Best Scalloped Potatoes

Wash and scrub potatoes. Slice to about ⅛ thick on a mandoline if you have one. A mandoline helps with keeping the potato thickness even, but this can be done with a sharp knife.
Preheat oven to 400℉ and butter or lightly spray a 9 X13 baking dish, set aside.
Melt butter in a large saute pan over medium heat. Add the garlic and saute for 1 minute.
OPTIONAL: Sauté the onion, garlic and flour. Melt butter in a large saute pan over medium-high heat. If you would like to soften the onions, you can add them to the saucepan with the melted butter before you add the flour and saute for 5-6 minutes until translucent and fragrant. Sauteing them gives them a nutty flavor and softens the bite. Add the garlic and saute for another 1-2 minutes.
3 tablespoons butter, 4 cloves of garlic
Stir in the flour until it is evenly combined and cook for another 1-2 minutes
1/4 cup all-purpose flour
Gradually pour in the broth and whisk until combined. Slowly whisk in the cream and milk. Then add the salt, black pepper, paprika, and thyme leaves and whisk until combined. Whisk often for about 2-4 minutes or until the sauce lightly coats the back of a spoon. You do not want this to come to a boil, just until it simmers around the edges of the pan and thickens. Remove from heat.
1 cup chicken stock or vegetable stock, 1 1/2 cups heavy cream, 1 cup whole milk, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, Pinch of paprika, Leaves from 3 thyme sprigs
Layer half of the potatoes at the bottom of the prepared baking dish. Top with half of the onion slices (if using raw). Sprinkle with extra salt and to taste. Then top with half the sauce and half of the cheese. Repeat the layers with the remaining potatoes, onion, sauce, and remaining cheese.
4 pounds Yukon gold potatoes, 1/2 of a medium yellow or sweet onion, 1 - 2 cups freshly grated cheddar cheese
Cover and bake for 40 minutes, then uncover and bake for 25 to 30 minutes, or until the potatoes are tender and the cheese on top is browned. (If you feel the top is getting too brown, you can recover with foil and continue baking.)
Let the casserole sit for 10-15 minutes before serving warm.
Garnish with extra fresh thyme leaves

Ingredients

Instructions

Notes

Nutrition