Cheesy Scalloped Potatoes

*No photo of finished dish yet because I keep forgetting to take a picture! 

I have made these potatoes so many times, so it's about time I blog the recipe.  I have changed the original recipe to our liking so that's another reason to get it down in print.  It comes from the America's Test Kitchen, The Complete Cooking for Two Cookbook.  America's Test Kitchen original recipe calls for mild cheddar, which is good but once I used sharp white cheddar and liked the dish even more.  I don't just make it for two, it's easily doubled or tripled to serve family and friends!

*Do not use pre-shredded bagged cheese, which contains added starch that will interfere with the sauce.  I have used the tub of pre-shredded parmesan and that was fine.

Ingredients:  Serves 2

2 oz white cheddar cheese, shredded (1 1/2 cup)

1 1/2 tsp cornstarch (divided)

1 oz parmesan cheese, grated (1 1/2)

1 tsp avocado oil

1/2 cup finely chopped onion

1 cloves garlic, minced

1/4 tsp dried thyme

1/3 cup chicken broth

1/3 cup heavy cream

12 Yukon Gold potatoes, sliced 1/4 inch thick (not too thin)

1/2 tsp salt

1/4 tsp pepper

*Before I start,  I assemble and prep all the ingredients before slicing the potatoes or they will begin to turn brown.  Sometime I'll prep everything ahead of time. Place the sliced potatoes in cold water until I'm ready for them, drain and use.

    1.  Preheat oven 425 (place oven rack - upper middle position)

2. In a bowl toss white cheddar with 1 tsp cornstarch together until combined.  In another bowl toss Parmesan and 1/2 cornstarch together until combined.  Set aside.

3. Heat oil in 8 inch nonstick oven safe skillet over medium heat.  Add onion and cook until softened and lightly browned. Stir in garlic and thyme and cook until fragrant about 30 seconds.  Stir in broth, cream, potatoes, salt and pepper and bring to a boil.  Reduce heat to medium low, cover and simmer (low boil) until potatoes are nearly tender, 10-12 minutes.
4. 
   
5. Off heat, lightly stir in white cheddar mixture.  Sprinkle with Parmesan mixture evenly over top and place in oven to bake until golden brown 12 to 14 minutes.  Cool 5 minutes before serving.

Doubled **Serves 4

4 oz white cheddar cheese, shredded (mix with 2 tsp cornstarch)

3 tsp cornstarch (divided)

2 oz parmesan cheese, grated (mix with 1 tsp cornstarch)

2 tsp avocado oil

1 cup finely chopped onion

2 cloves garlic, minced

1/2 tsp dried thyme

2/3 cup chicken broth

2/3 cup heavy cream

1 1/2 lbs Yukon Gold potatoes, sliced 1/4 inch thick (not too thin)

1 tsp salt

1/2 tsp pepper

Tripled ***Serves 6 

6 oz white cheddar cheese, shredded (mix with 3 tsp cornstarch)

4 1/2 tsp cornstarch (divided)

3 oz parmesan cheese, grated (mix with 1 1/2 tsp cornstarch)

3 tsp oil

1 1/2 cup finely chopped onion

3 cloves garlic, minced

3/4 tsp dried thyme

1 cup chicken broth

1 cup heavy cream

2 lbs 4oz Yukon Gold potatoes

1 1/2 tsp salt

3/4 pepper