So earlier today we posted a photo of some delicious scalloped potatoes but didn't include a recipe to go with it. There's been such an outpouring for these cheesy potatoes, that I just had to go ahead and type one up. Here's my favorite scalloped potato recipe!
The trick with this is to let the saltiness of the cheese come out by opting for low-sodium options of ingredients like the butter or chicken broth.
- 2 tablespoons unsalted butter
- 1 medium onion, minced
- 2 medium cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1 tablespoon chopped fresh thyme leaves
- 1 1/4 teaspoons table salt
- 1/4 teaspoon ground black pepper
- 2 1/2 lbs russet potatoes, peeled and sliced 1/8' thick
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 1 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup bread crumbs
Preheat the oven to 425°.
In a large Dutch oven, melt the butter over medium-high heat until it stops foaming. Add the onion and cook, stirring occasionally until soft and lightly browned . Add the garlic, nutmeg, thyme, salt, and pepper. Cook until fragrant. Add potatoes, chicken broth, cream, and bay leaves then bring to a simmer. Cover, reduce heat to a medium-low, and let the potatoes simmer for about 10 minutes. Fish out the bay leaves and discard them.
Transfer the mixture to a square, 8' baking dish and press to create an even layer. Sprinkle evenly with the cheddar cheese, followed by the bread crumbs and Parmesan cheese for a light coating. Bake in the oven for about 15 minutes. Make sure to allow it to cool 10 minutes before serving.