SCALLOPED POTATOES BETTY CROCKER RECIPES

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish with unsalted butter or cooking spray. If using, grate 4 ounces Gruyère or sharp cheddar cheese on the large holes of a box grater to get about 1 cup and set aside.
• Use a mandoline or a sharp chef’s to thinly slice 3 pounds Yukon gold potatoes into thin slices about 1/4-inch thick (no need to peel). Place the slices in a large pot. Halve and thinly slice 1 small yellow onion.
• Add 3 cups heavy cream or whole milk, 2 teaspoons fresh thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pot. (The cream won't cover the potatoes.) Place over medium heat. Gently lift and stir the potatoes a few times with a rubber spatula to make sure all the potatoes get a turn in the warming cream. Heat just until the cream starts to bubble around the edges, about 10 minutes. (Pay close attention as the cream heats, as it can bubble quickly once warm.)
• Transfer 1/3 of the potatoes with a slotted spoon to the prepared baking dish and arrange in an even layer. Sprinkle 1/3 of the sliced onions and 1/2 cup diced ham over the potatoes. Repeat layering the potatoes, onions, and ham two more times to use up all of them. Pour the remaining cream over the potatoes, onions, and ham.
• Bake uncovered for 30 minutes. Rotate the baking dish and sprinkle the grated cheese evenly over the top, if using. Continue to bake until the top and edges are browned and crisp, the dish no longer jiggles when moved, and a knife inserted in the middle can easily slide through the potatoes, 20 to 30 minutes more.
• Transfer the baking dish to a wire rack to cool for at least 10 minutes before scooping or slicing.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat a 9x13-inch baking dish with unsalted butter or cooking spray. If using, grate 4 ounces Gruyère or sharp cheddar cheese on the large holes of a box grater to get about 1 cup and set aside.
• Use a mandoline or a sharp chef’s to thinly slice 3 pounds Yukon gold potatoes into thin slices about 1/4-inch thick (no need to peel). Place the slices in a large pot. Halve and thinly slice 1 small yellow onion.
• Add 3 cups heavy cream or whole milk, 2 teaspoons fresh thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pot. (The cream won't cover the potatoes.) Place over medium heat. Gently lift and stir the potatoes a few times with a rubber spatula to make sure all the potatoes get a turn in the warming cream. Heat just until the cream starts to bubble around the edges, about 10 minutes. (Pay close attention as the cream heats, as it can bubble quickly once warm.)
• Transfer 1/3 of the potatoes with a slotted spoon to the prepared baking dish and arrange in an even layer. Sprinkle 1/3 of the sliced onions and 1/2 cup diced ham over the potatoes. Repeat layering the potatoes, onions, and ham two more times to use up all of them. Pour the remaining cream over the potatoes, onions, and ham.
• Bake uncovered for 30 minutes. Rotate the baking dish and sprinkle the grated cheese evenly over the top, if using. Continue to bake until the top and edges are browned and crisp, the dish no longer jiggles when moved, and a knife inserted in the middle can easily slide through the potatoes, 20 to 30 minutes more.
• Transfer the baking dish to a wire rack to cool for at least 10 minutes before scooping or slicing.