Cheesy Garlic Scalloped Potatoes

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I made these last night and it was a big hit with the family.  My father-in-law even asked for the recipe. The creamy garlic sauce made these potatoes so delicious.

Cheesy Garlic Scalloped Potatoes
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Cuisine: American
Serves: 12
Ingredients
  • 3 tablespoons butter
  • 1 small white or yellow onion, peeped and thinly sliced
  • 4 large garlic cloves, minced
  • 3 tablespoons flour
  • 1 cup chicken or vegetable stock'
  • 2 cups milk ( I used 1% milk)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons thyme leaves divided
  • 4 pounds potatoes, sliced in ⅛-inch rounds, ( and peeled beforehand, if desired)
  • 1-1/2 cups grated sharp cheddar cheese, divided
  • ½ cup freshly-grated Parmesan cheese
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a 9 x 13 baking pan with cooking spray.
  3. Melt butter in a large saute pan over medium-high heat.
  4. Add onion and saute for 4-5 minutes until soft and translucent.
  5. Add garlic and saute for an additional 1-2 minutes until fragrant.
  6. Stir in the flour until it is evenly combined and saute for an additional 1 minute.
  7. Pour in stock, and whisk until combined.
  8. Add in the milk, salt, pepper and 1 teaspoon thyme, and whisk until combined.
  9. Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens.
  10. Then remove for heat and set aside
  11. Spread half of the sliced potatoes in an even layer on the bottom of the pan.
  12. Top evenly with half of the cream sauce, then sprinkle evenly with 1 cup of the shredded cheddar cheese and all of the Parmesan cheese. Top evenly with the remaining potatoes, the remaining half of the cream sauce, and the remaining ½ cup of cheddar cheese.
  13. Cover the pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake uncovered for 25-30 minutes or until the sauce is bubbly and the potatoes are cooked through.
  14. Remove and sprinkle with the remaining 1 teaspoon thyme. Serve warm.

 

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