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scalloped potatoes

SCALLOPED POTATOES

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Elevate your Easter dinner with creamy, cheesy scalloped potatoes! Perfectly seasoned, these potatoes are a foolproof addition to any holiday table.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 Teaspoons Kosher Salt
  • 1/2 Cup Freshly-Grated Parmesan Cheese Plus Extra for Serving
  • 1/4 Cup All-Purpose Flour
  • 1 Cup Chicken Stock or Vegetable Stock
  • 3 Tablespoons Butter
  • 2 Cups Freshly-Grated Sharp Cheddar Cheese Divided (Feel Free to Add More Cheese If You’d Like)*
  • 4 Large Garlic Cloves Minced
  • 2 Teaspoons Fresh Thyme Leaves Divided
  • 2 Cups Whole Milk or Half and Half
  • 1 Small White or Yellow Onion Peeled and Thinly Sliced
  • 4 Pounds Yukon Gold Potatoes Sliced into 1/8-Inch Rounds
  • 1/2 Teaspoon Black Pepper

Equipment

  • Large Sauté Pan
  • 9 x 13-inch Baking Dish
  • Aluminum Foil

Method
 

  1. Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray and set it aside.
  2. Melt butter in a large sauté pan over medium-high heat. Add onion and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until evenly combined and cook for 1 more minute.
  3. Gradually pour in the stock, whisking until combined. Add milk, salt, pepper, and 1 teaspoon thyme. Whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Avoid letting it reach a boil. Remove from heat and set aside.
  4. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Strain out all of the onions and add them if desired. Sprinkle evenly with 1 cup of shredded cheddar cheese and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
  5. Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be bubbly around the edges. Remove the foil and bake uncovered for 25-30 minutes or until the potatoes are cooked through.
  6. Transfer the pan to a cooling rack, sprinkle with the remaining teaspoon of thyme and extra Parmesan.
  7. Serve warm.

Notes

* When incorporating shredded cheese into a recipe, it's preferable to grate the cheese yourself just before adding it. Store-bought shredded cheese often comes with a coating that can hinder smooth melting. Grating the cheese fresh ensures a better texture and consistency in your dish.
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