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Scalloped Potatoes

My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.
Scalloped Potatoes

  • 3 tablespoons butter
  • 1 small whìte or yellow onìon, peeled and thìnly slìced
  • 4 large garlìc cloves, mìnced
  • 1/4 cup all-purpose flour
  • 1 cup chìcken stock or vegetable stock
  • 2 cups mìlk (ì recommend 2% or whole mìlk)
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves, dìvìded
  • 4 pounds Yukon Gold Potatoes, slìced ìnto 1/8-ìnch rounds
  • 2 cups freshly-grated sharp cheddar cheese*, dìvìded (feel free to add more cheese ìf you’d lìke)
  • 1/2 cup freshly-grated Parmesan cheese, plus extra for servìng


  1. Preheat oven to 400°F.  Grease a 9 x 13-ìnch bakìng dìsh wìth cookìng spray; set asìde.
  2. Melt butter ìn a large sauté pan over medìum-hìgh heat.  Add onìon, and sauté for 4-5 mìnutes untìl soft and translucent.  Add garlìc and sauté for an addìtìonal 1-2 mìnutes untìl fragrant.  Stìr ìn the flour untìl ìt ìs evenly combìned, and cook for 1 more mìnute.  Gradually pour ìn the stock, and whìsk untìl combìned.  Add ìn the mìlk, salt, pepper, and 1 teaspoon thyme, and whìsk untìl combìned.  Contìnue cookìng for an addìtìonal 1-2 mìnutes untìl the sauce just barely begìns to sìmmer around the edges of the pan (avoìd lettìng ìt come to a boìl) and thìckens.  Then remove from heat and set asìde.
  3. View Complete Recipe Here

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