Scalloped Potatoes
Total Time
1 hr 30 mins
Prep Time
20 mins
Cook Time
1 hr 10 mins
Rating
4.9 out of 5 stars
(49)
Ingredients
12 servings
- 3 tablespoons unsalted butter, plus more for 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
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Preparation
Step 1
Preheat the oven to 400°F and grease a 9x13-inch baking dish.
Step 2
In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk followed by the vegetable broth, whisking continuously. Add the garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat.
Step 3
Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the onion, then half the sauce and 1 cup of the cheese. Repeat the layers with the remaining potatoes, onion, sauce, and ½ cup cheese.
Step 4
Cover and bake for 30 minutes, then uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese on top is browned. Let stand at room temperature for 20 minutes before serving.
Step 5
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Chef's notes
I know some readers will point out that because this dish includes cheese, it’s technically potatoes au gratin. Traditional scalloped potatoes are baked in a milk or cream sauce without cheese.
However, the dish I grew up calling “scalloped potatoes” always contained cheese, so I chose to include it in this recipe. You can call these au gratin potatoes, potatoes au gratin, or cheesy scalloped potatoes if you prefer. They’re delicious any way you cut it!
As delicious as this recipe is freshly made, I secretly think it’s better leftover! When I prepare it for holidays and gatherings, I often make it ahead.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in a 350°F oven or the microwave.
