Cheesy Scalloped Potatoes
Yield: 10 servings
This easy Cheesy Scalloped Potatoes recipe features layers of tender potato slices in an herby, garlicky, creamy sauce with lots of cheese. It's the perfect holiday side dish - and can be prepped in advance!
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 8 large cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 2 cups whole milk
- 2 teaspoons Morton kosher salt
- 1 teaspoon finely ground black pepper, plus more to sprinkle over finished dish
- 1 tablespoon fresh thyme leaves, divided
- 1 tablespoon chopped fresh rosemary leaves, divided
- 4 pounds Yukon Gold potatoes with peels on (see Notes), sliced into ⅛"-thick rounds
- 8 ounces freshly-grated mild cheddar cheese (see Notes), divided
- ½ cup freshly-grated Parmesan cheese, divided
Instructions
- Preheat oven to 400°F. Lightly spray a 9" x 13" baking dish with nonstick spray, or use butter, and set aside.
- In a large skillet over medium-low heat, melt the butter. Then stir in the onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent. Stir in garlic and sauté for 2 more minutes, stirring occasionally. Do not let the onion and garlic brown. Sprinkle flour over the top and stir until evenly combined, then cook for 1 minute.
- Slowly pour in chicken stock, whisking gently all the while to combine. Then add milk, salt, pepper, 2 teaspoons of the thyme leaves, and 2 teaspoons of the chopped rosemary; whisk to combine. Cook for 2-3 minutes to bring the sauce to a very gentle simmer; do not let it boil. Sauce should be slightly thickened. Remove skillet from heat.
- Add half the potato slices to the bottom of prepared baking dish, in an even layer. With a large slotted spoon, remove all of the onions from the cream sauce and spread them evenly over the potato slices. Drizzle half of the cream sauce over the potatoes and onions. Then sprinkle half of the cheddar cheese over the top, followed by half of the Parmesan. Spread remaining potato slices over the top and drizzle with remaining cream sauce. Sprinkle remaining cheddar and Parmesan over the top.
- Cover baking dish tightly with foil and bake for 40 minutes, or until cream sauce is bubbling at the edges. Remove foil and bake for 35-40 minutes, or until potatoes are absolutely tender and cheese is blistered to your liking. If cheese is getting darker than you prefer, lightly tent the baking dish with foil to finish.
- Remove baking dish from the oven and sprinkle with a little freshly cracked black pepper, plus the remaining thyme and rosemary. Let sit for 5-10 minutes to settle in. Serve hot/warm.
Notes
Potatoes: I like to use semi-waxy potatoes with thin skins, such as yellow or gold potatoes. These potatoes are creamy and flavorful, and able to soak up the sauce. Russets contain more starch and soak up even more sauce. They also tend to break up a bit more in the dish. If you use Russets, be sure to peel them before slicing into rounds. Everyone has different preferences - use what you like!
Shredded cheese: I recommend grating the cheddar cheese yourself, for the best melty, smooth texture. Pre-shredded cheese is often coated with an anti-caking agent to prevent it from sticking together, which makes it melt less smoothly.
Nutrition Information:
Serving: 1 Calories: 103kcal Carbohydrates: 7g Protein: 5g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 2g Trans Fat: 0.1g Cholesterol: 19mg Sodium: 599mg Potassium: 121mg Fiber: 0.2g Sugar: 3g Vitamin A: 257IU Vitamin C: 2mg Calcium: 129mg Iron: 0.4mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.