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Scalloped Potatoes Recipe

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★★★★★

4.8 from 140 reviews

This rich and creamy scalloped potatoes recipe features thinly sliced Yukon Gold potatoes baked in a luscious cheese sauce made from sharp cheddar, Parmesan, and a velvety béchamel base with garlic, onions, and fresh thyme. Perfect as a comforting side dish, it combines layers of tender potatoes and a bubbling golden cheese crust baked to perfection.

Ingredients

Scale

Cheese 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

Potatoes and Cheese

  • 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
  • 2 cups freshly-grated sharp cheddar cheese, divided
  • 1/2 cup freshly-grated Parmesan cheese, plus extra for serving

Instructions

  1. Prep oven and baking dish: Preheat your oven to 400°F (200°C). Grease a 9 x 13-inch baking dish with cooking spray, then set it aside for later use.
  2. Sauté the onion and garlic: In a large sauté pan, melt the butter over medium-high heat. Add the sliced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour and cook for 1 more minute to form a roux.
  3. Simmer the sauce: Gradually whisk in the chicken or vegetable stock to the roux until smooth. Add the milk, salt, pepper, and 1 teaspoon of fresh thyme leaves. Continue whisking and cook for 1-2 minutes until the sauce thickens slightly and just begins to simmer at the edges, but avoid boiling. Remove from heat and set aside.
  4. Layer the potatoes: Arrange half of the sliced potatoes in an even layer at the bottom of the greased baking dish. Pour half of the cream sauce evenly over the potatoes, including the sautéed onions if strained out. Sprinkle with 1 cup of shredded sharp cheddar cheese and all the Parmesan cheese. Layer the remaining potatoes on top, then pour the remaining cream sauce and finish with the remaining 1 cup of cheddar cheese.
  5. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. The sauce should bubble around the edges. Remove the foil and bake uncovered for an additional 25-30 minutes until the potatoes are tender and the top is golden brown.
  6. Cool and garnish: Transfer the baking dish to a cooling rack. Sprinkle with the remaining teaspoon of fresh thyme and extra Parmesan cheese as desired.
  7. Serve: Serve the scalloped potatoes warm as a delicious side dish.

Notes

  • Grate your own cheese just before adding to ensure it melts smoothly and doesn’t contain anti-caking agents found in pre-shredded cheese.
  • You can substitute chicken stock with vegetable stock to make this dish vegetarian-friendly, though not vegan.
  • Use Yukon Gold potatoes for their creamy texture and ability to hold shape well when baked.
  • Let the dish rest for a few minutes after baking to allow the sauce to thicken and set slightly before serving.
  • Fresh thyme enhances the flavor better than dried thyme and adds a fragrant herbal note.

Keywords: scalloped potatoes, cheesy potato casserole, baked potatoes, creamy potatoes, Yukon Gold potatoes, cheddar cheese, Parmesan, side dish, comfort food

Find it online: https://deliciousdishspot.com/scalloped-potatoes-recipe/