Cheesy Homemade Scalloped Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
02 -
1 small white or yellow onion, peeled and thinly sliced
03 -
4 large garlic cloves, minced
→ For the Sauce
04 -
3 tablespoons butter
05 -
1/4 cup all-purpose flour
06 -
1 cup chicken stock or vegetable stock
07 -
2 cups whole milk (or half and half)
→ Cheese
08 -
2 cups freshly-grated sharp cheddar cheese
09 -
1/2 cup freshly-grated Parmesan cheese, plus extra for serving
→ Seasonings
10 -
1 1/2 teaspoons Kosher salt
11 -
1/2 teaspoon black pepper
12 -
2 teaspoons fresh thyme leaves, divided
# Instructions:
01 -
Heat your oven to 400°F and grease a 9x13-inch baking dish with cooking spray
02 -
In a large pan over medium-high heat, melt the butter. Add onion and cook for 4-5 minutes until soft. Add garlic and cook 1-2 minutes more. Stir in flour and cook another minute
03 -
Gradually pour in stock, whisking well. Add milk, salt, pepper, and 1 teaspoon thyme. Cook until it just starts to thicken around the edges, but don't let it boil
04 -
Layer half the potato slices in the dish. Pour half the sauce over them, add half the cheddar and all the Parmesan. Add remaining potatoes, sauce, and cheddar
05 -
Cover with foil and bake 30 minutes. Uncover and bake 25-30 minutes more until potatoes are tender and top is golden
06 -
Let cool slightly on a rack. Sprinkle with remaining thyme and extra Parmesan before serving
# Notes:
01 -
For best results, grate your own cheese just before using - it melts much better than pre-shredded
02 -
Let the dish rest for about 10 minutes after baking to help the sauce thicken