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Cheesy Scalloped Potatoes with Garlic and Thyme Recipe

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4.1 from 11 reviews

This classic Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a creamy garlic and thyme-infused cheese sauce. Layered with onions and sharp cheddar cheese, this comforting side dish is perfect for holiday dinners or family gatherings. The sauce is made from scratch using butter, flour, milk, and vegetable broth, resulting in a rich and flavorful casserole with a golden browned top.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

For the Sauce

  • 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

For the Casserole

  • 3 pounds Yukon Gold potatoes, sliced ⅛-inch thick
  • ½ medium yellow onion, thinly sliced
  • 1½ cups grated cheddar cheese

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 400°F (204°C). Generously grease a 9x13-inch baking dish with butter to prevent sticking and ensure easy serving.
  2. Make the Sauce: In a medium skillet, melt 3 tablespoons of unsalted butter over medium heat. Add ¼ cup all-purpose flour and whisk continuously for 1 minute to cook the flour and create a roux. Gradually pour in 2 cups whole milk and 1 cup vegetable broth while whisking to avoid lumps. Stir in 4 grated garlic cloves, 1 tablespoon chopped fresh thyme, 2 teaspoons sea salt, and ½ teaspoon freshly ground black pepper. Cook the sauce, whisking often, for 2 to 3 minutes until it thickens and coats the back of a spoon, then remove from heat.
  3. Layer the Casserole: Arrange half of the ⅛-inch thick sliced Yukon Gold potatoes evenly at the bottom of the prepared baking dish. Spread half of the thinly sliced yellow onion over the potatoes. Pour half of the prepared sauce evenly on top, then sprinkle 1 cup of grated cheddar cheese. Repeat the layering process using the remaining potatoes, onions, sauce, and finish with ½ cup grated cheddar cheese on top.
  4. Bake Covered: Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes to allow the potatoes to cook through and the flavors to meld.
  5. Bake Uncovered: Remove the foil cover and continue baking for an additional 35 to 40 minutes. This step will brown the cheese topping and further soften the potatoes. The casserole is done when the potatoes are tender when pierced with a fork and the cheese on top has turned golden brown.
  6. Rest and Serve: Remove the dish from the oven and let it stand at room temperature for 20 minutes before serving. This resting time helps the casserole set for easier slicing and enhances the flavors.

Notes

  • Use Yukon Gold potatoes for their creamy texture and ability to hold shape when baked.
  • Make sure to slice the potatoes evenly at about ⅛-inch thickness for uniform cooking.
  • Fresh thyme adds a subtle herbal note, but dried thyme can be used in a pinch; reduce quantity to 1 teaspoon if dried.
  • For a richer flavor, you can substitute half the cheddar with Gruyère or Parmesan cheese.
  • If you prefer a thicker sauce, simmer it a bit longer before layering.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven until warmed through.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/cheesy-scalloped-potatoes-with-garlic-and-thyme-recipe/