Scalloped Potatoes


Here’s a recipe for Scalloped Potatoes:


4 lbs Yukon Gold potatoes, peeled and thinly sliced

1 white or yellow onion, finely chopped

4 large garlic cloves, minced

2 tsp fresh thyme leaves

3 tbsp unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1 cup chicken or vegetable stock

2 cups shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 1/2 tsp kosher salt

1/2 tsp black pepper


Preheat the oven to 375°F (190°C).

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until softened and fragrant, about 5 minutes.

Sprinkle the flour over the onion mixture and stir until the flour is fully incorporated.

Gradually whisk in the milk and stock, stirring constantly to prevent lumps from forming. Continue cooking and stirring until the sauce thickens, about 5 minutes.

Add the thyme leaves, salt, and black pepper to the sauce and stir to combine.

Add the sliced potatoes to the pot and stir gently to coat them with the sauce.

Transfer the mixture to a large baking dish and sprinkle the shredded cheddar cheese and Parmesan cheese over the top.

Cover the dish with foil and bake in the preheated oven for 45 minutes.

Remove the foil and bake for an additional 30-40 minutes, or until the potatoes are tender and the cheese is golden and bubbly.

Let the scalloped potatoes cool for a few minutes before serving, and enjoy!

Note: This recipe is vegetarian, but if you prefer, you can use chicken stock instead of vegetable stock. You can also customize the recipe by adding your favorite herbs and spices, such as rosemary or paprika.

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