Scalloped Potatoes With Thyme and Bay

Ingredients

2 tablespoons butter
1 onion, minced
2 garlic cloves, minced
1 tablespoon fresh thyme leave, minced
1 1⁄4 teaspoons salt
1⁄2 teaspoon ground black pepper
2 1⁄2 lbs russet potatoes or 5 medium russet potatoes, peeled and sliced 1/8-inch thick
1 cup low sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces cheddar cheese, shredded

Directions

Adjust an oven rack to the middle position and heat the oven to 425 degrees.

Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.

Add the garlic, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 10 minutes. Discard the bay leaves.

Transfer the mixture to an 8-inch square baking dish (or other 1 1/2 quart gratin dish). Sprinkle evenly with the cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Adapted from Cooks Illustrated

Ultimate Twice-Baked Potatoes

Ingredients

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Cheddar cheese, grated, divided
4 green onions, sliced, divided

Directions

Poke holes in the potatoes with a fork so that they don’t explode. Then bake potatoes at 350°F for approximately 1 hour or until they are soft when you squeeze them. Alternatively, you could also microwave the potatoes (this takes about 3 minutes per potato).

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the potato into a large bowl leaving about 1/4 inch of flesh so the potato maintains it’s shape; set aside skins. Add sour cream, butter, salt, pepper, 1/2 cup cheese, half the green onions, and milk to the potatoes. Mix everything together until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350°F.

From The Girl Who Ate Everything