Ingredients

The following ingredients have 4 Servings
  • 4 pounds Yukon Gold potatoes (1/8 - 1/4 inch sliced)
  • 4 tablespoons butter
  • 1 small onion (peeled and sliced thin)
  • 6 cloves garlic (minced)
  • 4 tablespoons all purpose flour
  • 2 cups whole milk
  • 1 cup chicken stock
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 teaspoons fresh thyme, divided
  • 16 oz sharp cheddar cheese, divided (shredded)
  • 3/4 cup parmesan cheese, divided (grated)
  • chives, parsley or green onion for garnish

Instruction

  • To make these Cheesy Scalloped Potatoes start by preheating oven to 400 degrees and spray a 9 x 13 baking pan with nonstick spray. Melt the butter in a large skillet over medium high heat. Add in onion slices and saute for 4-5 minutes or until they are translucent. Add in the minced garlic and cook for 1 minutes. 
  • Add in the flour and whisk to combine. Let cook for 1 minute then whisk in the chicken stock and milk. Whisk out any lumps before stirring in salt, pepper and thyme. Cook for 1-2 minutes until just starting to simmer (don't boil!). Remove from heat.
  • Wash, dry and slice potatoes thin.. about 1/4 inch thick.Spread half of the potatoes in an even layer in your baking pan and pour half of your sauce on top. Sprinkle with 1 cup of shredded cheese and half of the Parmesan cheese. 
  • Repeat the layering with the other half of potatoes and sauce then top off with the remaining Parmesan cheese then the shredded cheese.
  • Cover with aluminum foil and bake for 30 minutes. Remove the foil and then bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
  • When done, remove the pan, sprinkle with fresh thyme or chives and let rest for 10 minutes before serving.