Chew Nibble Nosh ‘Scalloped Potatoes’

Contributor
This is the perfect one-dish meal: You can easily layer ham in with the potatoes for a simple but hearty dinner

Chew Nibble Nosh

This is the perfect one-dish meal: You can easily layer ham in with the potatoes for a simple but hearty dinner.

For more recipes like this one, check out these 25 One-Pan Recipes You Can Freeze, Heat, and Eat.

For 50 Best Potato Recipes, Mashed and Beyond, click here.

 

 

6
Servings
414
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 Tablespoon chopped fresh thyme leaves
  • 1 1/4 Teaspoon salt
  • 1/4 Teaspoon ground black pepper
  • 2 1/2 Pounds russet potatoes, peeled and sliced ⅛ inch thick
  • 1 Cup low-sodium chicken broth
  • 1 Cup heavy cream
  • 2 bay leaves
  • 1 Cup Cheddar cheese, shredded

Directions

Make sure that the rack in your oven is in the middle position and preheat your oven to 425 degrees F.

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until soft and just starting to brown, about 4 minutes. Add the minced garlic, thyme, salt, and pepper and cook until fragrant, about 30 more seconds.

Add the potatoes, broth, cream, and bay leaves. Bring the mixture to a simmer. Cover, reduce the heat to medium-low and let simmer until the potatoes are just tender (when you can insert a knife in easily and remove it just as easily, they're done), about 10 minutes. Discard the bay leaves.

Transfer the potato mixture to a 1½ baking dish. Sprinkle evenly with the Cheddar cheese. Bake until the cream is bubbling around the edges and the cheese on top is golden brown, about 15 minutes. Cool for 10 minutes before serving.

Enjoy!

 

Scalloped Potatoes Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Scalloped Potatoes Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Nutritional Facts

Total Fat
25g
39%
Sugar
3g
N/A
Saturated Fat
15g
77%
Cholesterol
84mg
28%
Protein
11g
21%
Carbs
39g
13%
Vitamin A
249µg
28%
Vitamin B12
0.3µg
4.8%
Vitamin B6
0.7mg
35.9%
Vitamin C
15mg
25%
Vitamin D
0.5µg
0.1%
Vitamin E
0.7mg
3.5%
Vitamin K
6µg
7%
Calcium
194mg
19%
Fiber
3g
12%
Folate (food)
38µg
N/A
Folate equivalent (total)
38µg
9%
Iron
2mg
12%
Magnesium
56mg
14%
Monounsaturated
7g
N/A
Niacin (B3)
3mg
13%
Phosphorus
239mg
34%
Polyunsaturated
1g
N/A
Potassium
909mg
26%
Riboflavin (B2)
0.2mg
12.6%
Sodium
644mg
27%
Thiamin (B1)
0.2mg
12%
Trans
0.4g
N/A
Zinc
1mg
9%

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