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Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from Mixing it Up with TopRank: Favorite Recipes from our Table to Yours, 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!

Contributor:  
Contributor:  
Amie Krone

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp unsalted butter
1 medium onion, minced
2 medium garlic cloves, minced
1 Tbsp fresh thyme leaves, chopped
1 1/4 tsp salt
1/4 tsp black pepper
2 1/2 lbs russet potatoes, peeled and sliced 1/8 inch thick
1 c low-sodium chicken broth
1 c heavy cream
2 bay leaves
4 oz Cheddar cheese, shredded (1 c)

Directions:
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 425.
2. Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the garlic, thyme, salt and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender (a paring knife scan be slipped into and out of a potato slice with some resistance), about 10 minutes. Discard the bay leaves.
3. Transfer the mixture to an 8-inch square baking dish. Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.

 

 

 

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