SERVES 2
TIME 1 hour
Why This Recipe Works
Casserole-style scalloped potatoes can take as long as an hour to cook through. We not only wanted a version suitable for two, but we wanted it on the table as quickly as possible. We began by sautéing onion, garlic, and thyme in an 8-inch nonstick skillet before adding chicken broth, cream, and potatoes. To ensure quick cooking, we simmered the potatoes in the aromatic liquid until they were nearly tender (and well seasoned). Now it was time for the cheese. We knew we wanted assertive cheese flavor, but the more cheese we added, the greasier the dish became. Employing an old test kitchen trick, we tried tossing the cheese with cornstarch. Sure enough, the grease was held at bay even with a generous 1 cup of added cheese.
Ingredients:
2 ounces mild cheddar cheese, shredded (1/2 cup)
1 ½ teaspoons cornstarch
1 ounce Parmesan cheese, grated (1/2 cup)
1 teaspoon vegetable oil
½ cup finely chopped onion
1 garlic clove, minced
¼ teaspoon dried thyme
⅓ cup low-sodium chicken broth
⅓ cup heavy cream
12 ounces russet potatoes, peeled and sliced 1/4 inch thick
½ teaspoon salt
¼ teaspoon pepper
Before You Begin
Don’t use preshredded cheese, which contains added starch to prevent caking. By adding cornstarch yourself, you can control the dish’s texture. You’ll need 2 small or 1 extra-large potato.
Instructions:
Adjust oven rack to upper-middle position and heat oven to 425 degrees. Toss cheddar and 1 teaspoon cornstarch together in bowl until well combined. Toss Parmesan and remaining 1/2 teaspoon cornstarch together in second bowl until well combined.
Heat oil in 8-inch nonstick, ovensafe skillet over medium heat until shimmering. Add onion and cook until browned, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, cream, potatoes, salt, and pepper and bring to boil. Reduce heat to medium-low, cover, and simmer until potatoes are nearly tender, 10 to 12 minutes.
Off heat, stir in cheddar mixture and press potatoes into even layer