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15-Minute Scalloped Potatoes

15-Minute Scalloped Potatoes

Scalloped potatoes are one of those dishes you’re lucky to eat once or twice a year at big family gatherings. But why should such a delicious comfort food be banished to Thanksgiving at Grandma’s house? We’ve developed a cheat using canned potatoes that will get the whole thing done in 15 minutes, so you can have cheesy, béchamel-covered potatoes all year round.

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Ingredients

1
(540 mL) can sliced white potatoes
1
clove garlic
1
small onion
3
Tbsp unsalted butter
2
Tbsp all-purpose flour
1
cup 2% milk
1
cup shredded cheese
2
tsp thyme
½
tsp each kosher salt and black pepper
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Directions

Step 1

Position rack in top third of oven. Preheat broiler to high. Drain and rinse potatoes.

Step 2

Mince garlic. Peel and finely chop onion.

Step 3

Heat a medium oven-proof skillet over medium-high. Add butter, then garlic and onion. Cook until onion has softened, about 3 minutes.

Step 4

Add flour, stirring constantly, until lightly golden, about 2 minutes.

Step 5

Slowly add milk, whisking until smooth. Bring to a boil, then lower heat to medium-low.

Step 6

Add thyme, pepper and salt.

Step 7

Add potatoes to pan, pushing them down with a wooden spoon. Cook until warmed through, about 2 minutes.

Step 8

Top with cheese.

Step 9

Broil until golden brown, 1 to 2 minutes. Top with more thyme.

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