Description
This classic Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a creamy, garlicky sauce with fresh thyme and cheddar cheese. Perfectly layered and baked until golden and tender, this comforting dish makes an ideal side for any meal.
Ingredients
Scale
Potatoes and Vegetables
- 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
- ½ medium yellow onion, thinly sliced
Sauce
- 3 tablespoons unsalted butter, plus more for greasing 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
Cheese
- 1½ cups grated cheddar cheese
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish with unsalted butter to prevent sticking.
- Make the creamy sauce: In a medium skillet over medium heat, melt 3 tablespoons of unsalted butter. Whisk in ¼ cup all-purpose flour and cook for one minute to form a roux. Gradually add 2 cups of whole milk, then 1 cup of vegetable broth, whisking continuously to avoid lumps. Stir in 4 grated garlic cloves, chopped fresh thyme leaves, 2 teaspoons sea salt, and ½ teaspoon freshly ground black pepper. Continue cooking and whisking for 2 to 3 minutes, until the sauce thickens and coats the back of a spoon. Remove from heat.
- Layer the ingredients: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Spread half of the sliced onions over the potatoes, pour half of the sauce over the layers, and sprinkle 1 cup of grated cheddar cheese on top. Repeat the layering with the remaining potatoes, onions, sauce, and finish with ½ cup of cheese on top.
- Bake the dish: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 35 to 40 minutes until the potatoes are tender when pierced with a fork and the cheese on top is bubbly and browned.
- Rest before serving: Remove the scalloped potatoes from the oven and let them stand at room temperature for 20 minutes to allow the sauce to thicken and the flavors to meld before serving.
Notes
- Use Yukon Gold potatoes for a creamy texture and even cooking.
- Be sure to slice potatoes uniformly thin (about ⅛ inch) for even baking.
- You can substitute sharp cheddar with other cheeses like Gruyere for a different flavor profile.
- Letting the dish rest after baking helps the sauce set and improves serving consistency.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use dairy-free cheese.
Keywords: Scalloped Potatoes, Cheesy Potatoes, Baked Potatoes, Side Dish, Comfort Food