Easy Cheesy Scalloped Potatoes

Photo by Paula R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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