Description
Thinly sliced potatoes are baked in a garlicky cream sauce and covered in two kinds of cheese in this comforting casserole! You simply must serve these Cheesy Scalloped Potatoes at your next holiday meal.
Ingredients
Scale
- 3 lbs. of yukon gold potatoes, peeled and thinly sliced to 1/8″ thick pieces (I used a madoline)
- 1 1/2 cup 2% milk
- 2 tablespoon unsalted butter
- 2 tablespoons flour
- 3 garlic clove, minced
- 1 tablespoon fresh thyme
- 1 1/2 cup shredded aged white cheddar cheese
- 1/2 cup grated parmesan cheese
- pinch of nutmeg
- salt & pepper
Instructions
- Preheat oven to 400°F.
- Spray a 13×9″ baking dish with cooking spray. (I used the butter PAM)
- To a small saucepan, add butter. Melt and add in garlic, sauté for 30 seconds then add in flour. Stir milk, nutmeg and fresh thyme.
- Bring to a boil. Once mixture is thickened, remove from heat and add in 1/2 cup aged cheddar cheese. Whisk together until smooth. Set aside.
- Arrange half of the potatoes to the prepared baking dish. Season with salt and pepper.
- Cover with half the cream mixture, half the shredded white cheddar cheese and half the parmesan cheese.
- Arrange the remaining potatoes. Season with salt and pepper.
- Pour the rest of the milk mixture over the potatoes and finish with remaining white cheddar cheese and parmesan cheese.
- Bake, uncovered, for 40 minutes or until potatoes are tender the top is slightly browned.
Nutrition
- Serving Size: 1/2 cup
- Calories: 127
- Sugar: 2 g
- Sodium: 115 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 15 mg
