Ingredients

The following ingredients have 4 Servings
  • 2-1/2 pounds russet or Yukon gold potatoes, thinly sliced ((40 ounces))
  • 3 Tablespoons butter ((1.5 ounces))
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 2-1/2 cups heavy cream ((20 ounces))
  • 3 Tablespoons all-purpose flour ((1.5 ounces))
  • salt and pepper to taste
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon cayenne pepper ((optional))
  • 3 cups cheddar cheese, grated ((12 ounces block cheese to generate 3 cups shredded))
  • 1 Tablespoon chives, chopped ((optional))

Instruction

  • Peel potatoes, if desired. (Optional.) Thinly slice potatoes (1/8" to 1/4") in even slices. 
  • Add 3 Tablespoons butter to a saucepan over medium heat. Stir until melted.
  • Add the chopped onions and stir for about 3 minutes until the onions are soft.
  • Add minced garlic and thyme and stir for about one minute.
  • Stir in 3 Tablespoons flour.
  • Pour in heavy cream.
  • Add salt, pepper, thyme, and cayenne and stir.
  • Stir in 2 cups (8-ounces) of shredded sharp cheddar cheese. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
  • Butter a baking dish or spray a baking dish with cooking spray.
  • Layer half of the sliced potatoes on the bottom of the baking dish
  • Pour half of the cheesy garlic cream sauce over the top of the potatoes.
  • Sprinkle with 1/2 of the remaining shredded cheddar cheese.
  • Repeat above 3 steps for the next layer.
  • Sprinkle the top of the scalloped potatoes with chopped chives, thyme, or chopped parsley.
  • Cover the casserole dish with aluminum foil.
  • Bake for 40 minutes in a preheated 375-degree F oven.
  • Remove the foil.
  • Sprinkle the remainder of the shredded sharp cheddar cheese over the top of the scalloped potatoes.
  • Bake for 20 more minutes or until the cheese is melted and the potatoes are cooked through.
  • Remove from oven. Garnish the Scalloped Potatoes with chopped chives, parsley, or thyme before serving.