Holiday Scalloped Potatoes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 1 small onion minced
- 2 cloves garlic, minced about 2 teaspoons
- 3 cups heavy cream
- 2 teaspoons table salt
- 4 pounds russet potatoes peeled, cut into 1/8-inch-thick slices
- 1 to 2 cups shredded cheddar cheese
- Carbohydrate 35.2373672213162 g
- Cholesterol 67.1850000623194 mg
- Fat 19.5281594980787 g
- Fiber 2.59370126314299 g
- Protein 7.72737183755769 g
- Saturated Fat 12.1657015613686 g
- Serving Size 1 1 Serving (244g)
- Sodium 576.005380932542 mg
- Sugar 32.6436659581732 g
- Trans Fat 1.09742259992503 g
- Calories 339 calories
*Melt butter in large dutch oven over medium-high heat until foaming subsides, about 1 minute *Add onion and saute until it turns soft and begins to brown, about 4 minutes *Add garlic and saute until fragrant, about 30 seconds *Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes. Bring to simmer. Cover, adjusting heat as necessary to maintain light simmer. Cook until potatoes are almost tender, about 15 minutes *Remove and discard thyme sprigs and bay leaves. *Transfer potato mixture to a 3-quart casserole and sprinkle with cheese *Bake at 350 until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving. **Note: For the fastest and most consistent results, slice the potatoes in a food processor or use a mandoline. At exactly 1/8 inch, the potatoes hold their shape yet remain flexible enough to form tight, cohesive layers. ** I use more cheese than the 1 cup called for because my husband likes his scalloped potatoes really cheesey! I add a cup of cheese to the milk mixture as the potatoes simmer. Also, I use only 2 sprigs of thyme and 1 bay leaf for a milder flavor.
