We are a potato family. We cant seem to get enough of them. Scalloped Potatoes are one of our favorite ways to eat them. This recipe is potato perfection! Totally delicious. You really have to try it.
- 5 med-large russet potatoes peeled, 1/8-1/4 inch slices
- 1 large onion, diced
- 2 tblsp garlic, minced
- 1 1/2 cups cheddar , shredded to taste
- 1/2 cup parmesan cheese, grated or shredded to taste
- 1 1/4 cup chicken broth -
- 1 1/4 cup heavy cream -
- 3 tblsp unsalted butter
- 1 tblsp thyme, dried
- 2 tsp salt -
- 1 tsp pepper -
Preheat oven to 425 degrees. Melt butter in large pot over medium heat. Add onion and cook until tender, stirring occasionally, about 5 minutes. Add garlic, thyme, salt, and pepper. Stir. Add potatoes, chicken broth and cream. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes. Transfer mixture to an 8x8 inch baking dish. Press into an even layer. Sprinkle evenly with cheese of your choice. We always put the cheddar on first and the parmesan on top. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Broil if necessary to brown the cheese to your liking. Let stand for 10 minutes before serving.