Cheesy Scalloped Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 cups potatoes, about 3 pounds peeled and sliced very thin (⅛-inch thick)
02 -
4 tablespoons butter
03 -
½ cup onion, diced
04 -
1 teaspoon garlic, minced
05 -
6 tablespoons flour
06 -
1 cup chicken broth
07 -
2 cups milk
08 -
½ teaspoon thyme
09 -
Salt, to taste
10 -
Pepper, to taste
11 -
1 cup cheddar cheese, grated
12 -
½ tablespoon fresh thyme
13 -
Fresh thyme, for garnish
# Instructions:
01 -
Spray a 9x13-inch pan with nonstick spray. Preheat oven to 350°F.
02 -
Wash, dry, and peel the potatoes. Using a mandolin, slice the potatoes very thin (⅛-inch thick).
03 -
In a large saucepan over medium-low heat, melt the butter. Add the onion and garlic and cook until soft.
04 -
Add the flour to the saucepan and cook for 2 minutes.
05 -
Reduce heat to low and slowly whisk in the chicken broth. Add the milk and continue whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season with salt and pepper to taste.
06 -
Remove from heat and stir in the ½ teaspoon of thyme and the cheddar cheese until the cheese melts.
07 -
Place half of the sliced potatoes in a layer in the bottom of the prepared pan. Season with salt and pepper. Pour half of the sauce over the potatoes. Add the second layer of sliced potatoes, season with salt and pepper, and pour the remaining sauce over the top. Sprinkle with fresh thyme.
08 -
Cover the dish with foil and bake for 45 minutes.
09 -
Remove the foil and bake for another 30 minutes.
10 -
Remove from the oven and garnish with fresh thyme. Let the dish sit for 10 to 15 minutes before serving.
# Notes:
01 -
Yukon gold or russet potatoes hold their shape well when baked with creamy cheese and milk.
02 -
Ensure the potatoes are very thinly sliced, or increase baking time to ensure they are tender.
03 -
Shred cheese yourself for better melting; store-bought shredded cheese often contains preservatives.
04 -
To strip thyme leaves, hold the stem by the growing end and slide your fingers downward toward the base.