Cheesy Scalloped Potatoes

Ingredients

• 3 lb Yukon Gold potatoes (thinly sliced)
• 4 tbsp butter
• 3 garlic (minced)
• 0.25 cup all-purpose flour
• 2 cup heavy cream
• 1 cup whole milk
• 1 tbsp fresh thyme (chopped)
• 2 cup Gruyère cheese (shredded)
• 2 cup sharp white cheddar cheese (shredded)
• salt and pepper (to taste)

Steps

1. 1

   Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. 2

   In a large saucepan or skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.

3. 3

   Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually pour in the heavy cream and milk, whisking constantly to prevent lumps. Simmer until the sauce thickens slightly.

4. 4

   Stir in the fresh thyme and half of the shredded Gruyère and cheddar cheeses. Season with salt and pepper to taste. Remove from heat.

5. 5

   Arrange a layer of thinly sliced potatoes in the prepared baking dish. Pour some of the cheese sauce over the potatoes. Repeat the layers until all potatoes and sauce are used, finishing with a layer of sauce.

6. 6

   Sprinkle the remaining cheese over the top of the dish.

7. 7

   Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.

8. 8

   Let the dish rest for 10 minutes before serving to allow the sauce to set.

Notes

Ensure potatoes are sliced very thinly, ideally using a mandoline, for even cooking. If the top browns too quickly, tent loosely with foil.

Nutrition per serving

• side dish
• vegetarian
• baked
• holiday
• comfort food
• thanksgiving