Cheesy Scalloped Potatoes are the ultimate comfort food, perfect for holiday dinners or even brunch.
This dish is saucy, cheesy, and absolutely delicious!
The potatoes are baked to perfection with a creamy garlic and cheese sauce, and they pair wonderfully with any meal.
Get ready to wow your guests with this festive, carby delight!
Ingredients
- 3 pounds russet potatoes, peeled
- 4 tablespoons salted butter, cut into pieces
- 2 garlic cloves, minced
- ¼ cup flour
- 1 cup chicken or vegetable stock
- 1 teaspoon minced fresh thyme, plus more for serving (optional)
- 2 ½ teaspoons sea salt
- 1 teaspoon freshly cracked black pepper, plus more for serving
- ½ teaspoon ground nutmeg
- 2 cups whole milk
- 2 cups grated sharp cheddar cheese
Instructions
Step 1: Preheat the oven to 400°F with a rack in the center position. Grease a 9×13 casserole dish with butter or cooking spray.
Slice the potatoes ⅛-inch thick using a mandolin and place them in cold water.
Step 2: In a large skillet, melt the butter over medium heat. Add garlic and cook until fragrant. Stir in the flour and cook for 1-2 minutes.
Step 3: Slowly add the chicken stock, thyme, salt, pepper, and nutmeg, stirring continuously.
Cook until the mixture thickens, about 3 minutes.
Step 4: Gradually add the milk while whisking until the sauce thickens, about 5 minutes.
Remove from heat and stir in 1 cup of cheddar cheese until smooth.
Step 5: Layer ⅓ of the potatoes in the baking dish. Sprinkle with ½ teaspoon of salt, then pour ⅓ of the sauce over the top.
Repeat with remaining potatoes, sauce, and cheese.
Step 6: Top with the remaining cheese and cover the dish.
Bake for 35 minutes, then uncover and bake for another 40 minutes until bubbly and golden brown.
Let it rest for 15 minutes before serving. Garnish with thyme and cracked pepper.
Frequently Asked Questions (FAQs)
1. Can I make this dish ahead of time?
Yes! You can prepare the dish and cook it covered for 60 minutes. Let it cool completely, then refrigerate it.
When ready to serve, reheat in the oven at 400°F for about 45 minutes.
2. Can I use a different type of potato?
Yes, Yukon Gold potatoes work well too, providing a creamier texture compared to russets.
3. How do I prevent the sauce from being too runny?
Make sure to cook the flour and butter mixture until thickened before adding the liquid.
This ensures the sauce has a nice consistency.
4. Can I add other cheeses?
Absolutely! Try adding Gruyère or Parmesan for a more complex flavor.
5. Can I substitute the chicken stock?
Yes, vegetable stock works perfectly for a vegetarian version of this dish.
Cheesy Scalloped Potatoes
Ingredients
- 3 lbs russet potatoes peeled
- 4 tbsp salted butter cut into pieces
- 2 cloves garlic minced
- ¼ cup flour
- 2 ½ tsp sea salt
- 1 cup chicken or vegetable stock
- 1 tsp minced fresh thyme plus more for serving (optional)
- 1 tsp freshly cracked black pepper plus more for serving
- ½ tsp ground nutmeg
- 2 cups whole milk
- 2 cups grated sharp cheddar cheese
Instructions
- Preheat the oven to 400°F with a rack in the center position. Grease a 9×13 casserole dish with butter or cooking spray.
- Slice the potatoes ⅛-inch thick using a mandolin and place them in cold water.
- In a large skillet, melt the butter over medium heat. Add garlic and cook until fragrant. Stir in the flour and cook for 1-2 minutes.
- Slowly add the chicken stock, thyme, salt, pepper, and nutmeg, stirring continuously. Cook until the mixture thickens, about 3 minutes.
- Gradually add the milk while whisking until the sauce thickens, about 5 minutes.
- Remove from heat and stir in 1 cup of cheddar cheese until smooth.
- Layer ⅓ of the potatoes in the baking dish. Sprinkle with ½ teaspoon of salt, then pour ⅓ of the sauce over the top.
- Repeat with remaining potatoes, sauce, and cheese. Top with the remaining cheese and cover the dish.
- Bake for 35 minutes, then uncover and bake for another 40 minutes until bubbly and golden brown.
- Let it rest for 15 minutes before serving. Garnish with thyme and cracked pepper.
