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–+ servings
Scalloped Potatoes

Scalloped Potatoes

A creamy and cheesy dish made with layers of sliced Yukon Gold potatoes, perfect for any meal featuring scalloped potatoes.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 11 servings
Calories 350 kcal

Equipment

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

Ingredients
  

Butter and Aromatics

  • 3 tablespoons butter
  • 1 small white or yellow onion peeled and thinly sliced
  • 4 large garlic cloves minced

Sauce Ingredients

  • ¼ cup all-purpose flour
  • 1 cup chicken stock or vegetable stock
  • 2 cups whole milk or half and half
  • 1 ½ teaspoons Kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons fresh thyme leaves divided

Potatoes and Cheese

  • 4 pounds Yukon Gold Potatoes sliced into ⅛-inch rounds
  • 2 cups freshly-grated sharp cheddar cheese divided
  • ½ cup freshly-grated Parmesan cheese plus extra for serving

Instructions
 

Preparation

  • Prep oven and baking dish: Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
  • Sauté the onion and garlic: 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.
  • Simmer the sauce: 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.
  • Layer the potatoes: Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then 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.
  • Bake: Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  • Cool: Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
  • Serve: Serve warm.

Notes

Feel free to add more cheese if you’d like.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 30mgCalcium: 400mgIron: 2mg
Keyword baked potatoes, Cheesy Potatoes, comfort food, Potato Dish, Scalloped Potatoes, vegetarian
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