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Saturday, November 16, 2013
How About Some Scalloped Potatoes With Your Favorite Cheese(s)
Cheesy Scalloped Potatoes
4 pounds russet potatoes, peeled and sliced approx 1/8 inch
... 1/2-2/3 lb bacon, pre-cooked and crumbled
2 tablespoons butter
2 medium garlic cloves, minced
3 cups heavy cream
1 cup whole milk
1 small yellow onion, minced
1 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup of Monterey Jack Cheese
1 cup shredded Parmesan cheese
2 teaspoons dried thyme
2 bay leaves
2 teaspoons salt
Heat the oven to 350
degrees. Adjust oven rack to the middle position. Melt the butter in a large Dutch oven over medium-high heat.
Add the onion and cook until softened and lightly browned, 5-7 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
the potatoes, cream, milk, thyme, bay leaves, salt and pepper and bring
to a simmer. Cover and keep simmering until the
potatoes are almost tender.
Remove and discard bay leaves.
Transfer 1/3 of potato mixture to 3-quart gratin dish and sprinkle with
1/3 of all three cheeses and the bacon.
Add another 1/3 layer of both
and then the rest. End up sprinkling the top with a light layer of
Bake until the cream has thickened and is
bubbling around the sides and the top is golden brown.