SCALLOPED POTATOES #EASYRECIPE #POTATOES

We have a wide range of heavenly plans here on our Easter segment of the blog that are certain to satisfy a group. In case you're feeling those early lunch vibes, there's beginning and end from my preferred 1-hour cinnamon moves, to the world's best sharp cream espresso cake, to a great breakfast dish, to about each approach to get ready eggs, to mimosas and that's just the beginning. Or on the other hand, in case you're going a greater amount of the Easter supper course, our family's preferred plate of mixed greens, exemplary deviled eggs, these splendidly simmered Brussels grows, a simple natural product serving of mixed greens, these snappy 1-hour delicate and rich supper rolls may call your name. Obviously, carrot cake (or this veggie lover, sans gluten carrot cake) is additionally an absolute necessity around here each Easter.

In particular, these scalloped potatoes. As I would see it, they are essentially the best. What's more, in the years since I initially posted this formula here on the blog, a huge number of you have additionally attempted them and concurred! So today, I thought I'd knock this formula back to the highest point of the stack for those of you who may be new to the blog and searching for a proven formula to make this end of the week. As somebody who has made these handfuls and many occasions, I can vouch — they won't let you down.

INGREDIENTS:

• 3 tablespoons butter
• 1 small white or yellow onion, peeled and thinly sliced
• 4 large garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 cup chicken stock or vegetable stock
• 2 cups milk (I recommend 2% or whole milk)
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons fresh thyme leaves, divided
• 4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
• 2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
• 1/2 cup freshly-grated Parmesan cheese, plus extra for serving

DIRECTIONS:

• Preheat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray; set aside.
• Melt butter in a large sauté pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.  Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan (avoid letting it come to a boil) and thickens.  Then remove from 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.  (I usually strain out all of the onions and add them here too.)  Then 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 cup of cheddar 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 the remaining teaspoon of thyme and extra Parmesan.  Serve warm.

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