Scalloped Potatoes

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My scalloped potatoes taste like a steakhouse side, with a golden top and crispy edges over thin potatoes in cheddar sauce. Assemble them the night before.

Prep Time1

Cook Time1 15

Rest Time10

Total Time2 25

Course: Side Dish

Cuisine: American

Servings: (3x3-inch squares)

Calories: 223kcal

Author: Jennifer Fishkind

Ingredients

8 cups potatoes (about 3 to 4 pounds) peeled and sliced really thin
4 tablespoons butter
½ cup onion diced
1 teaspoon garlic minced
6 tablespoons flour
1 cup chicken broth
2 cups milk
3 teaspoons salt divided
1½ teaspoons black pepper divided
½ teaspoon thyme
1 cup cheddar cheese grated
½ tablespoon fresh thyme divided, for the top and for garnish

Instructions

Spray a 9x13-inch casserole dish with non-stick spray. Preheat the oven to 350°F.
Wash, dry and peel the potatoes. Using a mandoline or sharp knife, slice the potatoes very thin (about ⅛ inch).
8 cups potatoes (about 3 to 4 pounds)
In a large saucepan over medium-low heat, melt the butter. Add the onion and garlic and cook until the onion and garlic are soft.
4 tablespoons butter, ½ cup onion, 1 teaspoon garlic
Add the flour and cook 2 minutes longer.
6 tablespoons flour
Reduce the heat to low and slowly pour in the chicken broth, whisking as you add it. Next, add the milk and continue whisking. Increase the heat to medium and stir constantly until the cream mixture comes to a boil and thickens. Season with 1 teaspoon of the salt and ½ teaspoon of the black pepper.
1 cup chicken broth, 2 cups milk, 1 teaspoons salt, 0.5 teaspoons black pepper
Remove the saucepan from the heat and stir in the ½ teaspoon of thyme and the cheddar cheese until it melts.
½ teaspoon thyme, 1 cup cheddar cheese
Place half of the potatoes in a layer in the bottom of the prepared pan. Season with 1 teaspoon of the salt and ½ teaspoon of the black pepper. Pour half of the cheese sauce over the top of the potatoes.
1 teaspoons salt, 0.5 teaspoons black pepper
Add the second layer of sliced potatoes. Season with the remaining 1 teaspoon of salt and ½ teaspoon of black pepper. Pour the remaining cheese sauce over the top. Sprinkle with some of the fresh thyme.
1 teaspoons salt, 0.5 teaspoons black pepper, ½ tablespoon fresh thyme
Cover the baking dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for another 30 minutes. Check the center of the pan with a fork. If the potatoes in the middle are not fork tender, bake 10 minutes longer and check again.
Remove from the oven and garnish with the rest of the fresh thyme. Let the dish sit for about 10 to 15 minutes before serving.

Notes

Tips:

The middle cooks last, so check it with a fork at the end of the uncovered bake. Depending on your oven and how thin your slices are, it may need 10 or more minutes longer to get the middle fork tender.
Slice the potatoes very thin and even. A mandoline makes this faster, and thicker slices take longer to soften.
I shred my own cheddar, because pre-shredded cheese has a coating that keeps it from melting smoothly into the sauce.
Yukon gold or russet potatoes both hold their shape in the cheese sauce.
To strip fresh thyme leaves, hold the stem by the top and run your fingers down toward the base.

Storage:

You can assemble it earlier in the day or the night before. Cover it tightly with foil, refrigerate up to 1 day, and expect a cold pan to need extra bake time. Keep leftovers covered in the fridge for 3 to 4 days and reheat until hot all the way through, adding a splash of milk if they look dry. You can freeze it for 2 to 3 months, though the sauce can separate a little as it thaws, so thaw it in the fridge overnight before reheating.

Nutrition