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Cheddar Scalloped Potato Bake

Cheddar Scalloped Potato Bake

Thinly sliced yukon gold potatoes are layered with a creamy garlic-thyme sauce and baked until tender under a golden cheddar crust. This comforting casserole works well as a hearty vegetarian dinner with a green salad or as a generous side for a holiday table.

Prep: 25 min · Cook: 70 min · Total: 95 min · Serves: 6

Ingredients

  • 0.5 tsp black pepper (freshly ground)
  • 3 tbsp unsalted butter (divided)
  • 1 tsp dijon mustard
  • 1.25 tsp kosher salt
  • 2.5 lb yukon gold potatoes (peeled and sliced 1/8 inch thick)
  • 2 cups sharp cheddar cheese (shredded, divided)
  • 0.25 cup parmesan cheese (finely grated)
  • 2 tbsp fresh parsley (chopped)
  • 1 cup yellow onion (thinly sliced)
  • 1 tsp fresh thyme leaves (chopped)
  • 1 tsp olive oil (for greasing the baking dish)
  • 0.75 cup heavy cream
  • 3 tbsp all-purpose flour
  • 2 cups whole milk (warmed)
  • 3 cloves garlic (minced)

Instructions

  1. Arrange a rack in the center of the oven and heat the oven to 375°F (190°C) for at least 15 minutes so the casserole bakes evenly.
  2. Brush a 9-by-13-inch baking dish with 1 tsp olive oil, making sure the bottom and corners are lightly coated to prevent sticking.
  3. Slice 2.5 lb Yukon Gold potatoes 1/8 inch thick with a mandoline or sharp chef's knife, then place the slices in a large bowl of cold water for 5 minutes to remove excess surface starch.
  4. Drain the potatoes in a colander and pat them very dry with clean kitchen towels for 3 to 4 minutes; the slices should feel dry on the surface so the sauce clings properly.
  5. Melt 2 tbsp unsalted butter in a 3-quart saucepan over medium heat until foaming, about 1 minute, then add 1 cup thinly sliced yellow onion and cook, stirring often with a wooden spoon, until softened and lightly golden at the edges, 6 to 8 minutes.
  6. Add 3 minced garlic cloves to the saucepan and cook over medium heat until fragrant but not browned, about 30 seconds.
  7. Add the remaining 1 tbsp unsalted butter to the saucepan, sprinkle in 3 tbsp all-purpose flour, and whisk constantly over medium heat for 1 minute until the mixture looks smooth and pale golden.
  8. Slowly whisk in 2 cups warmed whole milk, then whisk in 0.75 cup heavy cream, 1 tsp Dijon mustard, 1 tsp chopped fresh thyme leaves, 1.25 tsp kosher salt, and 0.5 tsp black pepper; simmer over medium heat for 4 to 5 minutes until the sauce lightly coats the back of a spoon.
  9. Remove the saucepan from the heat and whisk in 1.5 cups shredded sharp cheddar cheese until melted and smooth, about 1 minute.
  10. Spread one-third of the dried potato slices in an even layer in the prepared 9-by-13-inch baking dish, ladle over one-third of the cheese sauce, and repeat twice more so the final layer is sauce.
  11. Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 40 minutes, until the sauce is bubbling around the edges and a paring knife meets slight resistance in the center potatoes.
  12. Remove the foil, sprinkle the top evenly with the remaining 0.5 cup shredded sharp cheddar cheese and 0.25 cup grated Parmesan cheese, and continue baking uncovered for 20 to 25 minutes until the top is golden brown and the potatoes are completely tender when pierced with a paring knife.
  13. Set the baking dish on a wire rack and let the potato bake rest for 10 minutes so the sauce thickens and the layers hold together when served.
  14. Sprinkle 2 tbsp chopped fresh parsley over the hot casserole, then cut it into 6 portions with a sharp knife and serve while the cheese sauce is still creamy.

Nutrition (per serving)

  • Calories: 487
  • Protein: 16 g
  • Fat: 28 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Sugar: 8 g
  • Sodium: 735 mg

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