Cheesy Scalloped Potatoes
Ingredients
The potatoes
-
3
lbs
Yukon gold potatoes
The sauce
-
1½
cups
2% milk
-
2
tablespoons
unsalted butter
-
2
tablespoons
flour
-
3
cloves
fresh garlic
-
1
tablespoon
fresh thyme
-
1½
cups
shredded aged white cheddar cheese
-
½
cup
grated parmesan cheese
-
pinch
nutmeg
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400°F and spray a 13x9 inch baking dish with cooking spray.
- Melt butter in a small saucepan, add minced garlic and sauté for 30 seconds, then add flour.
- Stir in milk, nutmeg, and thyme, and bring the mixture to a boil until thickened, then remove from heat and add ½ cup of cheddar cheese, whisking until smooth.
- Layer half of the sliced potatoes in the baking dish and season with salt and pepper.
- Cover with half of the cream mixture, half of the cheddar cheese, and half of the parmesan cheese.
- Add the remaining potatoes, season again, and pour the remaining cream mixture over the top.
- Finish with the rest of the cheddar and parmesan cheeses.
- Bake uncovered for 40 minutes or until the potatoes are tender and the top is slightly browned.
Nutrition Facts (estimated)
Servings
14
Calories
127
Total fat
4g
Total carbohydrates
18g
Total protein
6g
Sodium
115mg
Cholesterol
15mg
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