How to make Scalloped Potatoes.
INGREDIENTS: Serves 6-8
- 4 pounds potatoes, sliced into 1/8-inch rounds
- 2 cups freshly-grated sharp cheddar cheese, divided
- 1/2 cup freshly-grated Parmesan cheese, plus extra for serving
- 1 small onion, peeled and thinly sliced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1 cup chicken stock or vegetable stock
- 2 cups milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves, divided
- Heat oven to 400°F.
- Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
- Melt butter in a large sauté pan over medium-high heat.
- Add onion, and sauté for 4-5 minutes until soft and translucent.
- Add garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the flour until it is evenly combined, and cook for 1 more minute.
- Gradually pour in the stock, and whisk until combined.
- Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.
- Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil).
- Then remove from heat and set aside.
- Spread half of the sliced potatoes in an even layer on the bottom of the pan.
- Top evenly with half of the cream sauce.
- Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.
- Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
- Cover the pan with aluminum foil and bake for 30 minutes.
- The sauce should be nice and bubbly around the edges.
- Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
- Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
- Serve and enjoy!
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