Scalloped Potatoes
Ingredients
- 3 tablespoons butter
- 1 small white or yellow onion
peeled and thinly sliced
- 4 large garlic cloves
minced
- 1/4 cup all-purpose flour
- 1 cup chicken stock or vegetable stock
- 2 cups whole milk
or half and half
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves
divided
- 4 pounds Yukon Gold Potatoes
sliced into 1/8-inch rounds
- 2 cups freshly-grated sharp cheddar cheese*
divided, feel free to add more cheese if you’d like
- 1/2 cup freshly-grated Parmesan cheese
plus extra for serving
Directions
- 1
Prep oven and baking dish: Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
- 2
Sauté the onion and garlic. 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 it is evenly combined, and cook for 1 more minute.
- 3
Simmer the sauce. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and 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.) Then remove from heat and set aside.
- 4
Layer the potatoes. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the 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
Bake: Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
- 6
Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
- 7
Serve. Serve warm.
Scalloped Potatoes
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About this Recipe
Looking for the ultimate side dish that combines comforting warmth with elegant flavor? This recipe for garlicky, cheesy scalloped potatoes is a guaranteed crowd-pleaser, delivering a decadent experience with every forkful. It's the perfect accompaniment to any meal, from holiday feasts to cozy family dinners.
What makes these scalloped potatoes truly special is the thoughtful layering of flavors and textures. We start with tender, thinly sliced Yukon Gold potatoes, which hold their shape beautifully while absorbing the rich, savory sauce. This creamy foundation is generously infused with ample minced garlic and fresh thyme, complemented by the subtle sweetness of thinly sliced onion and a robust blend of sharp cheddar and Parmesan cheeses. The result is a dish that’s both indulgent and perfectly balanced.
Prepare for a truly satisfying culinary experience. You'll enjoy slices of potatoes that are wonderfully soft and infused with a garlicky, herbaceous aroma, nestled in a luxurious, velvety sauce. The top layer bakes to a glorious golden brown, forming an irresistible, bubbly crust from the sharp cheddar and nutty Parmesan. This hearty dish, designed to serve 10-12, presents an impressive feast without an overly complicated process, making it approachable for home cooks looking to elevate their side dish game.
While this recipe is fantastic as written, it's also wonderfully adaptable. For an even richer sauce, you can easily swap the whole milk for half and half. Feel free to experiment with different types of cheese, such as Gruyère or even a smoked gouda, to subtly alter the flavor profile. If you're a cheese lover, the recipe notes that you can always add more sharp cheddar to suit your preference.
These garlicky, cheesy scalloped potatoes are the ideal centerpiece for a holiday meal, a celebratory gathering, or simply a comforting Sunday supper. Serve them warm straight from the oven, perhaps with an extra sprinkle of fresh Parmesan for a final flourish.