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Scalloped Potatoes

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Ingredients

Adjust Servings:
3 tbsp Butter
1 Yellow Onion Thinly sliced
3 Cloves Garlic Minced
1/4 cup All-Purpose Flour
1 cup Chicken Stock
2 cups Milk
2 tsp Kosher Salt
1 tsp Black Pepper
2 tsp Fresh Thyme
4 lbs Potatoe Any kind of potatoes is good here but I prefer the yellow ones. Sliced into 1/8-inch rounds
2 cups Cheddar Cheese Grated
1/2 cup Parmesan Cheese Grated
1/2 cups Bacon Optional. cut into little bit size.

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Scalloped Potatoes

Those Scalloped Potatoes are just amazing. Full of cheese and flavors, everyone will love them!

Features:
  • Vegetarian
Cuisine:

Ingredients

Directions

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Scalloped Potatoes is one of my favourite sides. It can go with many meals, it’s always delicious and they are so easy to make. It’s a great French classic to do. If you’re looking for a quick and delectable side to do with your main course, this one is for you. This is another of my go to recipe when I feel like eating potatoes and cheese. And here’s a little trick, if you want to make them even more delicious, you can add some bacon bits in there! I just love it. Don’t forget to let me know what you think of this recipe in the comments below. I’m pretty sure those Scalloped Potatoes will blow your mind.

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Steps

1
Done

Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray and set aside.

2
Done

Melt butter in a large pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add the garlic and sauté for an additional 1-2 minutes or 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.

*If you decided to add bacon to this recipe this will be the step to add it. Make sure the bacon is already cooked and cut into little bit size.

Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Then remove from heat and set aside.

3
Done

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 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.

4
Done

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.

5
Done

Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.

S

I just want to share my love of food.

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