Cheesy Scalloped Potatoes
Servings 4
Equipment
- 8 x 8-inch Baking Dish
- Large skillet
- Mandolin Slicer
- Baking Sheet
- Wire Cooling Rack
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 cooked, 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 and the 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 foil and place on a baking sheet (in case it bubbles over).
- Place in the oven to bake for 30 minutes.
- Remove the foil and continue baking for 30 minutes, or until the potatoes are tender and the cheese is golden brown.
- Remove the baking dish from the oven and place it on a wire cooling rack to cool.
- Sprinkle the top with a few thyme leaves if desired. Serve and enjoy.