The BEST Scalloped Potatoes made with thinly sliced russet potatoes layered in a creamy cheese sauce then baked until golden brown. The perfect side dish!
- 2 1/2 pounds russet potatoes or yukon gold, sliced thin into 1/8 inch rounds
- 1/4 cup unsalted butter
- 1 medium onion, small dice
- 4 cloves garlic, minced
- 1/4 cup all purpose flour
- 2 cups milk
- 1 cup chicken stock
- 1 tsp dried mustard
- 1/4 tsp dried thyme
- 1/4 tsp paprika
- 2 cups sharp cheddar cheese, shredded and separated
- salt and pepper to taste
- chopped parsley for garnish, if desired
Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.
Melt butter in a medium saucepan. Add in onion and saute until tender and slightly browned, 4 minutes.
Add in garlic and cook for an additional minute.
Add in flour and cook for 1 minute stirring constantly.
Slowly whisk in milk and chicken stock. Add in the dried mustard, thyme and paprika. Cook for 2-3 minutes or until sauce begins to slightly simmer, stirring occasionally. (Do not let this sauce boil, it can break and burn on the bottom)
Take off the heat and stir in the 1 1/2 cups of cheddar cheese.
Season with salt and pepper to taste.
Layer 1/3 of the potatoes into the prepared pan.
Layer 1/3 of the sauce on top of the potatoes. Repeat layers ending with the cream sauce.
Top with the reserved 1/2 cup of cheddar cheese.
Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 45 minutes or until the potatoes are tender.
Serve immediately with fresh parsley for garnish, if desired.