Scallopped Potatoes has always been one of our favorite dishes but as a cook it can be frustrating to make sure that the slices of potato are thin enough and get cooked long enough to make sure they're cooked through to nice and soft. This recipe addresses so many problems with mediocre scallopped potato recipes. The potatoes are cubed and pre-boiled on the stove top so the texture is that comforting soft, cheesy, richness that everyone loves. Plus, by adding herbs to the mix instead of just cream and cheese, the flavor pops in a very 3-D way. I've never served these potatoes that guests didn't ask for the recipe and tell me how much they love this dish. It is the best scallopped potato recipe I've ever made.
Cook's Illustrated Scalloped Potatoes with Thyme and Bay
1. Adjust an oven rack to the middle position and heat the oven to 425 degrees 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. Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer. 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. Dscard the bay leaves.
3. Transfer the mixture to an 8-inch square baking dish (or other 1 1/2 quart gratin dish). Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Can be esilay made ahead and frozen or placed in the fridge ahead of a dinner party and baked off right before serving. If freezing or refrigerating, don't forget to allow time to defrost and extra 20-30 minutes extra baking time to make up the difference in temperature since the original recipe calls for the baking to come immediately following the stove top cooking.