Creamy Scalloped Potatoes (Print Version)
# Ingredients:
01 -
3 tablespoons unsalted butter, plus extra for greasing.
02 -
¼ cup all-purpose flour.
03 -
2 cups whole milk.
04 -
1 cup vegetable broth.
05 -
4 garlic cloves, grated.
06 -
1 tablespoon fresh thyme leaves, chopped.
07 -
2 teaspoons sea salt.
08 -
½ teaspoon freshly ground black pepper.
09 -
3 pounds Yukon Gold potatoes, sliced ⅛-inch thick.
10 -
½ medium yellow onion, thinly sliced.
11 -
1½ cups grated cheddar cheese.
# Instructions:
01 -
Heat oven to 400°F and grease a 9x13-inch baking dish.
02 -
Melt butter in medium skillet over medium heat. Add flour and whisk 1 minute. Slowly pour in milk then broth, whisking constantly. Add garlic, thyme, salt, and pepper. Cook 2-3 minutes until sauce coats spoon. Remove from heat.
03 -
Spread half the potato slices in baking dish. Top with half the onion, sauce, and 1 cup cheese.
04 -
Add remaining potatoes, onion, sauce, and ½ cup cheese.
05 -
Cover with foil, bake 30 minutes. Uncover, bake 35-40 minutes until potatoes are tender and top is brown.
06 -
Let stand 20 minutes before serving.
# Notes:
01 -
Can be made one day ahead and stored covered in fridge.
02 -
Perfect for holiday meals and family gatherings.
03 -
Use a mandoline for even potato slices if possible.