Description
A classic, creamy scalloped potatoes recipe featuring thinly sliced potatoes baked in a rich cheese and thyme-infused sauce, perfect as a comforting side dish.
Ingredients
Scale
Potatoes
- 8 cups potatoes (about 3 pounds, peeled and sliced very thin)
Sauce
- 4 tablespoons butter
- ½ cup onion (diced)
- 1 teaspoon garlic (minced)
- 6 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- ½ teaspoon dried thyme
- Salt and pepper (to taste)
- 1 cup cheddar cheese (grated)
- ½ tablespoon fresh thyme
Garnish
- Fresh thyme (for garnish)
Instructions
- Prepare the baking dish: Spray a 9×13-inch baking pan with nonstick spray and preheat your oven to 350°F (175°C) to get it ready for baking.
- Slice the potatoes: Wash, dry, and peel the potatoes. Using a mandoline or a sharp knife, slice the potatoes very thinly, about ⅛-inch thick, to ensure they cook evenly and absorb the sauce fully.
- Cook aromatics: In a large saucepan over medium-low heat, melt the butter. Add the diced onion and minced garlic, cooking gently until both are soft and fragrant, which creates the flavorful base of the sauce.
- Add flour: Sprinkle the flour over the butter, onion, and garlic mixture. Cook for 2 more minutes to form a roux, which will thicken the sauce.
- Make the sauce: Lower the heat to low. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Next, add the milk gradually, still whisking. Increase the heat to medium and stir constantly until the mixture comes to a boil and thickens. Season the sauce with salt and pepper to taste.
- Add cheese and thyme: Remove the saucepan from the heat and stir in the ½ teaspoon of dried thyme and the grated cheddar cheese until the cheese fully melts into the sauce, making it creamy and flavorful.
- Layer the potatoes: Place half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Season this layer with salt and pepper, then pour half of the cheese sauce evenly over the potatoes.
- Add second layer: Arrange the remaining sliced potatoes over the first layer. Again, season with salt and pepper, then pour the remaining cheese sauce on top. Sprinkle ½ tablespoon fresh thyme over the surface for added aroma and flavor.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to start cooking and the flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 30 minutes to brown the top and ensure the potatoes are tender.
- Rest and serve: Take the dish out of the oven and garnish with fresh thyme sprigs. Let it rest for 10 to 15 minutes before serving so the sauce thickens and the dish sets nicely.
Notes
- Using a mandoline for slicing potatoes ensures uniform thickness and even cooking.
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- Adjust seasoning according to taste; thyme can be doubled for stronger herbal notes.
- Letting the dish rest after baking helps the scalloped potatoes firm up, making it easier to serve.
- You can substitute half-and-half for milk to make the sauce richer.
- Use sharp cheddar cheese for the best melting and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, baked potatoes, cheesy potatoes, side dish, comfort food
