Description
This classic Scalloped Potatoes recipe features tender Yukon Gold potatoes baked in a creamy, cheesy sauce infused with garlic, onion, and thyme, creating a comforting side dish perfect for family dinners and special occasions.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold potatoes, peeled and thinly sliced
Sauce
- 4 tablespoons butter
- ½ cup onion, diced
- 1 teaspoon garlic, minced
- 6 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- ½ teaspoon thyme
- Salt and pepper to taste
- 1 cup cheddar cheese, grated
Garnish
- Fresh thyme for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with nonstick spray to prevent sticking.
- Slice Potatoes: Using a mandolin slicer, thinly slice the peeled Yukon Gold potatoes evenly for uniform cooking.
- Make Cheese Sauce: In a saucepan over medium-low heat, melt the butter. Add diced onions and minced garlic and sauté until soft and translucent. Stir in the flour to form a roux, then gradually whisk in the chicken broth and milk until the sauce thickens. Season with salt, pepper, and thyme. Stir in the grated cheddar cheese until melted and smooth.
- Layer Potatoes and Sauce: Arrange half of the sliced potatoes in the prepared baking pan. Season lightly with salt and pepper. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potato slices and sauce.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 30 minutes to brown the top and develop a golden crust.
- Garnish and Serve: Remove the scalloped potatoes from the oven, garnish with fresh thyme, and serve warm alongside your favorite main dishes.
Notes
- Using a mandolin slicer ensures even potato slices for consistent cooking.
- For a vegetarian option, substitute chicken broth with vegetable broth or milk alone.
- Yukon Gold potatoes are preferred for their creamy texture and flavor, but Russets can also be used.
- Covering the dish during the first bake step ensures potatoes cook thoroughly and remain moist.
- Let the dish rest for 5-10 minutes before serving to allow the sauce to thicken further.
