Easy Cheesy Scalloped Potatoes
Creamy scalloped potatoes baked in garlic-cheddar sauce. Easy, cheesy, and perfect for any dinner table.
Equipment
- - Large saucepan
- - 9x13" baking dish
- - Mandoline or sharp knife
- Whisk
Ingredients
- - 2½ lbs Russet or Yukon Gold potatoes thinly sliced
- - 3 tbsp butter
- - ½ medium onion chopped
- - 3 cloves garlic minced
- - 3 tbsp all-purpose flour
- - 2½ cups heavy cream
- - 1 tsp fresh thyme
- - ½ tsp cayenne pepper optional
- - Salt and pepper to taste
- - 3 cups cheddar cheese shredded (divided)
- - 1 tbsp chives or parsley chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Peel and slice potatoes thinly (⅛–¼ inch thick).
- In a saucepan, melt butter over medium heat. Add onion; cook 3–4 mins.
- Stir in garlic and thyme. Add flour and whisk for 1 minute.
- Slowly whisk in heavy cream. Add salt, pepper, cayenne.
- Stir in 2 cups cheddar cheese until smooth. Remove from heat.
- Layer half the potatoes in a greased 9x13 dish. Pour half the sauce, sprinkle ½ cup cheese.
- Repeat layers. Cover with foil and bake 40 minutes.
- Remove foil, bake 20 more minutes until golden and bubbly.
- Rest 10 mins, garnish with chives or parsley, and serve.
Notes
- Use freshly shredded cheese for best melt
- Make it gluten-free by swapping flour for cornstarch
- Pairs perfectly with ham, steak, or roast chicken
- Make it gluten-free by swapping flour for cornstarch
- Pairs perfectly with ham, steak, or roast chicken