Ingredients: |
Ingredients: 3 tablespoons butter
1 small onion, thinly sliced
4 large garlic cloves, minced
1/4 cup flour
1 cup chicken stock
2 cups 2% or whole milk
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons fresh thyme leaves, divided
4 pounds gold potatoes, sliced into 1/8" rounds
2 cups grated sharp cheddar cheese
1/2 cup grated parmesan cheese
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Directions: |
Directions:Grease a 9 x 13" baking pan. Set aside.
Melt butter in a large saucepan over medium high heat. Add onion, and saute for 4 to 5 minutes, until soft and translucent. Add garlic, and saute an additional 1 to 2 minutes, until fragrant. Stir in the flour until it is evenly combined, and cook 1 more minute. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme. Whisk until combined. Continue cooking an extra 1 to 2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Remove from heat, and set aside.
Spread 1/2 of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with 1/2 of the cream sauce. Sprinkle evenly with 1 cup of the shredded cheddar cheese and all of the parmesan cheese. Top evenly with the remaining potatoes, the other half of the cream, and the remaining 1 cup cheddar cheese.
Cover the pan, and bake at 400º for 30 minutes. The sauce should be nice and bubbly around the edges. Remove the foil, and bake uncovered for 25 to 30 minutes, or until the potatoes are cooked through.
Transfer the pan to a cooling rack. Sprinkle with the remaining thyme and extra parmesan. |
This recipe for SCALLOPED POTATOES is from