Cook's Illustrated Scalloped Potatoes With Thyme an

Name: Cook's Illustrated Scalloped Potatoes With Thyme and Bay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 onion, minced; 2 garlic cloves, minced; 1 tablespoon fresh thyme leave, minced; 1 ¼ teaspoons salt; ½ teaspoon ground black pepper; 2 12 lbs russet potatoes or 5 medium russet potatoes, peeled and sliced 1/8-inch thick; 1 cup low sodium chicken broth; 1 cup heavy cream; 2 bay leaves; 4 ounces cheddar cheese, shredded

Servings: persons

2 tablespoons butter
1 onion, minced
2 garlic cloves, minced
1 tablespoon fresh thyme leave, minced
1 ¼ teaspoons salt
½ teaspoon ground black pepper
2 12 lbs russet potatoes or 5 medium russet potatoes, peeled and sliced 1/8-inch thick
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces cheddar cheese, shredded

1
Adjust an oven rack to the middle position and heat the oven to 425 degrees.
2
Melt the butter in a Dutch oven over medium-high heat.
3
When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
4
Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds.
5
Add the potatoes, broth, cream, and bay leaves and bring to a simmer.
6
Cover, reduce the 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.
7
Discard the bay leaves.
8
3.
9
Transfer the mixture to an 8-inch square baking dish (or other 1 1/2 quart gratin dish).
10
Sprinkle evenly with the cheese.
11
Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.
12
Cool 10 minutes before serving.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 onion, minced, 2 garlic cloves, minced, 1 tablespoon fresh thyme leave, minced, and more.

Yes, Cook's Illustrated Scalloped Potatoes With Thyme and Bay falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook's Illustrated Scalloped Potatoes With Thyme and Bay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions