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–+ servings
Scalloped Potatoes

Scalloped Potatoes

A delicious recipe for scalloped potatoes, featuring garlicky and cheesy flavors for a perfect side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 300 kcal

Equipment

  • 9 x 13-inch baking dish
  • large sauté pan

Ingredients
  

Base Ingredients

  • 3 tablespoons butter
  • 1 small white or yellow onion peeled and thinly sliced
  • 4 large garlic cloves minced
  • ¼ cup all-purpose flour
  • 1 cup chicken stock or vegetable stock link: (https://amzn.to/3NHyLII) or (https://amzn.to/40d7sgQ)
  • 2 cups whole milk (or half and half)
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons fresh thyme leaves divided
  • 4 pounds Yukon Gold Potatoes sliced into ⅛-inch rounds
  • 2 cups freshly-grated sharp cheddar cheese divided (feel free to add more cheese if you’d like)
  • ½ cup freshly-grated Parmesan cheese plus extra for serving

Instructions
 

Cooking Instructions

  • Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
  • Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.
  • Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Then remove from heat and set aside.
  • Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
  • Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  • Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
  • Serve warm.

Notes

As always when melting shredded cheese into a recipe, it’s best if you grate the cheese yourself just before adding it to the recipe. Store-bought shredded cheese usually contains a coating that prevents it from melting smoothly.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg
Keyword cheesy potatoes, Comfort Food, garlicky potatoes, potato recipes, scalloped potatoes, vegetable sides
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