These scalloped potatoes are definitely the best I’ve ever had! They are a perfect side dish and great for serving at holiday dinners!
Scalloped Potatoes. I don’t like them. I’ve always *wanted* to like them, but every time I’ve made them in the past I’ve always been severely disappointed. I like cheese, I like potatoes. Why don’t I like scalloped potatoes? I’ve never liked the ones that came in a box with that gross artificial powdered seasoning mix. I’ve never liked the fresh homemade version either.
Turns out I just hadn’t found the right recipe. The first time I made these…OMG!! I could literally eat the whole pan.
So, why are these different? This recipe (compared to other ones that I’ve tried) starts with a creamy roux based béchamel sauce that onions, garlic, and fresh thyme are added to. Vermont white cheddar cheese is added in to make it rich, thick, and creamy. And wow, is it good!
Even if you don’t like scalloped potatoes. Do. Not. Hesitate. To. Make. These.
What’s Inside Scalloped Potatoes?
- Russet Potatoes
- Yellow Onion
- Garlic
- Vermont White Cheddar Cheese
- Milk
- Flour
- Butter
- Fresh Thyme
- Nutmeg
- Salt
- Pepper
The Sauce.
What is a Roux?
A roux is the base of a lot of sauces. All of the “mother sauces” use a roux. It’s equal parts flour and equal parts fat (in this case, butter).
The butter is melted and the flour is whisked in for 1 minute. That’s it. Very simple!
Bechamel
Otherwise known as “white sauce” to some, this is the base sauce that I use for this recipe. After the butter and flour are mixed, milk is whisked in and the sauce cooks until it is thickened. After it has finished thickened a little nutmeg is added. In this case onions, garlic, thyme, salt and pepper were also added for additional flavor.
How to make Scalloped Potatoes:
- Start out by preparing the potatoes. Using either a mandoline or a sharp knife, slice the potatoes into very thin slices, about 1 mm thick.
- Place in a large bowl.
- Sauté the onions until translucent (be sure not to cook until brown since they will continue to cook in the oven).
- Add in the garlic and sauté for 1 more minute. Set aside.
- Make the roux by melting the butter and whisking the flour in for 1 minute.
- Slowly pour milk into the roux and whisk continuously making sure there’s no lumps.
- Simmer for 1-3 minutes until the sauce has thickened and is able to coat a spoon.
- When the sauce is finished thickening, turn off the heat and stir in the onions, garlic, salt, pepper, and fresh thyme.
- Add in half of the cheese and stir until melted.
- Add the second half of the cheese into the large bowl the potatoes are in.
- Pour the sauce over the potatoes and cheese and mix until everything is evenly coated.
- Preheat the oven to 400 degrees F and grease a 9″x13″ baking dish.
- Arrange the potatoes into 3 rows pouring any additional sauce that was left in the bowl on top.
- Cover and bake for 30 minutes.
- Uncover and bake an additional 30 minutes or until the tops of the potatoes are brown and the sauce is bubbling.
- Let cool, serve, and enjoy!!
Equipment Used for Scalloped Potatoes:
The MOST AMAZING Scalloped Potatoes!!
These are seriously amazing!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour, 15 minutes
- Yield: 6–8 servings 1x
- Category: Sides
- Method: Bake
- Cuisine: American
Ingredients
- 4 lbs of Russet Potatoes
- 1 small Yellow Onion
- 3 cloves of Garlic
- 1.5–2 cups of Milk
- 50g of Butter (see note)
- 50g of Flour (see note)
- 1.5 tsp of Fresh Thyme
- 8 oz Vermont White Cheddar Cheese, shredded
- Pinch of Nutmeg
- 1/2 tsp of Salt
- 1/4 tsp of Pepper
Instructions
For the Sauce-
- Sauté the onions in a pan until they are just turning translucent. Be sure not to brown since they will continue to cook in the oven.
- Add the garlic in and sauté for 1 more minute.
- Set aside.
- Make the roux by melting the butter in a sauce pan on medium temperature.
- When butter has melted, whisk the flour in and whisk continuously for 1 minute.
- Slowly pour the milk in, while whisking, making sure there are no lumps.
- Simmer for 1-3 minutes, whisking frequently, until sauce is thick enough to coat a spoon.
- Turn the heat off.
- Stir in the onions and garlic, salt, pepper, and fresh thyme.
- Add half of the cheese to the sauce and stir until melted.
For the Potatoes-
- Using a mandoline or a sharp knife, slice the potatoes about 1 mm thick.
- Place the potatoes in a large bowl.
Assembly & Cook-
- Preheat oven to 400 degrees F.
- Place the remaining cheese in the large bowl with the potatoes.
- Pour the sauce over the potatoes and cheese and mix until potatoes are evenly coated.
- Place potatoes into 3 rows in a 9″x13″ baking dish.
- Pour any remaining sauce over the top of the potatoes
- Cover with foil.
- Bake for 30 minutes, uncover, bake for another 30 minutes or until the tops of the potatoes are brown and the sauce is bubbling.
- Let cool, serve, and enjoy!!
Notes
Why measure weight? Because for this the fat:flour ratio has to be EXACT. Weighing is a more precise way of measuring ingredients.
