Potato Trivia: The origin of the first scalloped potato dish is thought to be from England or the Americas but its origin is not known for sure. The difference between scalloped potatoes and Potatoes Au Gratin is: scalloped potatoes are generally cut thicker than the potatoes used in au gratin.
- 2 1/2 lbs russet potatoes peeled, sliced, 1/8" thick rounds
- 1 medium onion minced
- 2 gloves garlic minced
- 2 tablespoons butter
- 1 tablespoon chopped fresh thyme
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 Bay leaves
- 1 cup grated sharp Cheddar Cheese
- 1/2 cup Parmesan cheese
- salt/pepper to taste
- Preheat oven to 425 F.
- Melt butter in a large Dutch oven over medium-high heat.
- Add onion and cook while stirring occasionally until lightly browned and soft.
- Add garlic, thyme, salt, and pepper.
- Cook for about another 30 seconds.
- Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
- Cover, reduce heat to medium-low and simmer for about 10 minutes. Discard bay leaves.
- Transfer the mixture to an 8"x8" baking dish and press into an even layer.
- Sprinkle the top evenly with cheese.
- Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.