Scalloped Potatoes Recipe

BEST Scalloped Potatoes made with thinly sliced red potatoes layered in a creamy cheese sauce then baked until golden. The perfect side dish!

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Ingrédients

2 1/2 pounds red potatoes, cut into thin 1/8-inch slices
1/4 cup unsalted butter
1 medium onion, small dice
4 garlic cloves, minced
1/4 cup all-purpose flour
2 cups of milkpreferably skimmed
1 cup chicken broth or a bouillon cube stirred in a glass of hot water
1 teaspoon of dried mustard
1/4 tsp. 1/2 teaspoon dried thyme
1/4 tsp. Paprika
2 cups of sharp cheddar cheese, grated and separated
chopped parsley for garnish, if desired
pinch of salt
1/4 tsp. black pepper ground
1/2 cup. fresh liquid cream optional

Instructions

Preheat the oven to 375 degrees. Grease a 9 x 13 pan with non-stick cooking spray.(but if you have another mold with other dimmessions it will be fine)
Melt butter in a medium saucepan. Add onion and sauté until tender and lightly browned, 4 minutes.
Add the garlic and cook for another minute.
Add the flour and cook for 1 minute, stirring constantly.
Slowly stir in milk and chicken broth. Add the dried mustard, thyme and paprika. Cook, 2 to 3 minutes or until the sauce is simmering lightly, stirring occasionally. (Do not let this sauce boil, it may break and burn on the bottom)
Remove from the heat and stir in the 1 1/2 cups of cheddar cheese.
Season with salt and pepper to taste.
Place 1/3 of the potatoes already prepared in the prepared mold.
Place 1/3 of the sauce on the potatoes. Repeat the layers ending with the cream sauce.
Top with the reserved 1/2 cup of cheddar cheese. (The rest)
Cover with aluminum foil and bake for 35 minutes. Remove foil and bake for an additional 45 minutes or until potatoes are tender.
Serve immediately with fresh parsley for garnish, if desired.

Notes

Substitute some of the cheddar for fresh grated Parmesan or Swiss cheese.
Make scalloped potatoes and ham with the remaining cubed ham.
Fresh thyme or rosemary would be amazing in these cheesy and cheesy potatoes.
To reduce cooking time. Microwave the sliced potatoes for 5 to 10 minutes to soften slightly. You can also boil sliced potatoes for about 5 minutes and drain them.
To speed up the process, use a mandolin slicer to cut very thin potatoes. I like to cut my potatoes to 1/8 inch thick.

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