Scalloped Potatoes
These Scalloped Potatoes feature the tastiest sauce, ever! Layers of thinly cut potatoes, parmesan cheese and a deliciously creamy sauce make up this must have side dish.
When it comes to side dishes, anything potatoes goes! I am a huge fan of just about anything potato, but when it comes to my favorite, this Scalloped Potatoes recipe is at the top of the list. Make them for your next dinner party, holiday get together or weeknight dinner.
Chili Cheese Tator Tot Casserole
Scalloped Potatoes is a dish that is made up of thinly sliced potatoes that are layered with cheese and a creamy sauce made of chicken stock and milk.
Full recipe is in the recipe card below.
STEP 1 Sauté onions until translucent. Add in the minced garlic and sauté for 30 seconds.
STEP 2 Whisk in the flour to make the roux, cook for 1 minute.
STEP 3 Slowly whisk in the milk. Whisk until the roux is fully incorporated, then whisk in the chicken stock. Continue cooking over medium-low heat until the sauce has thickened. Season with salt and pepper to taste. Set aside.
STEP 4 Layer half of the sliced potatoes in the prepared baking dish. Sprinkle with 1/3 cup of cheese and some of the fresh thyme. Pour half of the sauce over the potatoes in an even layer.
STEP 5 Repeat the layering again. Now sprinkle the top layer of sauce with the remaining cheese. Cover with foil. Reserve the some of the fresh thyme for garnishing.
STEP 6 Bake for 30 minutes, or until bubbly. Remove the foil and bake for another 30 minutes. Turn the oven to broil for 2 minutes to brown cheese if desired. Garnish with thyme. Enjoy!
Scalloped Potatoes go well with many different vegetables and meats like roasted chicken, pork tenderloin or even a grilled steak. Sautéed green beans, roasted cauliflower and broccoli are great sides to pair with this delicious dish.
Scalloped Potatoes are done when the potatoes are soft enough to easily pierce with a fork.
These Scalloped Potatoes feature the tastiest sauce, ever! Layers of thinly cut potatoes, parmesan cheese and a deliciously creamy sauce make up this must have side dish.
- 1 Tablespoon olive oil (or any neutral tasting oil)
- 1 Tablespoon butter (unsalted)
- 1/2 Medium onion (small diced)
- 2 Cloves garlic (minced)
- 2 tbsp flour
- 1 Cup milk
- 1/2 Cup chicken stock
- As Needed Salt and Pepper
- 1 1/2 lb red or gold potatoes (thinly sliced)
- 1 Cup parmesan cheese (shredded)
- As Needed fresh thyme
Preheat an oven to 350° F and lightly grease an 8x8 baking dish.
In a medium saucepan over medium heat add in the olive oil. Once hot add in the butter and onions. Sauté for 5 minutes, or until translucent. Now add in the minced garlic and sauté for 30 seconds.
Whisk in the flour to make the roux, cook for 1 minute.
Slowly whisk in the milk. Whisk until the roux is fully incorporated, then whisk in the chicken stock. Continue cooking over medium-low heat until the sauce has thickened. Season with salt and pepper to taste. Set aside.
Layer half of the sliced potatoes in the prepared baking dish. Sprinkle with 1/3 cup of cheese and some of the fresh thyme. Pour half of the sauce over the potatoes in an even layer.
Repeat the layering again. Now sprinkle the top layer of sauce with the remaining cheese. Cover with foil. Reserve the some of the fresh thyme for garnishing.
Bake for 30 minutes, or until bubbly. Remove the foil and bake for another 30 minutes. Turn the oven to broil for 2 minutes to brown cheese if desired. Garnish with thyme. Enjoy!
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