Weekday Scalloped Potatoes Recipe

Name: Weekday Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 medium onions, minced; 4 garlic cloves, minced; 2 tablespoons chopped fresh thyme leaves; 2 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 5 lbs russet potatoes, peeled and sliced 1/8 inch thick; 2 cups low sodium chicken broth; 2 cups heavy cream; 3 bay leaves; 8 ounces cheddar cheese, shredded (about 2 2/3 c.)

Servings: persons

4 tablespoons unsalted butter
2 medium onions, minced
4 garlic cloves, minced
2 tablespoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
5 lbs russet potatoes, peeled and sliced 1/8 inch thick
2 cups low sodium chicken broth
2 cups heavy cream
3 bay leaves
8 ounces cheddar cheese, shredded (about 2 2/3 c.)

1
Adjust oven rack to the middle position; preheat oven to 425u00b0.
2
Melt the butter in a large Dutch oven over med-high heat; add in the onions and cook until softened and beginning to brown, about 8 minutes.
3
Add in the garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
4
Add in the potatoes, broth, cream, and bay leaves; bring to a simmer.
5
Cover, decrease heat to med-low, and continue to simmer until the potatoes are almost tender, about 10 minutes.
6
Discard the bay leaves.
7
Pour the potato mixture into a 13 x 9 inch baking dish and press gently into an even layer.
8
Sprinkle the cheddar cheese over the top of the potatoes.
9
Bake until the cream is bubbling around the edges and the top is golden brown, 20-30 minutes.
10
Cool for 10 minutes before serving.

1546

kcal

Calories

Fat

139

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: 4 tablespoons unsalted butter, 2 medium onions, minced, 4 garlic cloves, minced, 2 tablespoons chopped fresh thyme leaves, and more.

Yes, Weekday Scalloped Potatoes 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!

Weekday Scalloped Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions