Scalloped Potatoes
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Super creamy and flavorful scalloped potatoes are the ultimate side dish! The main dish may be the star of the meal, but more often than not in my opinion the side dishes end up stealing the show. Particularly if potatoes are involved. Whether they’re mashed, baked, or grilled, what can I say? I’m a fan! […]
Ingredients
Instructions
1 Preheat oven to 400°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
2 Melt butter in a large skillet over medium low heat. Add shallot and cook until soft, 3-4 minutes.
3 Add flour and whisk until incorporated with the butter and shallots.
4 Gradually add milk to the pan while whisking constantly. Once all the milk has been added, increase heat to medium high and bring to a boil, continuing to stir regularly. Add salt, pepper, and thyme.
5 Cook for a few minutes until thick. Add 1 1/2 cups of the cheddar cheese and stir until smooth. Taste and add more salt and pepper if needed. Remove from heat.
6 Add enough of the sauce to the prepared baking dish so that it coats the bottom. Add one third of the sliced potatoes to the dish, then pour one third of the sauce over the potatoes, trying to cover as many potatoes with the sauce as possible. Repeat with remaining potatoes and sauce.
7 Sprinkle remaining 1/2 cup of cheese on top and cover with aluminum foil.
8 Bake for 30 minutes, then remove foil and bake for an additional 35-40 minutes until potatoes are cooked through and cheese has started to brown.
9 Let sit for about 15 minutes before serving.
! Can be assembled and stored in the fridge up to about 8 hours in advance before baking. Baked scalloped potatoes can be stored in the fridge for at least 24 hours in advance. To reheat, keep covered and warm in a 350°F oven for about 20 minutes. Unfortunately, this dish does not freeze well.
