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Scalloped Potatoes

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4.6 from 7 reviews

Ingredients

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  • 1 tablespoon butter
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon thyme
  • 1 1/2 cups whole milk, warmed
  • 3/4 pound Russet potatoes, peeled and sliced 1/4″ thick
  • 3/4 pound red potatoes, sliced 1/4″ thick
  • 1/3–1/2 cup heavy cream
  • Optional: 1/2 cup grated Gouda, Swiss, Cheddar or Gruyere cheese
  • 1/3 cup coarse breadcrumbs

Instructions

  1. Set oven to 350 and grease a 2 quart casserole (deep dish pie pan or 10″ gratin) and sprinkle the bottom with a tablespoon of the bread crumbs.
  2. In a deep skillet, saute the onion and garlic in the butter for about 10 minutes over medium-low heat until very soft.
  3. Add the bay, salt, pepper and milk and potatoes and bring to simmer over medium-high heat. Simmer uncovered 7 minutes until potatoes are just tender, pushing the potatoes down and stirring gently occasionally.
  4. Lift potatoes out with a slotted spoon and arrange the dish.
  5. Carefully pour cooking milk and cream over the top. Use 1/3 to 1/2 cup cream, just enough to barely cover the potatoes.
  6. Sprinkle with cheese and crumbs.
  7. Bake uncovered for 40 minutes.
  8. Allow to rest 10-15 minutes before serving.

Find it online: https://hilahcooking.com/scalloped-potatoes/

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