Comforting Scalloped Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 pounds of Yukon Gold potatoes, cut into thin slices about 1/8-inch thick
02 -
1 small onion (yellow or white), sliced very thin after peeling
03 -
4 big garlic cloves, finely chopped up
→ For the Sauce
04 -
3 tablespoons of butter
05 -
1/4 cup of regular all-purpose flour
06 -
2 cups of whole milk or you can swap in half and half if you prefer
07 -
1 cup of chicken or veggie broth
→ Cheese
08 -
2 cups of sharp cheddar cheese, freshly shredded
09 -
1/2 cup of Parmesan cheese, also freshly grated, plus extra if you’d like for serving
→ Seasonings
10 -
1/2 teaspoon of black pepper
11 -
1 1/2 teaspoons of kosher salt
12 -
2 teaspoons of fresh thyme leaves, split into two portions
# Instructions:
01 -
Preheat your oven to 400°F and make sure to grease a 9x13-inch dish before use with non-stick spray
02 -
On medium-high heat, melt butter in a large pan. Toss in the onion and cook until softened, about 4-5 minutes. Stir in the garlic and cook briefly for another 1-2 minutes. Mix in the flour and cook for another minute, stirring as you go
03 -
Slowly pour in the broth while whisking it all together. Add in the milk, pepper, salt, and 1 teaspoon of thyme, keeping it on the heat until it starts to thicken at the edges—just don’t let it boil
04 -
Put half of the potato slices into your baking dish. Spread half of the sauce over them, top with half the cheddar, and then sprinkle all the Parmesan. Repeat the process with the rest of the potatoes, sauce, and cheddar
05 -
Wrap the dish with foil and bake for about 30 minutes. Then, take the foil off and bake for another 25-30 minutes until the potatoes are tender and the top gets golden and bubbly
06 -
Let the finished dish cool just a little bit on a rack. Sprinkle the remaining thyme on top and add extra Parmesan if you’d like before serving
# Notes:
01 -
To get the best results, shred your cheese yourself instead of using pre-shredded—freshly grated melts a lot better
02 -
Leave the dish to sit for at least 10 minutes after taking it out of the oven so the sauce can thicken up nicely