Name: Dutch Oven Scalloped Potatoes
Total time: PLACEHOLDER
Ingredients: 2 tablespoons unsalted butter; 1 small onion , chopped fine; 2 garlic cloves , minced; 3 cups heavy cream; 1 cup whole milk; 4 sprigs fresh thyme; 2 bay leaves; 2 teaspoons salt; ½ teaspoon pepper; 4 pounds russet potatoes , peeled and sliced ⅛ inch thick; 4 ounces cheddar cheese , shredded (1 cup); 2 tablespoons minced fresh chives

Why This Recipe Works

Scalloped potatoes—thinly sliced potatoes layered with cream and baked until they are bubbling and browned—are a classic accompaniment to holiday roasts. But this rich side dish can occupy the oven for over 2 hours, dirty a slew of pots and baking dishes, and still produce unevenly cooked potatoes in a heavy, curdled sauce. We wanted to minimize the oven time and cleanup while turning out layers of tender potatoes and creamy sauce with a nicely browned, cheesy crust. We found the answer to many of these problems in our Dutch oven. We simmered the potatoes briefly in cream on the stovetop to cut down on the baking time; covering the pot held in moisture so the potatoes cooked evenly. Then, instead of transferring the mixture to a baking dish, we simply transferred the Dutch oven to the oven; the pot's well-insulated walls and bottom, along with the dry heat of the oven, ensured that the sauce thickened without curdling and the top began to brown nicely. To finish off the casserole, we put the pot under the broiler to get a bronzed, crisp lid on the potatoes.

Before You Begin

Prep and assemble all of the other ingredients before slicing the potatoes or they will begin to brown (do not store them in water or the gratin will be bland and watery). If the potato slices do start to discolor, put them in a bowl and cover with the cream and milk. Slicing the potatoes ⅛ inch thick is crucial for the success of this dish; use a mandoline, a V-slicer, or a food processor fitted with a slicing disk.

Instructions

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Melt butter in Dutch oven over medium heat. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in cream, milk, thyme sprigs, bay leaves, salt, and pepper. Stir in potatoes and bring to simmer. Reduce heat to low, cover, and cook, stirring occasionally, until potatoes are almost tender (paring knife can be slipped in and out of potato slice with some resistance), 15 to 20 minutes.

Discard thyme sprigs and bay leaves. Smooth surface of potatoes, then sprinkle with cheddar. Transfer pot to oven and bake, uncovered, until sauce is thickened and potatoes are tender, about 15 minutes.

Remove pot from oven and heat broiler element. Return pot to oven and broil until bubbling around edges and top is spotty brown, 5 to 10 minutes. Let cool for 15 minutes. Sprinkle with chives and serve.