clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Home Style Scalloped Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Mavis Butterfield



2 lbs russet potatoes, peeled and sliced 1/8-inch thick
1 onion, minced
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces Parmesan cheese, grated
2 garlic cloves, minced
2 tablespoons butter
1 teaspoon dried thyme
1 teaspoons salt
1/2 teaspoon ground black pepper


  1. Preheat oven to 425 degrees
  2. In a large pot over medium heat, saute butter and onions until caramelized.
  3. Add garlic and saute for a few seconds then add chicken broth, cream, sliced potatoes, bay leaves, thyme, and salt and pepper.
  4. Reduce heat, cover, and simmer on low until the potatoes are tender.
  5. Discard the bay leaves, and pour potato mixture into a buttered 8″ or 9″ casserole dish.
  6. Top with Parmesan cheese and bake in the oven for 15 – 20 minutes or until the cheese in all bubbly and lightly browned.
  7. Cool slightly and serve warm.