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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 1/4 tsp. salt
1/4 tsp. pepper
2 1/2 lbs. russet potatoes (5 medium), peeled and
sliced 1/8 inch thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces white cheddar cheese, shredded (1 cup)
Directions:
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Melt the butter in a large Dutch oven over medium-high heat.
Add the onion and cook until softened, about 5 minutes. Stir in the garlic, salt, and pepper and cook until fragrant, about 30 seconds.
Add the potatoes, broth, cream, and bay leaves.
Bring the mixture to a simmer.
Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.

2. Discard the bay leaves.
Transfer the mixture to an 8 inch square baking dish.
Gently press the potatoes into an even layer and sprinkle the cheddar over the top.
Bake until the cream is bubbling around the edges and the top is golden brown, 15 to 20 minutes.
Let cool for 10 minutes before serving.

FYI: The baking time took about 40 minutes for me!
If the potatoes are not soft and the cheese is browned, cover with foil until done.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour, 30 minutes
Personal Notes:
Personal Notes:
I made this for Easter dinner with Marcia and Tom as my personal kitchen assistants!

 

 

 

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