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Scalloped Potatoes

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Creamy, cheesy scalloped potatoes layered with garlic, thyme, and tender Yukon Golds, baked until golden and bubbling. A comforting classic side dish perfect for holidays or family dinners.

Ingredients

3 tablespoons unsalted butter, plus more for the pan

¼ cup all-purpose flour

2 cups whole milk

1 cup vegetable broth

4 garlic cloves, grated

1 tablespoon fresh thyme leaves, chopped

2 teaspoons sea salt

½ teaspoon freshly ground black pepper

3 pounds Yukon Gold potatoes, sliced ⅛-inch thick

½ medium yellow onion, thinly sliced

1½ cups grated cheddar cheese

Instructions

  1. Preheat the oven to 400°F and grease a 9x13-inch baking dish with butter.
  2. In a medium skillet over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute to form a roux.
  3. Slowly pour in the milk while whisking continuously to prevent lumps. Add the vegetable broth and whisk until smooth.
  4. Stir in the grated garlic, chopped thyme, salt, and pepper. Cook for 2 to 3 minutes, whisking often, until the sauce lightly coats the back of a spoon. Remove from heat.
  5. Arrange half of the sliced potatoes evenly in the prepared baking dish. Top with half of the sliced onion. Pour half of the sauce over the potatoes and sprinkle with 1 cup of the cheddar cheese.
  6. Repeat the layers with the remaining potatoes, onion, sauce, and finish with the remaining ½ cup of cheese on top.
  7. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for 35 to 40 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbling.
  8. Let the dish rest at room temperature for 20 minutes before serving to allow the layers to set.

Notes

  • For extra richness, substitute part of the milk with heavy cream.
  • Swap cheddar for Gruyère, Monterey Jack, or a cheese blend for a different flavor.
  • Add sliced ham or cooked bacon between layers for a heartier variation.
  • Incorporate sautéed mushrooms or spinach for added vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat covered in a 350°F oven for 20 to 25 minutes, or microwave individual portions in 1-minute intervals.
  • Freeze tightly wrapped for up to 2 months and thaw overnight before reheating.

Nutrition

Find it online: https://recipesbyjanet.com/scalloped-potatoes/