Scalloped Potatoes
Cheesy and full of creamy Scalloped Potatoes this recipe is absolutely delicious.
Servings: 8
Calories:
Equipment
Ingredients
- 3 lbs yukon gold potatoes with skin
- 2 cups shredded cheddar cheese
- 2 cups whole milk
- 1 cup unsalted or low-sodium vegetable broth
- 4 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1 tsp salt
- ½ tsp pepper
- 1 onion chopped
- 3 garlic cloves minced
- dash ground cayenne pepper optional
Instructions
- Preheat the oven to 350°F.
- Rinse and clean the potatoes. Then thinly slice the potatoes about ⅛" thick. Set aside and cover with saran Wrap until ready to cook.
- Heat a non-stick pan to medium-high heat. Add butter and wait until it has almost melted. Add chopped onions and cook for 4-6 minutes or until translucent. Add minced garlic and cook for 30 seconds or until fragrant.
- Turn down the heat to medium. Sprinkle in the flour and mix everything together. Pour in the vegetable broth and mix well until smooth (no lumps). Add salt, pepper, cayenne (if using), and milk. Mix everything together and let simmer for 5-6 minutes. Remove from heat source.
- In this order: layer half of the sliced potatoes in the baking pan, cover with half of the sauce then sprinkle on the 1 cup of cheese. Then repeat next layer following the same order.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and cook uncovered for another 40-45 minutes or until lightly golden brown on top.