Description
This classic Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a rich, creamy sauce made with butter, garlic, onions, chicken or vegetable stock, milk, and sharp cheddar and Parmesan cheeses. The dish is seasoned with fresh thyme, salt, and pepper, resulting in a comforting, cheesy side perfect for family dinners or special occasions.
Ingredients
Potatoes
- 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
Sauce
- 3 tablespoons butter
- 1 small white or yellow onion, peeled and thinly sliced
- 4 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup chicken stock or vegetable stock
- 2 cups whole milk or half and half
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves, divided
Cheese
- 2 cups freshly-grated sharp cheddar cheese, divided
- 1/2 cup freshly-grated Parmesan cheese, plus extra for serving
Instructions
- Prep oven and baking dish: Heat your oven to 400°F (204°C). Grease a 9 x 13-inch baking dish with cooking spray and set it aside to prepare for layering.
- Sauté the onion and garlic: Melt the butter in a large sauté pan over medium-high heat. Add the sliced onion and cook for 4 to 5 minutes until soft and translucent. Add the minced garlic and sauté for another 1 to 2 minutes until fragrant. Stir in the flour until fully incorporated, cooking for an additional minute to form a roux.
- Simmer the sauce: Gradually whisk in the chicken or vegetable stock, ensuring no lumps form. Add the milk, salt, pepper, and 1 teaspoon of fresh thyme leaves, stirring continuously. Continue cooking for 1 to 2 minutes until the sauce thickens and just begins to simmer around the edges, but do not let it boil. Remove from heat and set aside.
- Layer the potatoes: Spread half of the sliced potatoes evenly across the bottom of the prepared baking dish. Pour half of the cream sauce over the potatoes, straining out the onions if desired and adding them evenly. Sprinkle with 1 cup of shredded cheddar cheese and all of the Parmesan cheese. Repeat the layering with the remaining potatoes, cream sauce, and cheddar cheese.
- Bake: Cover the dish tightly with aluminum foil and bake for 30 minutes until the sauce is bubbly around the edges. Remove the foil and continue baking, uncovered, for an additional 25 to 30 minutes until the potatoes are tender and cooked through.
- Cool: Remove the scalloped potatoes from the oven and place the dish on a cooling rack. Sprinkle with the remaining teaspoon of thyme and extra Parmesan cheese for garnish.
- Serve: Serve the scalloped potatoes warm as a delicious accompaniment to your main dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor. Russet potatoes may make the dish starchier.
- You can substitute half and half in place of whole milk for a richer sauce.
- Feel free to add extra cheese if you prefer a cheesier casserole.
- Straining out the onions from the sauce before layering can help keep the texture smooth, but including them adds flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
