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

Shortcut Scalloped Potatoes Recipe

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This recipe for Shortcut Scalloped Potatoes is from The Best Wurst Family Cookbook, 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:  
1 tbsp. butter
3 lb. potatoes
1 1/2 c. whipping cream
10-oz can undiluted chicken broth
1 garlic clove, minced
1 bay leaf
1/2 tsp. salt
1 small red onion, cut into rings
1 tbsp. thyme leaves
1 1/2 c. grated cheese
Directions:
Directions:
Preheat over to 375ºF. Rub butter over bottom & sides of a 9x13" baking dish. Peel potatoes. Thinly slice potatoes to 1/4". Pour whipping cream and broth in large pot. Stir in garlic & seasonings, then add potatoes, separating as you add. Bring to a boil, covered over medium high. Uncover. Simmer gently, stirring occasionally, until potatoes are almost tender, 10-13 min. Turn potato mixture into baking dish.

Scatter with onion and thyme, then cheese. Cover tightly with foil. Bake for 15 min. Uncover. Bake until bubbly and cheese is golden, 15 min. Let stand for 15 min before serving.
Number Of Servings:
Number Of Servings:
12

 

 

 

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