CHEESY SCALLOPED POTATOES RECIPE

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This recipe is a delightful side dish perfect for any occasion. Creamy cheese sauce blanketing tender potatoes creates a comforting and flavorful dish that everyone will love.

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 cup chicken or vegetable broth
  • 2 cups whole milk (or half and half for extra richness)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons fresh thyme leaves, divided
  • 4 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
  • 2 cups shredded sharp cheddar cheese, divided
  • ½ cup grated Parmesan cheese, plus extra for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, melt butter. Add the onions and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Sprinkle the flour over the pan and whisk it into the melted butter, creating a roux. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth and milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 minutes. Season with salt, pepper, and 1 teaspoon of thyme.
  5. Remove the sauce from the heat and stir in 1 ½ cups of the shredded cheddar cheese until melted and smooth.
  6. In a single layer, arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce.
  7. Sprinkle the top with the remaining ½ cup of cheddar cheese and Parmesan cheese (optional).
  8. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
  9. Garnish with fresh thyme (optional) and serve hot.

Tips:

  • For extra crispy edges, broil the casserole on high for the last 2-3 minutes of baking. Keep a close eye to prevent burning.
  • You can substitute Gruyere or Monterey Jack cheese for the cheddar cheese.
  • Feel free to add other vegetables to this dish, such as chopped broccoli, carrots, or peas.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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