Creamy scalloped potatoes make a delightful accompaniment to a steak or roast beef dinner, but are also delicious with grilled fish, roast chicken, or almost any meat protein.
Why Try? Scalloped potatoes are a nice change of pace from the usual plain baked potatoes, French fries, or mashed. They make a meal more special.
- 2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced ⅛-thick
- 4 ounces Fontina cheese, shredded (about 1 cup)
- 2 tablespoons unsalted butter
- 1 medium onion, minced
- 2 medium garlic cloves, minced or pressed through a garlic press
- 1 tablespoon fresh thyme leaves, chopped
- 1 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- * 1 cup heavy cream
- 1 Preheat oven to 425°F.
- 2 Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
- 3 Add garlic, thyme, salt and pepper. Cook for about 30 seconds.
- 4 Add potatoes, broth and cream and heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes.
- 5 Transfer the mixture to an 8-inch square baking dish. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.
- 6 Cool before serving.