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Cheddar Scalloped Potatoes

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"Tender, creamy scalloped potatoes are a welcome indulgence around the holidays, but this recipe shortens the cooking time enough for you to enjoy them anytime the mood strikes. The key is parcooking russet potatoes on the stovetop, right in the broth and cream that will form the sauce for the casserole. As they simmer, the russets release starch that helps thicken the sauce. And while not every scalloped potato recipe out there calls for cheese, this one sure does. You'll stir some sharp cheddar into the parcooked potatoes before transferring them to the baking dish—and then you'll sprinkle on even more cheese. After only 20 minutes in the oven, it comes out with a beautiful speckled brown top, bubbling happily around the edges. It will be torture waiting for the potatoes to cool, but it's worth it. Each potato slice will be perfectly cooked, with the cheesy sauce coating every slice. A mandoline makes quick work of slicing the potatoes."

List of Ingredients

â—¦ 2 pounds russet potatoes, peeled and sliced ¼ inch thick
â—¦ 1 ¼ cups heavy cream
â—¦ 1 cup chicken broth
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon pepper
â—¦ 8 ounces sharp cheddar cheese, shredded (2 cups), divided


Recipe

Adjust oven rack to upper-middle position and heat oven to 425 degrees. Bring potatoes, cream, broth, salt, and pepper to simmer in large saucepan over medium-high heat.

Reduce heat to medium, cover, and cook, stirring occasionally, until paring knife can be slipped in and out of potatoes with no resistance, about 8 minutes, adjusting heat as necessary to maintain gentle simmer. Off heat, gently stir in 1 cup cheddar.

Transfer potato mixture to 13 x 9-inch baking dish, spread into even layer, and sprinkle with remaining 1 cup cheddar. Bake until bubbling around edges and top is golden brown, about 20 minutes. Let cool for 15 minutes. Serve.

Serves 6