Description
Classic scalloped potatoes baked in a creamy garlic-thyme sauce layered with thinly sliced Yukon Gold potatoes, onions, and melted cheddar cheese, resulting in a rich and comforting side dish perfect for any meal.
Ingredients
Scale
Potatoes and Vegetables
- 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
- ½ medium yellow onion, thinly sliced
- 4 garlic cloves, grated
- 1 tablespoon fresh thyme leaves, chopped
Sauce
- 3 tablespoons unsalted butter (plus more for greasing the pan)
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
Cheese
- 1½ cups grated cheddar cheese
Instructions
- Preheat oven and prepare pan: Preheat the oven to 400°F and grease a 9×13-inch baking dish with butter to prevent sticking.
- Make the sauce: In a medium skillet, melt the butter over medium heat. Add the flour and whisk continuously for 1 minute to form a roux. Slowly pour in the milk, then the vegetable broth, whisking constantly to avoid lumps. Add grated garlic, chopped thyme, salt, and pepper. Cook while whisking for 2 to 3 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
- Layer the ingredients: Place half of the sliced potatoes evenly on the bottom of the prepared baking dish. Spread half of the thinly sliced onions over the potatoes, then pour half of the sauce on top. Sprinkle 1 cup of grated cheddar cheese evenly over the layers. Repeat with the remaining potatoes, onions, sauce, and finish with ½ cup cheese on top.
- Bake covered and uncovered: Cover the baking dish and bake in the preheated oven for 30 minutes. Then uncover and bake for an additional 35 to 40 minutes, or until the potatoes are tender when pierced and the cheese on top is nicely browned.
- Rest before serving: Remove the scalloped potatoes from the oven and let them stand at room temperature for 20 minutes before serving to allow the dish to set and flavors to meld.
Notes
- For best texture, slice potatoes uniformly thin (⅛-inch) to ensure even cooking.
- Use Yukon Gold potatoes for a creamy texture; Russets can be substituted but may be less creamy.
- Covering the dish during the initial baking helps potatoes cook through without drying out, while uncovering at the end creates a golden cheese crust.
- Letting the dish rest after baking helps the sauce thicken and makes it easier to serve.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Adjust seasoning to taste, especially salt, depending on the saltiness of your broth and cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: scalloped potatoes, baked potatoes, cheesy potatoes, potato casserole, side dish, comfort food, garlic thyme potatoes, cheddar cheese potatoes
