Cheesy Scalloped Potatoes That Steal the Show at Dinner
Delight in these scalloped potatoes, a comfort food favorite with creamy layers of cheese and Yukon Gold potatoes.
Equipment
- 9×13-inch baking dish
- - Medium skillet
- Whisk
Ingredients
For the Creamy Sauce
- 4 tablespoons Unsalted Butter can use olive oil for dairy-free version
- 1/4 cup All-Purpose Flour substitute with gluten-free flour if needed
- 2 cups Whole Milk half-and-half can be used for richer flavor
- 1 cup Vegetable Broth or chicken broth for non-vegetarian version
- 2 cloves Garlic Cloves use fresh garlic for the best results
- 1 tablespoon Fresh Thyme Leaves or 1 teaspoon dried thyme
- 1 teaspoon Sea Salt adjust to taste if using salted broth
- 1/2 teaspoon Freshly Ground Black Pepper freshly ground for best flavor
For the Potatoes
- 4 cups Yukon Gold Potatoes sliced ⅛-inch thick
- 1 medium Medium Yellow Onion can be omitted if desired
For the Cheesy Finish
- 1.5 cups Grated Cheddar Cheese can mix in Gruyère or spicy cheese
Instructions
Cooking Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with butter or oil.
- Melt the butter in a medium skillet over medium heat. Whisk in the flour for about 1 minute to create a roux.
- Gradually add the whole milk and vegetable broth, whisking continuously until smooth, then incorporate garlic, thyme, salt, and pepper.
- Layer half of the sliced Yukon Gold potatoes and onions in the prepared baking dish. Pour half of the creamy sauce over the top, then add 1 cup of cheese.
- Repeat the layers with the remaining potatoes, onions, and sauce, finishing with another ½ cup of cheese on top.
- Cover the dish with foil and bake for 30 minutes. Uncover and continue baking for an additional 35-40 minutes, until tender and browned.
- Let sit for about 20 minutes before slicing and serving.
Notes
Optional: Top with freshly chopped thyme for garnish. Prepare in advance for convenience.