Ingredients: |
Ingredients: 3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
2 large garlic clothes, minced
1/4 cup all purpose flour
1 cup chicken stock
2 cups milk
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoons thyme
4 pounds Yukon Gold potatoes, sliced into 1/8 inch rounds
2 cups freshly grated sharp cheddar cheese, divided
1/2 cup freshly grated Parmesan cheese, plus extra per serving
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Directions: |
Directions: Preheat oven to 400°F. Grease a 9 x 13“ baking dish with cooking spray, set aside. Melt butter in a large sauté pan over medium high heat. Add onion and sauté for 4 to 5 minutes until soft and translucent. Add garlic and sauté for an additional 1 to 2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and Thyme, and whisk until combined. Continue cooking for an additional 1 to 2 minutes until the sauce just barely begins to simmer around the edges of the pan (Avoid letting it come to a boil) and thickens. Then remove from heat and set aside. Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then sprinkle evenly with one cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese. Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then 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, and sprinkle with extra Parmesan. Serve warm |
This recipe for Scalloped potatoes is from