Cheesy Scalloped Potatoes
Golden, bubbling, and irresistibly creamy — these scalloped potatoes are layered with tender Yukon Golds, fresh thyme, garlic-infused cream sauce, and plenty of melty cheddar.
It's the ultimate comfort food side dish, perfect for holidays, dinner parties, or any night you want something a little extra. Let it rest before serving to reveal perfectly set, sliceable layers that feel as elegant as they are cozy.
Serves 8
Ingredients
3 tbsp unsalted butter, plus extra for greasing
¼ cup all-purpose flour
2 cups whole milk
1 cup vegetable broth
4 garlic cloves, grated or finely minced
1 tbsp fresh thyme leaves, chopped
2 tsp sea salt
½ tsp freshly ground black pepper
3 lbs Yukon Gold potatoes, thinly sliced (use a mandoline if available)
½ medium yellow onion, thinly sliced (use a mandoline if available)
2 cups sharp cheddar cheese, shredded
Instructions
Preheat:
Preheat your oven to 400°F. Lightly butter a 9x13-inch baking dish.
Make the sauce:
In a medium skillet over low/medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly pour in the milk, then the broth, whisking until smooth.
Add the garlic, thyme, salt, and pepper. Simmer for 2–3 minutes, stirring often, until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
Layer it up:
Arrange half of the sliced potatoes in an even layer on the bottom of your baking dish.
Top with half the onion, pour over half the sauce, and sprinkle with 1 cup of the cheese.
Repeat with the remaining potatoes, onion, sauce, and the final cup of cheese.
Bake:
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and continue baking uncovered for 35–40 minutes, or until the top is golden brown and bubbly and the potatoes are fork-tender.
Let it rest:
Remove from the oven and let sit for 15–20 minutes before serving — this helps the layers set and makes it easier to slice. Enjoy!!!
