Scalloped Potatoes

Until recently, I had never made scalloped potatoes from scratch, but when I saw this recipe from Gimme Some Oven floating around the internet, I was totally inspired!  I needed to make some changes to her recipe to meet some dietary needs and to match what I had on hand at the time, so today I am sharing my version.

This is not a fast recipe to put together, but it was so amazing!  My whole family loved them!  I will have to make them again!

What is there not to love about tons of cheesy potatoes?  That is one of my favorite foods.  Well, besides ice cream.  I love ice cream more than cheesy potatoes.  But this is not a post about ice cream.

Ahem… back to scalloped potatoes!

I am so glad I have the food processor that goes with my Bosch!  It made slicing the potatoes and garlic so fast and easy!  I love tools that make my life easier.

So, now that we have established that I love my Bosch and food processor, ice cream, and cheesy potatoes, I will actually get around to sharing this amazing recipe with you!

Scalloped Potatoes

Scalloped Potatoes

4 lb Yukon Gold potatoes, peeled and sliced very thinly
6 cloves of garlic, minced (or thinly sliced)
¼ C butter
¼ C dried, minced onion, rejuvenated
¼ C whole wheat flour
1 C chicken broth
2 C milk
1 ½ tsp coarse Kosher salt
1 ½ TB dried thyme
½ tsp black pepper
2 C sharp cheddar cheese, grated (Tillamook is my favorite cheese)
½ C parmesan cheese

Preheat oven to 400 degrees.  Grease a 9” x 13” baking dish.

Peel and slice the potatoes and mince or slice the garlic.  Set aside.

Scalloped Potatoes

Melt that butter in a medium sized sauce pan.  Add the rejuvenated onion and sauté until the onion is soft.

Add the garlic and sauté for 2-3 minutes.

Sprinkle the flour over the onion and garlic, stirring until well combines.  Sauté a minute or so longer.

Add the chicken broth and stir to combine.  Add the milk, salt, thyme, and pepper, and stir to combine.  Cook over medium heat, being careful not to bring it to a boil.  You don’t want to burn the milk.  Cook until sauce thickens slightly.  Remove from heat.

Spread half of the sliced potatoes evenly on the bottom of the greased baking dish.  Pour half of the sauce over the potatoes.  Sprinkle 1 C of shredded sharp cheddar over the sauce.  Sprinkle the Parmesan over the cheddar cheese.

Layer the remaining potatoes over the Parmesan.  Top with the rest of the sauce and the remaining sharp cheddar cheese.

Cover and bake for 30 minutes.  Remove the cover and bake for an additional 30 minutes or until the sauce is bubbly and the potatoes are soft.

If desired, broil for a minute to two to brown the top.

Scalloped Potatoes

These are crazy good!  We may or may not have eaten the entire dish as a meal.  So incredibly good!  I was even too full to eat ice cream… and that’s saying something!

Scalloped Potatoes

Have you ever made scalloped potatoes before?

Scalloped Potatoes
Cheese, potatoes, garlic, melted into amazing goodness- this scalloped potatoes recipe is amazing. Do your family a favor and make these today!
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Ingredients
  1. 4 lb Yukon Gold potatoes, peeled and sliced very thinly
  2. 6 cloves of garlic, minced (or thinly sliced)
  3. ¼ C butter
  4. ¼ C dried, minced onion, rejuvenated
  5. ¼ C whole wheat flour
  6. 1 C chicken broth
  7. 2 C milk
  8. 1 ½ tsp coarse Kosher salt
  9. 1 ½ TB dried thyme
  10. ½ tsp black pepper
  11. 2 C sharp cheddar cheese, grated (Tillamook is my favorite cheese)
  12. ½ C parmesan cheese
Instructions
  1. Preheat oven to 400 degrees. Grease a 9” x 13” baking dish.
  2. Peel and slice the potatoes and mince or slice the garlic. Set aside.
  3. Melt that butter in a medium sized sauce pan. Add the rejuvenated onion and sauté until the onion is soft.
  4. Add the garlic and sauté for 2-3 minutes.
  5. Sprinkle the flour over the onion and garlic, stirring until well combines. Sauté a minute or so longer.
  6. Add the chicken broth and stir to combine. Add the milk, salt, thyme, and pepper, and stir to combine. Cook over medium heat, being careful not to bring it to a boil. You don’t want to burn the milk. Cook until sauce thickens slightly. Remove from heat.
  7. Spread half of the sliced potatoes evenly on the bottom of the greased baking dish. Pour half of the sauce over the potatoes. Sprinkle 1 C of shredded sharp cheddar over the sauce. Sprinkle the Parmesan over the cheddar cheese.
  8. Layer the remaining potatoes over the Parmesan. Top with the rest of the sauce and the remaining sharp cheddar cheese.
  9. Cover and bake for 30 minutes. Remove the cover and bake for an additional 30 minutes or until the sauce is bubbly and the potatoes are soft.
  10. If desired, broil for a minute to two to brown the top.
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