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