Crowd-pleasing Cheesy Scalloped Potatoes
Updated: Dec 30, 2018
Sometimes when we make certain dishes that knock our socks off, we’re like “If we had a restaurant, this would definitely go on the menu.” Do you ever do that? Well, this cheesy and creamy Scalloped Potatoes Recipe, is one of those dishes. Out of this world is what this is.
You know you've got yourself a party when the scalloped potatoes show up at the table. With its layers of cream and potatoes, and then more cream and more potatoes, all baked until bubbly — well, we would struggle to think of another dish that pairs comfort and elegance quite so perfectly.
The irresistible layers of thinly sliced potatoes and cream are baked until bubbly and golden brown on top. These creamy potatoes literally warm your soul. Soft at the bottom and crispy on top, these scalloped potatoes are delicious and easy to make.
· 3 tablespoons butter
· 1 small white or yellow onion, peeled and thinly sliced
· 1/4 cup all-purpose flour
· 1 cup chicken stock or vegetable stock
· 2 cups milk (I recommend 2% or whole milk)
· 1 1/2 teaspoons Kosher salt
· 1/2 teaspoon black pepper
· 4 pounds Yukon Gold Potatoes sliced into 1/8-inch rounds
· 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
· 1/2 cup freshly-grated Parmesan cheese, plus extra for serving
1. Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
2. Melt butter in a large sauté pan over medium-high heat.
3.Add onion, and sauté for 4-5 minutes until soft and translucent. Stir in the flour until it is evenly combined, and cook for 1 more minute.
4.Gradually pour in the stock, and whisk until combined. Add in the milk, kosher salt, pepper, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens. Then remove from heat and set aside.
5. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
6. Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
7. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan. Serve warm.