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Nico's Scalloped Potatoes
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Brief Description
Melt in your mouth Potatoes, Cheese, Butter - what's not to love?
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Main Ingredient
Potatoes
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Category: Side dishes
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: 1111Broadway
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Posted On: Nov 20, 2020
Number of Servings:
Ingredients:
- 3 tablespoons - Butter
- 1 whole - Small white or yellow onion peeled and thinly sliced
- 4 cloves - Garlic minced
- 1/4 cups - All-purpose flour
- 1 cups - Chicken or vegetable stock
- 2 cups - Milk 2% or whole milk
- 1 1/2 teaspoons - Kosher salt
- 1/2 teaspoons - Black pepper
- 2 teaspoons - Fresh thyme leaves divided
- 4 pounds - Yukon gold potatoes sliced into 1/8-inch rounds
- 2 cups - Freshly-grated sharp cheddar cheese divided (feel free to add more cheese if you’d like)
- 1/2 cups - Freshly-grated Parmesan cheese plus extra for serving
Directions:
Prep oven and baking dish: Heat oven to 400°F. Grease a
9 x 13-inch baking dish with cooking spray, and set it aside.
Sauté the onion and garlic. Melt butter in a large sauté pan
over medium-high heat. Add onion, and sauté for 4-5
minutes until soft and translucent. Add garlic and sauté for
an additional 1-2 minutes until fragrant. Stir in the flour until
it is evenly combined, and cook for 1 more minute.
Simmer the sauce. Gradually pour in the stock, and whisk
until combined. Add in the milk, salt, pepper, and 1
teaspoon thyme, and whisk until combined. Continue
cooking for an additional 1-2 minutes until the sauce just
barely begins to simmer around the edges of the pan and
thickens. (Avoid letting it reach a boil.) Then remove from
heat and set aside.
Layer the potatoes. Spread half of the sliced potatoes in an
even layer on the bottom of the pan. Top evenly with half of
the cream sauce. (I usually strain out all of the onions and
add them here too.) Then sprinkle evenly with 1 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.
Bake: 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 25-30
minutes, or until the potatoes are cooked through.
Cool. Transfer the pan to a cooling rack, and sprinkle with
the remaining teaspoon of thyme and extra Parmesan.
Serve. Serve warm.
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