These easy cheesy scalloped potatoes are as comforting a dish as you can make. Pair this hearty side dish with roast chicken, steak, ham, and more!
Course Side Dish
Cuisine American
Keyword scalloped potatoes
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 10
Calories 470kcal
Ingredients
3tablespoonsbutter
3garlic clovespressed in a garlic press
1medium onionminced
2tablespoonsfresh thyme leaves
kosher salt and freshly ground black pepper
2cupsheavy cream
1cupchicken broth
4poundsrusset potatoessliced thinly, about ⅛ inch thick
3bay leaves
1cupmedium cheddar cheeseshredded
2cupsParmesan cheeseshredded
Instructions
Melt the butter in a Dutch oven over medium-high heat, then add the garlic cloves and cook for 30 seconds, stirring until garlic becomes fragrant. Add the onions, thyme leaves and kosher salt and freshly ground black pepper and cook until onions become soft, stirring occasionally, for about 4-5 minutes.
Add the cream and chicken broth and stir. Add the potato slices and bay leaves and bring to a simmer. Cover and reduce the heat to medium low and simmer for about 10 minutes or the potatoes are nearly fork tender.
Transfer half of the mixture to a 1 ½ quart dish, an 8x8 or 9x6-inch baking dish. Sprinkle with half of the cheese. Top with the remaining potato mixture, sprinkle with the remaining parmesan cheese then top with the remaining cheddar cheese.
Refrigerate for 1 hour or up to overnight.
Bake uncovered at 350 degrees F for 40-50 minutes or until the cream is bubbling around the edges and the cheese is golden brown. Let rest for 5-10 minutes until serving.