Scalloped Potatoes au Gratin
Scalloped Potatoes au Gratin
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 431
- Total Fat
- 30
- Saturated Fat
- 19
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 106
- Sodium
- 633
- Total: 55 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 30 min
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 431
- Total Fat
- 30
- Saturated Fat
- 19
- Carbohydrates
- 32
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 10
- Cholesterol
- 106
- Sodium
- 633
- Total: 55 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 30 min
Ingredients
1 tablespoon unsalted butter
1 yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup low-sodium chicken broth
2 teaspoons fresh thyme leaves
1 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
1/2 cup shredded Cheddar
1/2 cup shredded gruyere cheese
Directions
- Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
- Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.
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Cooking Channel User
This recipe is delicious and has become my go to recipe for Scalloped Potatoes. Made it once with Half & Half as I was out of Heavy Cream and it was great that way too!
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