We love scalloped potatoes, but most recipes call for more than an hour of oven time to soften the potatoes, so we wanted a streamlined recipe that could be made any night of the week.
Cheddar Scalloped Potatoes
Serves 6- 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)
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.
