Hearty Potato Recipes: Side Dish of Cheddar Cheese Scalloped Potatoes
Warm, gooey cheese scalloped potatoes are a warming homemade favorite of everyone. They are the perfect accompaniment to nearly any protein, including ham, turkey, beef and chicken. The dish is also very versatile since almost any type of medium to sharp cheese can be used to please each person's palette.
1 peeled small- to medium-sized yellow onion, sliced thinly
4 cloves of garlic, peeled and minced
3 tablespoons all-purpose flour
1 cup chicken or vegetable stock
2 cups 2% milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, divided
4 pounds Yukon Gold potatoes or another smooth, waxy variety, sliced into 1/8-inch discs
1 1/2 cups grated Cheddar cheese
1/2 cup grated Parmesan cheese
Arrange a rack in the middle of the oven. Preheat the oven to 400 degrees Fahrenheit. Grease a 13x9-inch baking pan with butter or non-stick cooking spray.
In a large saute pan, melt the butter over medium heat. Add the onion and saute it until it softens, four to five minutes. Add the minced garlic and saute it for another minute until fragrant.
Stir the flour into the onion and garlic mixture until it is incorporated evenly and continue sauteing it for about a minute. Add the chicken or vegetable stock and whisk it until it is evenly combined. Add the 2% milk, salt, freshly ground pepper and half of the thyme leaves and continue whisking until all of the ingredients are combined. Allow the mixture to come to a simmer, but do not allow it to boil, and wait for it to thicken. Remove the mixture from the heat and set it aside.
In the 9x13-inch baking pan, spread half of the sliced potato discs on the bottom of the pan in an even layer. Cover the potatoes evenly with half of the cream sauce, and then layer one cup of the cheddar cheese and all of the Parmesan cheese on top. Create another even layer of potatoes on top of the cheese, then add another even layer of the cream sauce, and finally, top it with the remaining cheddar cheese.
Cover the baking pan with aluminum foil and place it in the preheated oven and allow it to cook for 30 minutes. After 30 minutes, remove the foil and place the pan back into the oven for an additional 20-30 minutes or until the cheese is browned and bubbly and the potatoes are completely cooked through.
Remove the potatoes from the oven and garnish with the remaining of the thyme.