We love scalloped potatoes, but most recipes call for more than an hour of oven time to soften the potatoes. We wanted a streamlined recipe that could be made any night of the week. We started by parboiling sliced russet potatoes in a combination of heavy cream and chicken broth on the stovetop. Then we stirred in some sharp cheddar cheese and transferred the gooey, cheesy potato mixture to a baking dish to finish cooking in the oven.
Ingredients
- 2 pounds russet potatoes - peeled and sliced ¼ inch thick
- 1 ¼ cups heavy cream
- 1 cup chicken broth
- 2 sprigs thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon nutmeg - grated
- ¼ teaspoon smoked paprika
- ¼ teaspoon Calabrian chiles - crushed
- 1 cup sharp cheddar cheese - shredded
- 1 cup Jarlsberg cheese - shredded
- ¼ cup Parmesan cheese - grated
Instructions
- Adjust oven rack to upper-middle position and heat oven to 425 degrees
- In a medium bowl, combine the cheeses together; set aside
- Bring potatoes, cream, broth, thyme, salt, pepper, nutmeg, paprika, and crushed chiles to a simmer in a large saucepan over medium-high heat
- Reduce heat to medium, cover, and cook, stirring occasionally, until a paring knife can be slipped in and out of the potatoes with no resistance, about 8 minutes, adjusting heat as necesary to maintain a gentle simmer
- Off heat, remove the thyme sprigs, and gently stir in 1 cup of the cheese mixture
- Transfer the potato mixture to a 13 b 9-inch baking dish, spread into an even layer, and sprinkle with the remaining 1 cup of cheese mixture
- Bake until bubbling around the edges and the top is golden brown, about 20 minutes
- Let cool for 15 minutes before serving
Nutrition
Calories: 453kcalCarbohydrates: 30gProtein: 15gFat: 31gSaturated Fat: 20gCholesterol: 104mgSodium: 864mgPotassium: 717mgFiber: 2gSugar: 1gVitamin A: 1166IUVitamin C: 12mgCalcium: 374mgIron: 2mg