Cheesy Scalloped Potatoes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 tablespoons butter
02 -
1 small white or yellow onion, thinly sliced
03 -
4 large garlic cloves, minced
04 -
1/4 cup all-purpose flour
05 -
1 cup chicken or vegetable stock
06 -
2 cups whole milk (or half and half for extra richness)
→ Seasonings
07 -
1 1/2 teaspoons kosher salt
08 -
1/2 teaspoon freshly ground black pepper
09 -
2 teaspoons fresh thyme leaves, divided
→ Main & Cheese
10 -
4 pounds Yukon Gold potatoes, sliced into 1/8-inch rounds
11 -
2 cups freshly-grated sharp cheddar cheese, divided
12 -
1/2 cup freshly-grated Parmesan cheese, plus extra for serving
# Instructions:
01 -
Heat your oven to 400°F and grease a 9 x 13-inch baking dish with cooking spray.
02 -
Melt butter in a large pan over medium-high heat. Add the sliced onion and cook for 4-5 minutes until soft and translucent. Toss in minced garlic and sauté another 1-2 minutes until you can smell that wonderful aroma. Sprinkle in the flour, stir until everything's coated evenly, and cook for 1 more minute.
03 -
Slowly pour in the stock while whisking constantly. Add milk, salt, pepper, and 1 teaspoon of thyme, and continue whisking until smooth. Let it cook for another 1-2 minutes until the sauce barely starts to simmer around the edges and thickens slightly. Be careful not to let it boil! Remove from heat once thickened.
04 -
Spread half of your sliced potatoes in an even layer in the prepared baking dish. Pour half of the creamy sauce over the potatoes (I usually strain out the onions and add them here). Sprinkle with 1 cup of cheddar and all of the Parmesan. Top with remaining potatoes, then the rest of the sauce, and finish with the remaining cup of cheddar.
05 -
Cover the dish with aluminum foil and bake for 30 minutes until bubbly around the edges. Then uncover and bake for another 25-30 minutes until the potatoes are tender and the top is golden and crispy.
06 -
Take the dish out and place on a cooling rack. Sprinkle with the remaining teaspoon of thyme and some extra Parmesan. Serve while still warm and enjoy those creamy, cheesy layers of potato goodness!
# Notes:
01 -
This recipe creates the most delicious, garlicky and cheesy scalloped potatoes you'll ever taste. The Yukon Gold potatoes hold their shape perfectly while becoming creamy inside.
02 -
For best results, grate your own cheese rather than using pre-shredded. Store-bought shredded cheese contains anti-caking agents that prevent it from melting smoothly.