Description
These creamy, cheesy scalloped potatoes are the ultimate comfort food side dish. Layered with tender slices of Yukon Gold or Russet potatoes and a velvety cheddar cheese sauce, this dish is perfect for holidays, special dinners, or cozy evenings at home.
Ingredients
Scale
2 1/2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup heavy cream
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese, divided
1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish.
- Peel and slice potatoes into 1/8-inch thick rounds. Rinse and pat dry.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in milk and cream. Stir until sauce thickens, about 4-5 minutes.
- Add minced garlic, salt, and pepper. Stir in 1 cup of cheddar cheese until smooth.
- Layer half of the potatoes in the baking dish. Pour half the sauce over them.
- Repeat with remaining potatoes and sauce. Sprinkle the top with the remaining 1 cup of cheddar.
- Cover with foil and bake for 30 minutes. Remove foil and bake an additional 25-30 minutes until golden and bubbly.
- Let rest 10 minutes before serving. Garnish with fresh thyme if desired.