Best Scalloped Potatoes recipe
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 cups shredded sharp cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Prepare Potatoes:
- Peel the potatoes and thinly slice them into rounds using a sharp knife or a mandoline.
- Make Roux:
- In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the flour to create a roux. Cook for 2-3 minutes, stirring constantly.
- Add Warm Milk:
- Gradually whisk in the warmed milk, ensuring there are no lumps. Continue to whisk until the mixture thickens.
- Season Sauce:
- Add dried thyme, salt, and black pepper to the sauce. Adjust seasoning to taste.
- Layer Potatoes and Cheese:
- In a greased baking dish, layer half of the sliced potatoes. Pour half of the sauce over the potatoes and sprinkle half of the shredded cheddar cheese on top. Repeat the layering with the remaining potatoes, sauce, and cheese.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender, and the top is golden brown.
- Garnish and Serve:
- Remove from the oven, let it rest for a few minutes, and garnish with chopped fresh parsley before serving.
Time and Intensity:
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 5 minutes
- Total Time: Approximately 1 hour 25 minutes
- Intensity: Moderate
Note: These Best Scalloped Potatoes are creamy, cheesy, and flavorful. The key is the rich and velvety sauce made with a roux and warm milk. Layering the potatoes with cheese creates a decadent side dish that’s perfect for holidays or special occasions. Make sure to let the scalloped potatoes rest a bit after baking to allow the flavors to meld before serving.
