Scalloped Potatoes

Rich and delicious creamy cheesy garlic flavored potatoes.

Unfortunately I do not have a picture after baking, but hopefully the before baking can do them justice. They are not difficult to make and can feed a small crowd :)

The recipe is here and pictures of the process are below:

Ingredients:

• 3 Tbsp. butter

• 1/2 a small white or yellow onion, finely diced

• 4 garlic cloves, minced

• 3 Tbsp. all-purpose flour

• 3/4 cup chicken or vegetable broth (or more milk)

• 1 1/2 cups 2% or whole milk

• 1 3/4 tsp. salt (or to taste)

• 1/2 tsp. black pepper

• 1/4 tsp. dried thyme

• 1/2 tsp. paprika (optional)

• 1 1/2 tsp. onion powder

• 2 1/2 tsp. dried parsley (optional)

• 2 lbs. (908 g) potatoes (enough to fill a 9x9 pan 2/3rds full), peeled (if desired) and sliced into 1/8-inch rounds

• 1 1/2 cups shredded sharp cheddar cheese (140 g)

• 1/2 cup Parmesan or gruyere cheese (50 g)

• Additional cheese (optional)

Directions:

1. Preheat oven to 400°F.  Grease a 9x9 inch baking dish with cooking spray or butter; set aside.

2. Melt butter in a medium-sized pot over medium-high heat. Add onion, and sauté for 4-5 minutes, stirring regularly, until soft and translucent.  

3. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.  

4. Stir in the flour until it is evenly combined, and cook for 1 more minute. 

5. Gradually pour in the 3/4 cup broth, and whisk until combined.  

6. Then add in the 1 1/2 cups milk, seasonings, and whisk until combined.  Continue cooking for 1-2 minutes until the sauce just barely begins to simmer and thickens.  Then remove from heat and set aside.

7. Peel the potatoes, if desired, and slice thinly. Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce. Then sprinkle evenly with half the shredded cheeses.  Top evenly with the remaining sliced potatoes, the other half of the sauce, and the remaining cheese. Add any additional cheese, if using, on top.

8. Cover the pan with aluminum foil and bake for 45 minutes.  Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

9. 6-9 servings.

All the potatoes I used (~4 lbs)

To make sure they would all fit in the pan I sliced them and placed them in and they did!

Now time to make the sauce. First you fry some onion in butter.

Then you add the garlic and cook until fragrant.

Then you add in the flour and cook slightly (this is what will thicken the sauce)

After cooking the flour you add the spices, broth, and milk and let simmer until slightly thickened. Then it's time for assembly.

Place half the potatoes in a greased pan.

Then top with half the sauce.

Then top with half the cheddar cheese and all of the parmesan.

Then add the rest of the potatoes.

Add the rest of the sauce.

And add the rest of the cheese (plus extra if desired) and sprinkle parsley on top.

Before baking.