Scalloped Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 large garlic cloves minced
- 1 small white or yellow onion peeled and thinly sliced
- 2 cups milk (i used 2% low-fat milk)
- 1/2 cup freshly-grated parmesan cheese
- 2 teaspoonsâ fresh thyme leaves divided
- 4 pounds yukon gold potatoes, sliced into 1/8-inch rounds
- 1 1/2 cups freshly-grated sharp cheddar cheese, divided
- Carbohydrate 4.34076075797251 g
- Cholesterol 9.1509375039243 mg
- Fat 3.55163537576767 g
- Fiber 0.745080660825835 g
- Protein 0.606831820924167 g
- Saturated Fat 2.20034389906053 g
- Serving Size 1 1 -12 serving (213g)
- Sodium 175.897142248712 mg
- Sugar 3.59568009714668 g
- Trans Fat 0.288484071638646 g
- Calories 48 calories
Preheat oven to 400°F.Melt butter in a large saute pan over medium-high heat. Add onion, and saute for 4-5 minutes until soft and translucent. Add garlic and saute for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined and saute for an additional 1-minute. 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 comes to a simmer (not a boil) and thickens. Then remove from heat and set aside.Meanwhile, grease a 9 x 13-inch baking dish with cooking spray. Then spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, the sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese.Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.Remove and sprinkle with the remaining 1 teaspoon thyme. Serve warm.
