Makeover: Jamie Oliver’s 30-minute Parmesan scalloped potatoes with onions
Feeding a crowd? Double the quantities below.
Ingredients
Scale
- 1 tablespoon butter
- 1 clove garlic, minced
- ½ tablespoon chopped fresh thyme
- 1 pound yellow potatoes
- ½ medium red onion, sliced
- ½ cup chicken broth
- ½ cup half & half
- 1 bay leaf
- 1/2 teaspoons salt, 1/4 teaspoon pepper
- 1/2 cup grated Parmesan or cheddar cheese
Instructions
- Slice the potatoes and onions into thin slices using a mandoline slicer.
- Preheat your oven to 425 degrees F.
- Heat a large iron skillet over a medium heat. Melt the butter. Add garlic and cook for about 30 seconds.
- Add the potatoes. Stack in any shape you like, or just let them fall naturally into the pan.
- Add liquid and seasonings. Pour the chicken broth and half & half over the potatoes. Sprinkle with thyme and bay leaf plus salt and pepper.
- Top with onions.
- Bring to a boil. Cover the pan and cook over a low heat for another 10 minutes.
- Sprinkle the cheese on top and place in the oven. Cook until the cheese is bubbling and slightly browned, about 10 minutes. (Tip: Put a baking sheet under your pan in case of a bubble overflow!)