Scalloped Potatoes For Two
How can you make easy, cheesy and creamy Scalloped Potatoes For Two that don’t take an hour? Use an 8-inch skillet, simmer the potatoes on the stovetop and then move the skillet to the oven to achieve a cheesy creamy casserole-style perfection in under 30 minutes.
Servings: 2 servings
Ingredients
- ½ cup mild cheddar cheese shredded (2 ounces)
- 1 ½ teaspoons cornstarch
- ½ cup parmesan cheese grated (1 ounce)
- 1 teaspoon vegetable oil
- ½ cup onion finely chopped, you can use white, yellow or shallots.
- 1 garlic cloves minced
- 1 teaspoon fresh thyme or ¼ teaspoon dried
- ⅓ cup chicken broth - I use ½ teaspoon of Better than bullion with ½ cup of water
- ⅓ cup heavy cream
- 12 ounces russet potatoes peel and sliced ¼ inch thick
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Before you begin: Prepare and assemble all the ingredients before slicing the potatoes or they will begin to turn brown. Also, Adjust the rack to upper middle position and preheat your oven to 425
- In a small bowl, toss the cheddar cheese with 1 teaspoon of cornstarch. In a second bowl, toss ½ teaspoon of corn starch with the parmesan.
- Starting with the stovetop, heat the vegetable oil in an 8-inch cast iron skillet. Add chopped onion and cook until soft and translucent. Stir in the garlic and thyme, and cook for about 30 seconds. When you begin to smell the garlic and thyme, stir in the broth, cream, potatoes, salt and pepper. I always add a bit more cream to make sure the potatoes are swimming in liquid. Now simmer the potatoes until they are almost tender or al dente – they should be a “firm” tender and not “break apart easily” tender. This may take about 10 minutes.
- Remove the skillet from the stove top and stir in the cheddar mixture. I like to press the potatoes into an even layer using a wooden spoon to remove any air pockets. Now sprinkle the top evenly with Parmesan. Bake until the top is golden brown and the cheesy cream is bubbly hot, about 12 minutes.
Video
Notes
Notes: This recipe is adapted from America’s Test Kitchen