Ok, I have been trying different scalloped potato recipes over the years and finally feel like I've created a "go- to" easy recipe that can be used for any meal, but for us this will be our new Easter Scalloped Potato Dish!
Ingredients:
2 TBSP unsalted butter
1 med onion minced (about one cup)
2 medium cloves minced garlic
1 tsp dried thyme or 1 TBSP fresh thyme
1/2 tsp-1 tsp salt (taste it to decide) If you use unsalted butter and unsalted chicken broth use more salt, otherwise minimize the salt or it will be too salty!
1/4 tsp pepper
5 medium peeled and thinly sliced russet potatoes (The thinner the better for baking in less time and texture in my opinion- I used my food processor to slice.)
1 cup chicken broth
1 cup heavy cream
2 bay leaves
1/2 cup medium sharp cheddar, 1/2 cup sharp cheddar, 1/2 cup fresh parmesan and 1/2 cup Kerry Gold Irish Aged Cheddar (of course I wanted to add this since Abby just arrived in Ireland serving a mission for our church yesterday!) otherwise just throw 2 cups cheddar cheese of any kind but this combo was delicious!
Preheat oven to 425
1.Slice potatoes and cover in a bowl with chicken broth and cream to prevent browning.
2. Saute onion in melted butter for about 5 minutes adding garlic, thyme, salt and pepper cooking until fragrant- about 30 seconds to 45 seconds (Don't overcook or your garlic will burn)
3. Add potatoes, cream and chicken broth. Add 2 bay leaves and bring to a simmer and cook on low heat until potatoes are soft. (about 15- 20 min) keep checking on them.
4. Remove from heat, remove bay leaves and pour into a 9x13 pan or deep dish casserole pan. Flatten potatoes and add grated cheese on top. Bake for 15 min until boiling and golden brown.
(If for some reason your potatoes aren't cooked all the way after 15 minutes, cover with aluminum foil and bake another 10-15 min until soft)
I hope you enjoy these as much as I enjoyed them!
Bon Appetit!
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