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These creamy layered potatoes have become my go to side dish for both special occasions and cozy family dinners. The combination of tender potato slices rich sauce and melty cheddar creates pure comfort in every bite. Whenever I make them the kitchen fills with the most amazing aroma and they disappear fast.
Why This Recipe Works
I love how these potatoes turn out both elegant and comforting. Those buttery Yukon Golds paired with fresh thyme and sharp cheddar make something really special. Whether its a holiday feast or simple supper theyre always a hit.
Everything You Need
- Potatoes: Yukon Gold are my favorite for their creamy buttery texture.
- Butter and Flour: These make our velvety sauce base.
- Vegetable Broth and Whole Milk: For the perfect creamy sauce.
- Garlic and Onion: They add such wonderful depth.
- Fresh Thyme: Brings that lovely aromatic touch.
- Cheddar Cheese: Sharp and tangy for extra richness.
- Salt and Pepper: Makes all the flavors pop.
Lets Make It Together
- Slice Those Potatoes
- Get them nice and thin about 1/8 inch. A mandoline makes this easy but a sharp knife works too.
- Make Your Sauce
- Melt butter whisk in flour then slowly add milk and broth. Add garlic thyme salt and pepper cooking until its silky smooth.
- Layer It Up
- Start with half the potatoes and onions top with sauce and cheese then repeat those layers.
- Bake to Perfection
- Cover and bake at 400°F for 30 minutes then uncover for another 35-40 until everythings golden and bubbly. Let it rest 20 minutes before serving.
My Kitchen Secrets
Always use Yukon Golds their texture is unbeatable. Keep stirring that sauce and dont let it boil. Give the dish time to rest those 20 minutes make such a difference. Layer everything evenly so each bite is perfect.
Make Life Easy
You can make this ahead and keep it in the fridge for up to 2 days. Just warm it at 350°F for about 30 minutes before serving. Leftovers keep well for about 4 days reheat them gently to keep that lovely texture.
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Perfect Partners
These potatoes are amazing alongside holiday classics like turkey or ham. For everyday meals we love them with grilled chicken or steak. A fresh salad on the side balances all that creamy richness.
Mix It Up
Sometimes I add crispy bacon between layers or switch up the cheese to Gruyere. Fresh rosemary instead of thyme gives it a different personality. Adding sautéed mushrooms or spinach makes it even more special.
Why These Never Fail
This recipe takes classic scalloped potatoes up a notch with that perfect sauce tender potatoes and tangy cheese. Its simple enough for weeknights but special enough for holidays. Everyone always asks for seconds.
Fun Facts
Did you know scalloped refers to how the potatoes are layered? Originally they didnt even include cheese that would make them au gratin. And those Yukon Golds were actually developed in Canada for their amazing buttery flavor.
Good For You Too
While these are definitely rich you can lighten them up with low fat milk and cheese. I sometimes add extra vegetables for more nutrition. Its all about finding the right balance that works for your family.
Perfect Pairings
A glass of crisp Chardonnay or sparkling cider complements these potatoes beautifully. On cozy nights we love them with warm mulled cider or tea. The contrast with something light and refreshing makes them even better.
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Frequently Asked Questions
- → Can I prepare scalloped potatoes ahead of time?
Yes, you can assemble the entire dish a day ahead and keep it covered in the fridge. When ready to bake, add about 10-15 minutes to the covered baking time since the dish will be cold.
- → Which potatoes work best for this recipe?
Yukon Gold potatoes are ideal because they have a creamy texture and hold their shape well when baked. They also have a natural buttery flavor that enhances the dish.
- → How do I prevent the sauce from curdling?
Make sure to cook the flour and butter for a full minute before adding liquids. Add the milk gradually while whisking constantly, and keep the heat at medium rather than high.
- → Why aren't my potatoes getting tender?
This usually happens if the slices are too thick or uneven. Use a mandoline if possible to get consistent 1/8-inch slices, and make sure there's enough sauce covering all the potatoes.
- → How do I know when the dish is done?
Insert a knife into the center - it should go through the potatoes easily with no resistance. The top should be golden brown and the sauce should be bubbling around the edges.