Gluten Free Scalloped Potatoes Recipe
Thinly sliced potatoes are par boiled in a thyme and bay leaf infused sauce then topped with shredded cheese and baked for just 15 minutes! It's a fast and easy scalloped potato recipe that everyone will love.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 425°F. Adjust oven rack to middle position. Butter a 9"x13" inch baking dish.
In a large Dutch oven over medium high heat melt the butter. Add the onions and cook until softened about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the chicken broth, heavy cream, salt, pepper, sliced potatoes, bay leaves, and thyme. Bring to a boil. Reduce to a simmer and reduce heat to medium low. Cover and simmer the potatoes until almost tender about 7-12 minutes. The potatoes are ready when the tip of a pairing knife can be easily slipped into a slice with just a little resistance. (Don’t overcook the potatoes otherwise your recipe will turn out mushy and way too soft).
Discard the bay leaves and thyme stems.
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Continue Reading at Saltandbaker →Chef's Notes
You can also use Yukon gold potatoes if you’d like.
Recipe adapted from ATK.
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