Scalloped Potatoes
My favorite recipe for garlicky, cheesy, perfect scalloped potatoes — lightened up a tad with milk instead of heavy cream.
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.
next full instruction : www.gimmesomeoven.com