Scalloped Potatoes
Ingredients
The Potatoes
-
2
pounds
Russet potatoes (peeled and thinly sliced)
The Sauce
-
4
tbsp
unsalted butter
-
1
small
onion (finely chopped)
-
3
cloves
garlic (minced)
-
¼
cup
flour
-
2
cups
whole milk
-
1
cup
heavy cream
-
1 ½
cups
shredded cheddar cheese
-
½
cup
grated Parmesan cheese
-
1
tsp
dried thyme
-
1
tsp
sea salt
-
½
tsp
black pepper
-
to taste
chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Melt the butter in a skillet over medium heat, then sauté the onion and garlic until translucent.
- Sprinkle flour over the mixture, stir, and cook for about 1 minute until lightly golden.
- Gradually whisk in the milk and heavy cream, cooking until the mixture thickens.
- Reduce heat to low and add cheddar cheese, Parmesan cheese, thyme, salt, and pepper, stirring until smooth.
- Layer sliced potatoes in the baking dish, pour cheese sauce over each layer, and repeat until all ingredients are used.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes until golden brown and tender.
- Let cool for a few minutes and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
550
Total fat
37g
Total carbohydrates
40g
Total protein
17g
Sodium
770mg
Cholesterol
110mg
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