Creamy Scalloped Potatoes

Creamy Scalloped Potatoes
 
alt

This recipe was uploaded
by tastetester

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 1 tablespoon butter
  • 1 ¼ lbs. russet potatoes
  • ½ medium onion, minced
  • 1 clove garlic, minced
  • ½ tablespoon chopped fresh thyme
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 bay leaf
  • 2 oz. grated cheddar cheese
  • Salt and pepper to taste
Peel and slice the potatoes into thick slices.
Preheat the oven to 425 deg. F. Heat a large iron skillet over a moderate heat and melt the butter. Add in the onion and cook till soft. Next add in the garlic and thyme and cook for a few seconds. Add in the potatoes, chicken broth, cream, and bay leaf. Season to taste. Bring to the boil. Cover the pan and cook over a gentle heat for another 10 minutes.

Sprinkle the cheese on top and place the iron skillet in the oven. Cook till the cheese is bubbling and slightly browned. Take out of the oven and check for seasoning.

Tips:
While slicing the potatoes, keep the slices about 1/8 of an inch thick so that they get cooked thoroughly.

Creamy Scalloped Potatoes

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by tastetester

 
 
Creamy, delicious scalloped potatoes are all an all time dinner favorite. Layers of potato interspersed with cheese and cream make this a truly delicious bake. Try this recipe to make this cheese and potato gratin in no time at all.

http://www.easydinnerrecipes.ca/scalloped-potatoes.html

Method


Peel and slice the potatoes into thick slices.
Preheat the oven to 425 deg. F. Heat a large iron skillet over a moderate heat and melt the butter. Add in the onion and cook till soft. Next add in the garlic and thyme and cook for a few seconds. Add in the potatoes, chicken broth, cream, and bay leaf. Season to taste. Bring to the boil. Cover the pan and cook over a gentle heat for another 10 minutes.

Sprinkle the cheese on top and place the iron skillet in the oven. Cook till the cheese is bubbling and slightly browned. Take out of the oven and check for seasoning.

Tips:
While slicing the potatoes, keep the slices about 1/8 of an inch thick so that they get cooked thoroughly.
Show/hide comments

comments powered by Disqus