The Girl Who Thinks She’s a Bird and some of her friends took a cooking class a while back, and scalloped potatoes were one of the dishes they learned to make from scratch.  After having to listen to The Girl rave about the side dish, we decided to try and make it at home from {her} memory.

We hit a home run.

Not only was this recipe for scalloped potatoes super delicious, but everyone in our house wanted seconds.

This recipe is a keeper, that’s for sure.

Ingredients

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

Directions

Preheat oven to 425 degrees

In a large pot over medium heat, saute butter and onions until caramelized.

Add garlic and saute for a few seconds then add chicken broth, cream, sliced potatoes, bay leaves, thyme, and salt and pepper.

Reduce heat, cover, and simmer on low until the potatoes are tender. Discard the bay leaves, and pour potato mixture into a buttered 8″ or 9″ casserole dish.  Top with Parmesan cheese and bake in the oven for 15 – 20 minutes or until the cheese in all bubbly and lightly browned.

Cool slightly and serve warm.

~Mavis