Description
Thin-sliced potatoes layered with a silky thyme-cheddar cream sauce, baked until tender, bubbling, and golden at the edges.
Ingredients
Scale
- Thinly sliced potatoes (Yukon Gold or Russet) 8 cups
- Diced onion 1/2 cup
- Minced garlic 1 tsp
- Butter 4 tbsp
- Flour 6 tbsp
- Milk 2 cups
- Chicken broth 1 cup
- Shredded cheddar cheese 1 cup
- Dried thyme 1/2 tsp
- Fresh thyme, chopped 1/2 tbsp (plus more to garnish)
- Salt & black pepper, to taste
Instructions
- Heat oven to 375°F (190°C). Grease a 9×13-inch dish. Rinse potato slices and pat dry.
- In a saucepan over medium heat, melt butter. Sauté onion 3–4 minutes; add garlic 30 seconds. Stir in flour; cook 1 minute.
- Whisk in milk and broth until smooth; simmer 3–4 minutes to thicken. Off heat, stir in cheddar, dried thyme, fresh thyme, salt, and pepper.
- Spread a thin layer of sauce in the dish. Add half the potatoes, half the sauce; repeat with remaining potatoes and sauce.
- Cover with foil; bake 35–40 minutes. Uncover and bake 15–20 minutes more until bubbly and potatoes are tender with golden spots.
- Rest 10 minutes. Sprinkle fresh thyme and serve.
Notes
- Slice evenly for uniform tenderness; a mandoline makes quick work.
- Use freshly shredded cheese for the smoothest melt; pre-shredded can turn grainy.
- Make-ahead: bake, cool, cover, and refrigerate up to 24 hours; reheat covered at 325°F, uncover to re-crisp.
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 280Kcal
- Sodium: ~430 mg
- Fat: 12g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
Keywords: Scalloped Potatoes