We love scalloped potatoes, but most recipes call for more than an hour of oven time to soften the potatoes, so we wanted a streamlined recipe that could be made any night of the week.
We started by parboiling sliced russet potatoes in a combination of heavy cream and chicken broth on the stovetop. Then we stirred in some sharp cheddar cheese and transferred the gooey, cheesy potato mixture to a baking dish to finish cooking in the oven.
Cheddar Scalloped Potatoes
Serves 6- 2 pounds russet potatoes, peeled and sliced 1/4-inch thick
- 1 1/4 cups heavy cream
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces sharp cheddar cheese, shredded (2 cups)
