Weekday Scalloped Potatoes Recipes

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
• Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
• Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
• Photograph courtesy Anna Williams

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Melt the butter in a large Dutch oven over med-high heat; add in the onions and cook until softened and beginning to brown, about 8 minutes.
• Add in the garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
• Add in the potatoes, broth, cream, and bay leaves; bring to a simmer.
• Cover, decrease heat to med-low, and continue to simmer until the potatoes are almost tender, about 10 minutes.
• Discard the bay leaves.
• Pour the potato mixture into a 13 x 9 inch baking dish and press gently into an even layer.
• Sprinkle the cheddar cheese over the top of the potatoes.
• Bake until the cream is bubbling around the edges and the top is golden brown, 20-30 minutes.
• Cool for 10 minutes before serving.