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Cheesy Scalloped Potatoes

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

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

Instructions
 

  • Preheat oven to 400°F.  Butter a 9 x 13 baking dish.
  • 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.
  • 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.
  • 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.
  • 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!
Keyword cheese, easy side dish, potatoes, scalloped potatoes, side dish