I love this recipe and have been making it for years. I experiment with all kinds of cheeses depending on what I'm in the mood for. I like this combo best....
Easy Cheesy Scalloped Potatoes
4 pounds russet potatoes, peeled and sliced 1/8... inch
1/2 lb Bacon, cooked and crumbled
2 tablespoons butter
1 small yellow onion, minced
2 medium garlic cloves, minced
3 cups heavy cream
1 cup whole milk
2 teaspoons dried thyme
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup of Monterey Jack Cheese
1 cup shredded Parmesan cheese
Adjust oven rack to the middle position and heat the oven to 350 degrees. 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.
Add the potatoes, cream, milk, thyme, bay leaves, salt and pepper and bring to a simmer. Cover and keep simmering for about 15 minutes or 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 parmesan cheese.
Bake until the cream has thickened and is bubbling around the sides and the top is golden brown, about 20 minutes. Cool for at least 5 minutes before serving.
Easy Cheesy Scalloped Potatoes
4 pounds russet potatoes, peeled and sliced 1/8... inch
1/2 lb Bacon, cooked and crumbled
2 tablespoons butter
1 small yellow onion, minced
2 medium garlic cloves, minced
3 cups heavy cream
1 cup whole milk
2 teaspoons dried thyme
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup of Monterey Jack Cheese
1 cup shredded Parmesan cheese
Adjust oven rack to the middle position and heat the oven to 350 degrees. 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.
Add the potatoes, cream, milk, thyme, bay leaves, salt and pepper and bring to a simmer. Cover and keep simmering for about 15 minutes or 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 parmesan cheese.
Bake until the cream has thickened and is bubbling around the sides and the top is golden brown, about 20 minutes. Cool for at least 5 minutes before serving.
Recipe and Photo ©Welcome Home
Photography Ramela Jimenez
Photography Ramela Jimenez
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