Description
A comforting and creamy scalloped potato dish with tender layers of Yukon Gold potatoes, savory onions, garlic, and melted cheddar cheese, perfect as a side for any meal.
Ingredients
Scale
- 3 tablespoons unsalted butter, plus more for greasing the pan
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup vegetable broth
- 4 garlic cloves, grated
- 1 tablespoon fresh thyme leaves, chopped
- 2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
- ½ medium yellow onion, thinly sliced
- 1½ cups grated cheddar cheese
Instructions
- Preheat oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- In a medium saucepan over medium heat, melt 3 tablespoons of butter. Stir in flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in milk and vegetable broth, cooking until the sauce thickens, about 5-7 minutes.
- Add grated garlic, chopped thyme, sea salt, and black pepper to the sauce and mix well.
- Layer half of the sliced potatoes in the prepared baking dish, then top with half of the sliced onions and half of the grated cheddar cheese.
- Pour half of the sauce over the first layer, then repeat with the remaining potatoes, onions, cheese, and sauce.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 20-25 minutes until the top is golden and potatoes are tender.
- Let stand for 5-10 minutes before serving.
Notes
- Use a mandoline slicer for even potato slices.
- For extra flavor, add a pinch of nutmeg to the sauce.
- Make ahead by assembling the dish and refrigerating overnight; bake when ready to serve.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: scalloped potatoes, cheesy potatoes, baked potato casserole, comfort food, vegetarian side dish