Cheddar Scalloped Potatoes

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. This recipe for Cheddar Scalloped Potatoes fits the bill.

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.

Cheddar Scalloped Potatoes

Serves 6

Ingredients:

• 2 pounds russet potatoes, peeled and sliced 1/4-inch thick
• 1 1/4 cups heavy cream
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces sharp cheddar cheese, shredded (2 cups)

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Bring potatoes, cream, broth, salt, and pepper to simmer in a large saucepan over medium-high heat.
2. Reduce heat to medium, cover, and cook, stirring occasionally, until a 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.
3. Transfer potato mixture to a 13-by 9-inch baking dish, spread into an 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.

TO MAKE AHEAD: At the end of Step 2, transfer potato mixture to a 13-by 9-inch baking dish and let cool completely. Cover with aluminum foil and refrigerate for up to 24 hours.
To serve, keep covered with foil and bake until heated through, about 20 minutes. Uncover, sprinkle with remaining 1 cup cheddar, and continue to bake, uncovered, until bubbling around edges and top is spotty brown, about 20 minutes longer.

Try these, too:

Lighthouse Inn Potatoes

Mediterranean Potatoes Au Gratin from Seniors Guide

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