Ingredients
Equipment
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the potatoes thinly using a food processor, mandoline, or knife.
- Finely chop the onion, mince the garlic, and grate the cheddar cheese.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until tender and slightly golden. Season with salt and pepper. Add the minced garlic and cook for 30 seconds.
- Add the sliced potatoes, heavy cream, dry herbs, bay leaf, and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and cook on medium-low heat until the potatoes are about ¾ cooked through, stirring frequently to prevent sticking.
- Remove and discard the bay leaves.
Layering:
- Pour one-third of the potato mixture into the 13x9 inch baking dish, spreading evenly.
- Sprinkle about one-third of the grated mozzarella cheese over the potatoes.
- Pour another one-third of the potato mixture over the cheese, spreading evenly.
- Sprinkle another one-third of the grated mozzarella cheese over the potatoes.
- Pour the remaining potato mixture over the cheese, spreading evenly.
- Sprinkle the remaining grated mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes, until bubbly and the cheese is melted and golden. For a more golden and crisp cheese topping, increase the oven temperature to 425 degrees and continue baking for an additional 5-8 minutes.
- Allow the dish to cool for 5-10 minutes before serving. Enjoy your delicious scalloped potatoes as a side dish with your favorite main course.