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Cheesy Scalloped Potatoes

Saucy, cheesy, and absolutely delicious!
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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.