If you know me at all you know that cheese is my chocolate. I adore it. And America’s Test Kitchen is, in my humble opinion the ultimate source for cooking and baking. I love them. And this scalloped potatoes recipe is not only from their book, but it’s from their brand spanking new book that I’m so obsessed with that I had to tell you all about it and convince you to buy it pronto. Like, put this shizzle on your holiday wish list pronto. It’s called, The America’s Test Kitchen Cooking School Cookbook.
Scalloped potatoes and augratin potatoes were frequently made at my house growing up, but as a college student I seemed to always under bake them. And before I go on, let’s go ahead and get your entry taken care of. So enter below and then read on because I want to tell you why this cookbook is so totally different and awesome.
I love that this cookbook not only takes you slowly and carefully through every single step, and includes pictures, but it also goes over what could go wrong. So there’s actually information on mushy, under cooked etc potatoes. There’s just no way to fail. And a few other important facts…
*Over 2,500 in color how-to photos
*step by step instructions versus just a normal recipe
*600 All Time Best Recipes
*An entire chapter on cooking basics from how to hold your knife to cooking terms
And if you’re anything like my girlfriend who replied that it didn’t matter if they took her through the steps because she didn’t know anything about terms either, well they’ve got you covered. The entire beginning of the book and then all throughout it is devoted to actually teaching you in simple terms everything you need to know. And yes, I realize that this sounds like a little advertisement, but honestly I chose to write about this book because I adore it. I think every college student, newly wed, adult, and person should own this book. It makes every meal a success and the recipes happen to be the best ever so not only will the food turn out, it will turn out amazing!
- 2 Tablespoons Unsalted Butter
- 1 Onion, chopped fine
- 1 Tablespoon Fresh Thyme, minced
- 2 Garlic Cloves, minced
- 1½ Teaspoons Salt
- ¼ Teaspoon Pepper
- 2½ Pounds Russet Potatoes, peeled and sliced ⅛" thick
- 1 Cup Chicken Broth
- 1 Cup Heavy Cream
- 2 Bay Leaves
- 1 Cup Garlic Cheddar Cheese (we like to experiment with the cheese flavor so we found this from Tillamook)
- Adjust the oven rack to the middle position and heat to 425 degrees.
- Melt the butter in a dutch oven or large pot over medium high heat. Add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add the thyme, garlic, salt and pepper and cook for about 30-60 seconds.
- Add the potatoes, broth, heavy cream, and 2 bay leaves. Bring the mixture to a simmer, cover and reduce the heat to medium -low. Simmer until the potatoes are almost tender, about 10 minutes. Discard the bay leaves. Transfer the potatoes to an 8 inch baking pan and press the potatoes out into an even layer. Sprinkle evenly with cheese and bake for about 15-20 minutes or until golden on top. Cool for 10 minutes before serving.