Wednesday, April 16, 2014

Scalloped Potatoes


I remember having these when I was younger, I have made them throughout the years, this is by far the best one to my liking… I tend to like more salt and pepper..

 

Scalloped Potatoes (Picture is not mine, but this is what they look like)

 I will post my picture  this coming Sunday though

 Services 8 – 10
I slice the potatoes in the food processor –
 
2 tablespoons unsalted butter - I use more like 4
1 small onion minced
2 medium cloves garlic, minced
3 cups heavy cream
1 cup whole milk
4 springs fresh thyme leaves – I bake with and remove before serving
2 bay leaves – I bake with and remove before serving
2 teaspoons salt
1/2 tsp black pepper
4 pounds russet potatoes cut into ½ inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Heat oven to 350 degrees. Meanwhile, melt the butter in a large Dutch oven over medium high heat until foaming subsides, about 1 minute.  Add the onion and saute until it turns soft and begins to brown, Add the garlic and sautĂ© until fragrant, about 30 seconds. Add the cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer.  Cover, adjusting the heat as necessary to maintain a light simmer, and cook until the potatoes are almost tender – about 15 or so minutes.
Transfer the potato mixture to a 3-quart gratin dish and sprinkle with cheese.  (I actually bake in the Dutch oven I cooked in) Bake until cream has thickened and is bubbling around the sides and the top is golden brown,  about 20 minutes… I sometimes bake the day before.