Description
Classic creamy scalloped potatoes featuring tender Yukon Gold potatoes layered with a savory garlic-thyme cheese sauce and baked until golden and bubbly. Perfect as a comforting side dish for any meal.
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
Potato Layer
- 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
- ½ medium yellow onion, thinly sliced
- 1½ cups grated cheddar cheese
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (204°C) and grease a 9×13-inch baking dish with butter to prevent sticking.
- Make the Sauce: In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the whole milk and vegetable broth while whisking continuously to avoid lumps. Stir in the grated garlic, chopped thyme, sea salt, and black pepper. Cook the sauce for 2 to 3 minutes, whisking often until it thickens enough to coat the back of a spoon. Remove from heat.
- Assemble Layers: Arrange half of the sliced potatoes evenly in the bottom of the prepared baking dish. Top with half of the sliced onion, then pour half of the prepared sauce over the top. Sprinkle with 1 cup of grated cheddar cheese.
- Repeat Layering: Repeat the layering process with the remaining potatoes, onions, sauce, and finish with ½ cup of grated cheddar cheese on top.
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes in the preheated oven. This allows the potatoes to begin softening and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 35 to 40 minutes. Bake until the potatoes are tender when pierced with a fork and the cheese on top is browned and bubbly.
- Rest Before Serving: Let the scalloped potatoes stand at room temperature for 20 minutes to thicken up and make serving easier.
Notes
- Be sure to slice potatoes uniformly (⅛-inch thick) for even cooking.
- If you prefer a sharper cheese flavor, use aged cheddar or mix with Gruyère.
- For a richer sauce, substitute half the milk with heavy cream.
- Do not skip resting time after baking; it helps the casserole set.
- Can be prepared up to day before baking; keep refrigerated and bake covered, adding extra baking time if chilled.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
