Scalloped Potatoes

We had friends over for dinner the night before Thanksgiving, and I made this easy scalloped potatoes recipe that I found in one of my favorite cookbooks, The Best Light Recipe by the Editors of Cook’s Illustrated. This simple potato side dish recipe was easy to make, especially if you have a mandolin slicer! The cream cheese made the dish extra creamy and delicious. We all enjoyed these potatoes and thought they paired nicely with the baked ham and roasted carrots.

Scalloped Potatoes

Ingredients:

• 1 tbsp butter or olive oil
• ½ yellow onion, diced
• 1 clove of garlic, minced
• ¼ tsp dried thyme
• Sea salt and freshly cracked pepper, to taste
• 3 large russet potatoes, peeled and sliced 1/8 inch thick
• 1 ½ cup milk
• 1 bay leaf
• 1 tsp cornstarch
• 1 tbsp water
• 2 tbsp cream cheese
• ¾ cup Parmesan cheese, finely grated

How to Make Scalloped Potatoes

Preheat the oven to 450 degrees. Coat an 8×8 baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 7 minutes, or until tender.

Add the minced garlic, thyme, sea salt, and freshly cracked pepper, to taste, then cook, stirring constantly, for 1 minute.

Add the milk, bay leaf, and potatoes, and bring to a simmer.

Cover, reduce the heat to low, and simmer until partially tender and a fork can be slipped into a potato slice with some resistance, about 10-12 minutes.

Discard the bay leaf.

Whisk the cornstarch and water together, then add to the pot and bring to a simmer.

Add the cream cheese and two tablespoons of parmesan, being careful not to break up the potatoes. Taste and re-season with sea salt and freshly cracked pepper, if needed.

Pour the mixture into the prepared baking dish, then sprinkle with the remaining Parmesan cheese.

Cover the dish with foil and bake for 20 minutes.

Uncover and bake until the potatoes are completely fork-tender and the top is golden brown, about 10-15 minutes longer.

Let cool for 10 minutes before serving. Enjoy.