Cheesy Scalloped Potatoes with Thyme Recipe
This classic Scalloped Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a creamy, cheesy sauce made with sautéed onions, garlic, sharp cheddar, and Parmesan cheeses. The dish is seasoned with fresh thyme and baked until bubbly and golden, making it a comforting and crowd-pleasing side perfect for family dinners or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potatoes
- 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
Sauce
- 3 tablespoons butter
- 1 small white or yellow onion, peeled and thinly sliced
- 4 large garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup chicken stock or vegetable stock
- 2 cups whole milk (or half and half)
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves, divided
Cheese
- 2 cups freshly-grated sharp cheddar cheese, divided (feel free to add more cheese if preferred)
- 1/2 cup freshly-grated Parmesan cheese (plus extra for serving)
Instructions
- Prep oven and baking dish: Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside to prepare for assembling the dish.
- Sauté the onion and garlic: Melt butter in a large sauté pan over medium-high heat. Add the sliced onion and sauté for 4-5 minutes until soft and translucent. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until evenly combined and cook for 1 more minute to form a roux.
- Simmer the sauce: Gradually pour in the stock while whisking continuously to avoid lumps. Add the milk, salt, pepper, and 1 teaspoon of fresh thyme, continuing to whisk until smooth. Cook for 1-2 minutes until the sauce just begins to simmer around the edges and thickens slightly. Avoid boiling. Remove from heat and set aside.
- Layer the potatoes: Spread half of the sliced potatoes in an even layer on the bottom of the greased baking dish. Pour half of the cream sauce over the potatoes, straining out the onions if desired and adding them evenly. Sprinkle evenly with 1 cup of shredded cheddar cheese and all of the Parmesan cheese. Repeat with the remaining potatoes, cream sauce, and the last 1 cup of cheddar cheese.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes until the sauce is bubbly around the edges. Remove the foil and continue baking uncovered for an additional 25-30 minutes or until the potatoes are tender and cooked through.
- Cool: Remove the dish from the oven and let it cool on a rack. Sprinkle the top with the remaining teaspoon of thyme and extra Parmesan cheese for garnish.
- Serve: Serve the scalloped potatoes warm as a rich and creamy side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and buttery flavor which hold up well during baking.
- For a richer sauce, substitute half and half for milk.
- Feel free to increase the cheese quantity for an extra cheesy dish.
- Make sure to slice the potatoes uniformly thin (about 1/8 inch) for even cooking.
- If you prefer, use vegetable stock to keep the dish vegetarian.
- This dish can be prepared a day ahead; refrigerate before baking and add an extra 10 minutes to cooking time when baking from cold.
