Cheesy Scalloped Potatoes
These decadent and delicious cheesy scalloped potatoes are smothered in a creamy sauce, layered with sharp cheddar & parmesan, and baked to perfection.
I recently made a slow-roasted beef and wanted to serve cheesy scalloped potatoes with it. Instead of my usual go-to recipe, I made this cheesy scalloped potatoes recipe I found on Gimme Some Oven and it turned out delicious! I loved that it was easy to throw together, made the house smell amazing, and paired nicely with slow-roasted beef and roasted asparagus.
Cheesy Scalloped Potatoes
Ingredients:
- 1½ tbsp butter
- ½ small yellow onion, sliced thinly
- 2 cloves of garlic, sliced thinly
- 2 tbsp flour
- ½ cup vegetable or chicken broth
- ½ cup whole milk
- ½ cup heavy cream
- 1 sprig of fresh thyme, leaves only
- Sea salt and freshly cracked pepper, to taste
- 2 lbs Yukon Gold Potatoes, sliced into 1/8-inch rounds **Use a mandolin slicer if possible
- 1 cup sharp white cheddar, shredded, divided
- ¼ cup parmesan, freshly grated, divided
How to Make Cheesy Scalloped Potatoes
Preheat the oven to 400 degrees. Coat an 8 x 8-inch baking dish with cooking spray.
Melt butter in a large skillet over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add the sliced garlic and sauté for 1 minute until fragrant. Stir in the flour until and cook, stirring constantly for 1 minute.
Add the chicken broth and thyme leaves then whisk until well combined. Add the milk and heavy cream and stir until slightly thickened (avoid letting it boil). Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
Layer half of the potato slices in the prepared baking dish then pour half of the onion garlic cream sauce evenly over them. Sprinkle half of the parmesan and sharp cheddar on top. Add the remaining potato slices on top then pour the remaining sauce evenly over them. Sprinkle with the remaining parmesan and sharp cheddar on top.
Cover with tin foil and place on a baking sheet (in case there is bubbling over) and place into the oven to bake for 30 minutes.
Remove the tin foil and continue to cook for another 30 minutes, or until the potatoes are tender and the cheese is bubbling and golden brown.
Remove from the oven and place on a wire cooling rack. Sprinkle the top with a few thyme leaves if desired. Serve and enjoy.
Equipment
- Mandolin Slicer
Ingredients
- 1½ tbsp butter
- ½ small yellow onion, sliced thinly
- 2 cloves of garlic, sliced thinly
- 2 tbsp flour
- ½ cup vegetable or chicken broth
- ½ cup whole milk
- ½ cup heavy cream
- 1 sprig of fresh thyme, leaves only
- Sea salt and freshly cracked pepper, to taste
- 2 lbs Yukon Gold Potatoes, sliced into 1/8-inch rounds **Use a mandolin slicer if possible
- 1 cup sharp white cheddar, shredded, divided
- ¼ cup parmesan, freshly grated, divided
Instructions
- Preheat the oven to 400 degrees. Coat an 8 x 8-inch baking dish with cooking spray.
- Melt butter in a large skillet over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add the sliced garlic and sauté for 1 minute until fragrant.
- Stir in the flour until and cook, stirring constantly for 1 minute.
- Add the chicken broth then whisk until well combined. Add the milk and heavy cream and stir until slightly thickened (avoid letting it boil). Add thyme leaves and season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
- Layer half of the potato slices in the prepared baking dish then pour half of the onion garlic cream sauce evenly over them. Sprinkle half of the parmesan and sharp cheddar on top.
- Add the remaining potato slices on top then pour the remaining sauce evenly over them. Sprinkle with the remaining parmesan and sharp cheddar on top.
- Cover with tin foil and place on a baking sheet (in case there is bubbling over) and place into the oven to bake for 30 minutes.
- Remove the tin foil and continue to cook for another 30 minutes, or until the potatoes are tender and the cheese is bubbling and golden brown.
- Remove from the oven and place on a wire cooling rack. Sprinkle the top with a few thyme leaves if desired. Serve and enjoy.
It has got to be GOOD with that thick layer of cheese!
We love scalloped potatoes and this looks like a fine recipe. Having spent my 30+ year career in the aluminum industry, I always chuckle when you say “tin foil.” 🙂
who doesn’t love potatoes with garlic and cream and cheese? Drooling here, even tho it’s a 30C day!
These sound so decadent and heavenly – perfect for the holidays!