The holidays have come to a close and now my sights are set on Sunday, my first full marathon. I’m trying to be more conscious of my eating before the big day which seems to have translated into rationalized second helpings of carbs. I should begin monitoring intake on Thursday or Friday, but I’m going the overachiever route.

I made these scalloped potatoes last night and to be honest, I’m not usually a white potato person. I prefer sweet potatoes. However, these were so amazing I’m second-guessing my allegiance.

As long as you have a food processor or mandoline, they couldn’t be easier. While they’re decadent from the heavy cream, a single layer of cheese on top makes the dish feel like a much more manageable side. The taste is simple: garlic, onion, cream, chicken broth, cheddar, and a hit of bay leaf. I ate so much it felt like Thanksgiving.

Scalloped Potatoes


2 tablespoons unsalted butter

1 small onion, chopped fine

2 garlic cloves, minced

1 1/4 teaspoons salt

1/4 teaspoon pepper

2 1/2 pounds Yukon gold potatoes, peeled and sliced 1/8 inch thick

1 cup chicken broth

1 cup heavy cream

2 bay leaves

1 cup shredded cheddar cheese


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

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic, salt, and pepper and cook until fragrant, about 30 seconds.

Add the potatoes, broth, cream, and bay leaves. Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.

Discard the bay leaves. Transfer the mixture to a greased 8-inch-square baking dish.

Gently press the potatoes into an even layer and sprinkle the cheddar over the top. Bake until the cream is bubbling around the edges and the top is golden brown, 15 to 20 minutes.

Let cool for 10 minutes before serving.

Serves 6

Adapted from: America’s Test Kitchen Family Cookbook