Cheesy Scalloped Potatoes
User Reviews
5
Cheesy Scalloped Potatoes
Description
This recipe uses sliced Yukon Gold potatoes layered in a butter-greased baking dish with a sauce made by cooking shallots and garlic in butter, then stirring in flour before slowly adding milk and thyme. The sauce is seasoned with salt and black pepper and partially thickened before layering with the potatoes and cheeses.
Parmesan and Gouda provide a mix of sharpness and creaminess that melts between the potato layers. Covered baking softens the potatoes while preventing browning, and finishing under the broiler crisps the top for texture contrast. The final dish offers tender potato slices enveloped in creamy, cheesy sauce with an herby note.
Storing leftovers covered or in an airtight container in the refrigerator preserves freshness for 3-5 days.
Ingredients
- 3 tablespoons butter plus more for the pan
- 2 shallot minced, large
- 4 garlic minced, cloves
- ¼ cup all-purpose flour
- 2 ½ cups milk 2%
- 1 tablespoon thyme plus more for garnish, fresh
- 2 teaspoons salt
- black pepper as needed, freshly ground
- 3 pounds potato sliced into ⅛” slices, Yukon gold variety
- ½ cup Parmesan Cheese freshly grated, plus more for serving
- 2 ½ cups gouda cheese freshly grated
Instructions
- Preheat the oven to 400°F. Prepare a 9x13 inch baking dish with butter and set aside.
- In a medium pot, melt the butter on medium heat. Add the shallots and garlic and cook until translucent and fragrant, about 3-5 minutes. Add the flour and stir with a wooden spoon until combined, about 2 minutes.
- Add the milk and thyme to the pot, stir to combine, and bring to a simmer over medium-low heat, being careful not to burn the milk, about 5-7 minutes. Season with salt and pepper. Set aside.
- Layer half of the sliced potatoes in the baking dish and top with ½ of the milk mixture. Top with all the parmesan cheese and ½ cup of the gouda cheese.
- Add the remaining potato slices, and top with the rest of the milk mixture and the rest of the gouda cheese.
- Cover tightly with foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 20 minutes, or until the potatoes are soft and cooked through. Switch oven to a high broil to crisp the potatoes for about 5 more minutes.
- Let cool for 10-15 minutes to set, and serve warm, garnished with fresh thyme.
Notes
- Store leftovers covered or in an airtight container in the fridge to keep for 3-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 1657mg | 69% |
| Potassium | 932mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 717IU | 14% |
| Vitamin C | 36mg | 40% |
| Calcium | 709mg | 71% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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