Scalloped Potatoes
Ingredients
The potatoes
-
3
pounds
Yukon Gold potatoes, sliced ⅛-inch thick
-
½
medium
yellow onion, thinly sliced
The sauce
-
3
tablespoons
unsalted butter
-
¼
cup
all-purpose flour
-
2
cups
whole milk
-
1
cup
vegetable broth
-
4
cloves
garlic, grated
-
1
tablespoon
fresh thyme leaves, chopped
-
2
teaspoons
sea salt
-
½
teaspoon
freshly ground black pepper
The cheese
-
1½
cups
grated cheddar cheese
Instructions
- Preheat the oven to 400°F and grease a 9x13-inch baking dish.
- Melt the butter in a skillet, add flour and whisk for 1 minute.
- Slowly add the milk and vegetable broth while whisking continuously.
- Add garlic, thyme, salt, and pepper; cook until the sauce lightly coats the back of a spoon.
- Layer half of the potatoes and onions in the baking dish, then top with half of the sauce and 1 cup of cheese.
- Repeat the layers with the remaining potatoes, onion, sauce, and ½ cup cheese.
- Cover and bake for 30 minutes, then uncover and bake for 35 to 40 minutes until tender and browned.
- Let stand at room temperature for 20 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
30mg
You might also like