My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.
Recipe
Ingredients
Produce
4 Garlic cloves, large
2 tsp Thyme, fresh leaves
1 White or yellow onion, small
4 lbs Yukon gold potatoes
Canned goods
1 cup Chicken stock or vegetable stock
Baking & spices
1/4 cup All-purpose flour
1/2 tsp Black pepper
1 1/2 tsp Kosher salt
Dairy
3 tbsp Butter
1/2 cup Parmesan cheese
HOW TO MAKE SCALLOPED POTATOES:
To make your scalloped potatoes, begin by chopping up your onions and garlic, and making your sauce on the stovetop. Since we’re using milk instead of cream, it’s important not to let the sauce boil. Just let it get warm enough that it barely comes to a simmer so that it can thicken. (Otherwise the sauce will “break” and become watery when baked.) Then remove it from the heat until it’s ready to be used.
Meanwhile, as your sauce cooks, slice up all of those potatoes. The thinner they are, the quicker they will cook. So I usually slice mine about 1/4-inch thick.
Once your sauce and potatoes are ready to go, it’s time to layer everything up! I usually go in the following order:
1.Half of the potatoes
2.Half of the sauce (including the onions that I strain out and add with a slotted spoon)
3.Half of the shredded cheese
4.Parmesan
5.Half of the potatoes
6.Half of the sauce
7.Half of the shredded cheese
Once everything is ready to go, cover the pan lightly with aluminum foil. Then bake for 30-35 minutes, or until the sauce is nice and bubbly around the edges. Remove the foil and bake for another 30 minutes or so, until the cheese is nice and golden on top and the potatoes are cooked through.
Then remove, sprinkle with some extra thyme and black pepper, and serve.
