Scalloped Potatoes
Published: Friday, April 11, 2025
3 Tbsp. butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
¼ c. all-purpose flour
1 c. chicken stock or vegetable stock
2 c. whole milk (or half and half)
1½ tsp. salt
½ tsp. black pepper
2 tsp. fresh thyme leaves, divided
4 lbs. Yukon Gold Potatoes, sliced 1/8" thick
2 c. freshly-grated sharp Cheddar cheese, divided (feel free to add more cheese if you'd like)
½ c. freshly-grated Parmesan cheese, plus extra for serving
Heat oven to 400°. Grease a 9x13 baking dish with cooking spray, and set aside. Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.
Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens—do not boil. Remove from heat and set aside.
Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Sprinkle evenly with 1 cup of the shredded Cheddar and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining Cheddar cheese.
Cover with aluminum foil and bake 30 minutes. The sauce should be nice and bubbly around the edges. Remove foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan. —10 to 12 servings.
Return to Top of Page