Description
This classic scalloped potatoes recipe is a creamy and cheesy holiday side dish featuring thinly sliced Yukon Gold potatoes layered with a rich garlic-thyme sauce and melted cheddar cheese, then baked to perfection for tender, flavorful results.
Ingredients
Sauce Ingredients
- 3 tablespoons unsalted butter, plus more for 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
Main Ingredients
- 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
- ½ medium yellow onion, thinly sliced
- 1½ cups grated cheddar cheese
Instructions
- Prepare the Oven and Dish: Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with butter to prevent sticking.
- Make the Sauce: In a medium skillet over medium heat, melt 3 tablespoons of unsalted butter. Whisk in the ¼ cup of all-purpose flour and cook for about 1 minute to form a roux. Slowly pour in the 2 cups of whole milk followed by 1 cup vegetable broth while whisking continuously to avoid lumps. Add grated garlic, chopped thyme, sea salt, and freshly ground black pepper. Continue whisking and cooking for 2 to 3 minutes until the sauce thickens enough to lightly coat the back of a spoon. Remove from heat.
- Layer the Potatoes: Arrange half of the sliced Yukon Gold potatoes evenly on the bottom of the prepared baking dish. Layer half of the sliced onions on top. Pour half of the prepared sauce evenly over the layers and sprinkle with 1 cup of grated cheddar cheese.
- Repeat Layers: Repeat the layering process: add the remaining potatoes, then onions, followed by the rest of the sauce, and finally top with the remaining ½ cup of cheddar cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the potatoes to start softening and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 35 to 40 minutes until the potatoes are tender when pierced with a fork and the cheese on top is nicely browned and bubbly.
- Rest and Serve: Let the scalloped potatoes stand at room temperature for 20 minutes before serving. This rest time helps the dish set for cleaner slices and enhances the texture.
Notes
- For thinner slices, use a mandoline slicer to ensure even cooking.
- This dish can be made a day ahead; assemble and refrigerate covered, then bake as directed, adding extra baking time if baking straight from the fridge.
- For a richer flavor, substitute half the whole milk with heavy cream.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American