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Cheesy Scalloped Potatoes with Thyme
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Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Baking dish
  • saucepan
  • whisk

Ingredients
  

  • 4 medium Yukon gold potatoes, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 1/2 cups shredded cheddar cheese
  • 2 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a medium baking dish.
  • In a saucepan over medium heat, melt the butter. Stir in the flour and cook for one minute to form a roux.
  • Gradually whisk in the milk until the mixture thickens. Add the minced garlic, thyme, salt, and pepper, then stir in 1 cup of the cheddar cheese until melted.
  • Arrange half the potato slices in the baking dish. Pour half the cheese sauce over them. Repeat with the remaining potatoes and sauce.
  • Sprinkle the remaining 1/2 cup cheddar cheese on top. Cover with foil and bake for 30 minutes.
  • Remove the foil and bake for another 20 minutes until the potatoes are tender and the top is golden.

Notes

Assemble the dish up to a day ahead, cover it tightly, and refrigerate before baking. If the sauce thickens too much after chilling, add a splash of milk before the final bake to loosen it. Leftovers reheat best in a 350-degree oven to restore the creamy texture without drying out the potatoes.
Course: Side Dish
Cuisine: American
Equipment: Baking dish, saucepan, whisk