Scalloped Potatoes
A creamy and cheesy scalloped potato dish with garlic and thyme. Perfect for holidays or comfort-food dinners. Easy to prep, make-ahead friendly, and always a hit.
Equipment
- - Mandolin or sharp knife
- - 9x13” baking dish
- - Medium saucepan
- Whisk
- - Aluminum foil
Ingredients
- - 2½ lbs russet or Yukon gold potatoes sliced thin
- - 3 tbsp butter
- - ½ onion chopped
- - 3 garlic cloves minced
- - 3 tbsp all-purpose flour
- - 2½ cups heavy cream
- - 1 tsp fresh thyme
- - ½ tsp salt
- - ¼ tsp black pepper
- - ¼ tsp cayenne optional
- - 3 cups shredded cheddar cheese
- - Optional: chives or parsley for garnish
Instructions
- Preheat oven to 375°F. Grease a 9x13" dish.
- Slice potatoes ⅛–¼ inch thick.
- In a saucepan, melt butter, sauté onion 3 minutes.
- Add garlic and thyme; cook 1 minute. Stir in flour.
- Slowly add cream, whisking until thickened.
- Stir in salt, pepper, and 2 cups of cheddar. Remove from heat.
- Layer half the potatoes, pour half the sauce, and sprinkle with cheese.
- Repeat with remaining potatoes, sauce, and cheese.
- Cover with foil and bake 40 minutes.
- Uncover and bake 20–25 more minutes until golden and tender.
- Rest 10 minutes, garnish with chives, serve warm.
Notes
- Use freshly shredded cheese for best melt
- Leave skins on for a rustic touch
- Add chopped ham or bacon for a hearty main
- Leave skins on for a rustic touch
- Add chopped ham or bacon for a hearty main