Scalloped Potatoes

5 from 1 rating

from kristineskitchenblog.com

These homemade Scalloped Potatoes are simple to make and so creamy and comforting. They're cheesy and garlicky, with the best crispy golden brown edges. Serve them at Thanksgiving, Christmas or Easter, or enjoy them with Sunday dinner.

Prep Time20

Cook Time1 30

Total Time1 50

Servings: servings

Calories: 355kcal

Ingredients

¼ cup unsalted butter
5 cloves garlic minced
¼ cup all-purpose flour
2 cups whole milk
1 cup low sodium vegetable broth or chicken broth
1 teaspoon salt or to taste
½ teaspoon pepper or to taste
1 ½ cups shredded sharp cheddar cheese* 6 ounces
½ cup grated Parmesan cheese
3 pounds Yukon gold potatoes or peeled Russet potatoes, sliced ⅛-inch thick
¾ cup thinly sliced sweet yellow onion
chopped fresh thyme optional, for serving

Instructions

Preheat oven to 375° F. Grease a 9x13-inch baking dish with cooking spray.
In a medium saucepan, melt the butter over medium heat. Add the garlic and flour and cook, stirring, for 30 seconds.
Whisk in the milk, broth, salt and pepper and heat, stirring occasionally, until the mixture just barely comes to a simmer. Then remove the pan from the heat and stir in the shredded cheddar and grated Parmesan cheese.
Lay half of the sliced potatoes in an even layer in the baking dish, so that the slices overlap (it doesn't have to be perfect). Lay all of the sliced onions evenly over the top of the potatoes. Pour half of the cheese sauce evenly over. Then layer the remaining potatoes and pour the remaining cheese sauce evenly over the top.
Cover the dish with foil and bake for 45 minutes. Then uncover and bake for 35-45 minutes more, until potatoes are tender and the casserole is golden brown on top. Let casserole rest for 5 minutes. Then sprinkle on fresh thyme or rosemary, if desired, and serve.

Video

Notes

It is best to use a block of cheddar cheese and shred it using a box grater. Pre-shredded cheese from the grocery store will not melt smoothly.
To make these scalloped potatoes ahead, bake as directed in the recipe, then let them cool. Refrigerate in the baking dish (covered tightly) for up to 2 days. When you want to serve the potatoes, reheat, (cover the dish with foil) in a 350° F oven until hot, 30-45 minutes. Alternatively, you can assemble the potatoes up to one day ahead of time, cover and refrigerate (before baking), then bake as directed in the recipe on the day of.

Nutrition

Nutrition information is only an estimate.