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Best Scalloped Potatoes

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Thinly sliced potatoes layered with a creamy garlic and thyme-infused sauce, cheddar cheese, and baked until tender with a golden brown crust.

Ingredients

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  • 3 tablespoons unsalted butter, plus more for greasing
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup vegetable broth
  • 4 garlic cloves, grated
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds Yukon Gold potatoes, sliced 1/8-inch thick
  • 1/2 medium yellow onion, thinly sliced
  • 1 1/2 cups grated cheddar cheese

Instructions

  1. Preheat oven to 400°F and grease a 9×13-inch baking dish with butter.
  2. In a medium skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  3. Slowly add milk followed by vegetable broth, whisking continuously to prevent lumps.
  4. Add grated garlic, thyme, salt, and pepper; cook for 2-3 minutes until sauce lightly coats the back of a spoon. Remove from heat.
  5. Layer half the potatoes in the prepared dish, then add half the onion, half the sauce, and 1 cup of cheese.
  6. Repeat layers with remaining potatoes, onion, sauce, and top with remaining 1/2 cup of cheese.
  7. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 35-40 minutes until potatoes are tender and top is browned.
  8. Let stand at room temperature for 20 minutes before serving.

Notes

1. Use a mandoline for evenly thin potato slices to ensure even cooking. 2. Letting the dish rest after baking helps the sauce thicken and makes serving easier. 3. You can substitute vegetable broth with chicken broth for a non-vegetarian option.

Nutrition

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