Doesn’t matter if you’re serving, Ham, Turkey or Leg of Lamb… you can’t go wrong with Scalloped Potatoes. Don’t worry about making too much, they keep and sometimes the leftovers taste even better!
- 3 tablespoons butter
- 1 small white or yellow onion, peeled and thinly sliced
- 2 large garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/2 cup vegetable stock
- 1 cups whole milk
- 1 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves, divided
- 2 pounds Russet Potatoes, sliced thin into 1/8-inch rounds
- 1 1/2 cups of freshly grated cheese, Cheddar and or Gruyere.
- 1/4 cup of freshly grated Parmesan Cheese, extra for serving
- Preheat oven to 400°. Grease a 9×9 inch baking pan and cover with cooking spray; set aside.
- Melt butter in a saute pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic for an additional 1-2 minutes until fragrant. Stir in the flour and cook for 1 more minute. Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and and stir until combined. Continue cooking for an additional 1-2 minutes, then remove from the heat and set aside.
- Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1/2 cup of cheese.
- Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
- Transfer the pan to a cooling rack, and sprinkle with thyme and extra Parmesan. Serve warm.