Scalloped Potatoes

By Ellie

10 Person

70 Minutes

0 Calories

My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.

Ingredients

1/2 cup freshly-grated Parmesan cheese, plus extra for serving
2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
2 tsp. fresh thyme leaves, divided
1/2 tsp. black pepper
1 1/2 tsp. Kosher salt
2 cups milk (I recommend 2% or whole milk)
1 cup chicken stock or vegetable stock
1/4 cup all-purpose flour
4 large garlic cloves, minced
1 small white or yellow onion, peeled and thinly sliced
3 tbsp. butter

Method

01

Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
02

Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens. Then remove from heat and set aside.
03

Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
04

Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
05

Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan. Serve warm.

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Scalloped Potatoes

4.0

( By Ellie )

My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.

01 Information

Grade easy
Serving 10 servings
Prep Time 15 Mins
Cook Time 55 Mins
Total Time 70 Mins

02 Ingredients

1/2 cup freshly-grated Parmesan cheese, plus extra for serving

2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)

4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds

2 tsp. fresh thyme leaves, divided

1/2 tsp. black pepper

1 1/2 tsp. Kosher salt

2 cups milk (I recommend 2% or whole milk)

1 cup chicken stock or vegetable stock

1/4 cup all-purpose flour

4 large garlic cloves, minced

1 small white or yellow onion, peeled and thinly sliced

3 tbsp. butter

03 Method

Step 1

Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.

Step 2

Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens. Then remove from heat and set aside.

Step 3

Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.

Step 4

Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

Step 5

Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan. Serve warm.

04 Author