Creamy, tender, and flavorful, these classic scalloped potatoes make the perfect side dish and play well with anything from crunchy fresh salad to roast meat. Be sure to slice your potatoes as evenly as possible to ensure they cook evenly. We used a mandoline to cut our potatoes to uniform size.
Scalloped Potatoes
Ingredients
- 1 tbsp butter
- ½ cup onion, finely chopped
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves, minced
- 1 tbsp melted butter or vegetable oil
- 2 lbs russet potatoes, scrubbed
- ¾ cup chicken broth
- ¾ cup heavy cream
- 2 oz monterey jack, shredded
Directions
1) Melt butter in a small skillet over medium heat. Add ½ cup onion, 1 garlic clove, 1 tsp minced fresh thyme leaves, and 1 tbsp melted butter. Saute until softened, stirring often, about 5 minutes.
2) Transfer mixture to a large bowl. Stir in ¾ cup chicken broth, ¾ cup heavy cream, ½ tsp salt, and ½ tsp ground black pepper. Stir in 2 lbs potato slices, working the potatoes into the liquid with your hands to ensure none of the slices stick together.
3)Transfer mixture to a Suvie pan, pressing down with a spatula to evenly submerge. Cover pan with foil and place in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 400°F for 1 hour
Top Zone: None
4) After 1 hour, remove pan from Suvie. Remove foil and return pan to Suvie. Continue cooking for 20 minutes.
4) Remove from Suvie, sprinkle with cheese and let sit 5 minutes before cutting into slices and serving.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 260, Total Fat 16g, Total Carbohydrates 24g, Total Sodium 80mg, Total Protein 6g.
