Weekday Scalloped Potatoes Recipes

SCALLOPED POTATOES

Steps:

• Preheat oven to 350˚F.
• Lightly grease a 9-inch baking dish with butter.
• Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick.
• Peel and finely dice the onion and set aside.
• Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
• In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes.
• Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
• Let the dish rest for 5 minutes, to allow the sauce to thicken.
• Garnish with parsley and serve with your favorite main dish.

HOLIDAY SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees.
• Melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute.
• Add onion and sauté until it turns soft and begins to brown, about 4 minutes.
• Add garlic and sauté until fragrant, about 30 seconds.
• Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer.
• Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
• Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese.
• Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

WEEKDAY SCALLOPED POTATOES

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Melt the butter in a large Dutch oven over med-high heat; add in the onions and cook until softened and beginning to brown, about 8 minutes.
• Add in the garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
• Add in the potatoes, broth, cream, and bay leaves; bring to a simmer.
• Cover, decrease heat to med-low, and continue to simmer until the potatoes are almost tender, about 10 minutes.
• Discard the bay leaves.
• Pour the potato mixture into a 13 x 9 inch baking dish and press gently into an even layer.
• Sprinkle the cheddar cheese over the top of the potatoes.
• Bake until the cream is bubbling around the edges and the top is golden brown, 20-30 minutes.
• Cool for 10 minutes before serving.