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easy cheesy scalloped potatoes

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Cheesy Scalloped Potatoes
Cheesy Scalloped Potatoes

These cheesy scalloped potatoes were the perfect side dish for my Harissa Chicken. I wanted a side dish that could soak up with the juices from the chicken and wow, the potatoes were the perfect side dish. They are so tender and have amazing flavors from garlic, thyme and of course the cheese!

easy cheesy scalloped potatoes

I love scalloped potatoes. My mother would make them growing up and all she did was layer potatoes with onions, added lots of butter and salt and pepper, then poured whole milk over them to cover. She would bake them until they were golden on top and the potatoes were fork tender.

I used Yukon gold for this recipe. I love the Yukon gold potato. They have such a creamy texture and so buttery making them perfect for sopping up the chicken juices.

I used just a regular Parmesan cheese in this recipe. I like to use parmigiana-reggiano most times, but for this recipe it is not necessary. I purchased shredded or grated Parmesan that comes in a container. Here’s a link for what I used: https://amzn.to/2TAnNK5. You can find the grated or shredded in your local store.

Here’s the link for the Harissa Chicken: https://the2spoons.com/so-good-simple-harissa-chicken/

Harissa Chicken
Harissa Chicken

Here’s the recipe for these delicious potatoes! Enjoy!!

Cheesy Scalloped Potatoes

Print Recipe
Servings: 6 servings
Course: easy side dish, Side Dish, Vegetable
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 tbsp butter
  • 1 small onion, thinly sliced
  • 4 garlic cloves, minced
  • 1/4 cup all purpose flour
  • 1 cup chicken stock
  • 1 cup milk, half and half or heavy cream
  • 1 1/1 tsp kosher salt
  • 1/2 tsp pepper
  • 2 tsp fresh thyme leaves, divided
  • 4 lbs Yukon gold potatoes, sliced into 1/8 inch rounds
  • 1 cup grated parmesan cheese

Method
 

  1. Preheat oven to 400°F.  Butter a 9 x 13 baking dish.
  2. Melt butter in a large sauce 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.  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.  Then remove from heat and set aside.
  3. Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce. Sprinkle with 1/2 cup of the shredded Parmesan cheese.  Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1/c cup of cheddar cheese.
  4. Cover the pan with a lid or foil and bake for 30 minutes.  Remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  5. When the potatoes are tender and if you want the dish a little more brown on top, turn the broiler on, watching at all times and brown just a little. Sprinkle with fresh thyme. Enjoy!