Cheesy Scalloped Potatoes with Thyme
Equipment
- Baking dish
- Saucepan
- Mandoline slicer or sharp knife
Ingredients
- 4 large russet potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 2 tablespoons fresh thyme leaves
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a baking dish.
- Melt the butter in a saucepan over medium heat. Add the garlic and cook for one minute until fragrant.
- Whisk in the flour and cook for two minutes to form a roux. Slowly pour in the milk while whisking to avoid lumps.
- Add the salt, black pepper, and one tablespoon of thyme leaves to the sauce. Stir and simmer until the sauce thickens slightly.
- Layer half the sliced potatoes in the baking dish. Sprinkle one cup of cheddar cheese over them and pour half the sauce on top.
- Repeat with the remaining potatoes, cheese, and sauce. Sprinkle the rest of the thyme leaves over the top layer.
- Cover with foil and bake for 45 minutes. Remove the foil and bake 15 more minutes until the top turns golden and the potatoes are tender.
Notes
Assemble the dish the night before and refrigerate it, then add 10 minutes to the covered bake time. Use a mandoline for even potato slices so they cook at the same rate. Leftovers reheat well in a 350-degree oven with a splash of milk stirred in to loosen the sauce.
Course: Side Dish
Cuisine: American
Equipment: Baking dish, Saucepan, Mandoline slicer or sharp knife
Cuisine: American
Equipment: Baking dish, Saucepan, Mandoline slicer or sharp knife