- 3 tablespoons butter
- 1 yellow onion (or small white, peeled and thinly sliced)
- 4 large garlic cloves (minced)
- 3 tablespoons flour (all-purpose)
- 1 cup chicken stock
- 2 cups milk (I used 2% low-fat milk)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves (divided)
- 4 pounds yukon gold potatoes (sliced into 1/8-inch rounds, and peeled beforehand, if desired)
- 1 1/2 cups sharp cheddar cheese (freshly-grated, divided)
- 1/2 cup grated parmesan cheese (freshly-)
PER SERVING *
|Calories260Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nalleli R. 7 days ago
Changed the thyme for rosemary. It is fabulous!
Bob M. 7 days ago
great, you can add rosmarin instead or too, i am from Poland and i recommend for this dish "denar" specimen of potato
Jacqueline 10 days ago
Perfect! My new standard for scalloped potatoes
Federico Fernandez 27 days ago
Really good will do it again
Rachel Ware 5 Nov
Delish!!! Used Rosemary too!
Angela 27 Oct
Pretty good not creamy enough tho and it had to cook a little bit longer
Peters 21 Oct
These instructions were really easy to follow!
Jessica 18 Oct
I did half the recipe as I only need it to serve 2, was still left over with plenty. Next time I’ll add a bit of cream or substitute the milk with cream to make it a bit creamier but other than that it turned out good.
Jessica L. 6 Oct
Cindy 30 Sep
The potatoes were awesome! I used red potatoes & fat free milk ( still yummy) then crumbled bacon on top when i pulled the potatoes out of the oven. Fabulous!
Michelle H. 25 Sep
Delicious & easy. The entire family loved it & has forbidden me from making the boxed kind ever again. Lol.
Philip Morris 23 Sep
tasted amazing and pretty easy to make.
Kimberly Carlson Anderson 20 Sep
Made as directed except used a shredded jack and cheddar combo along with grated Parmesan. Entire family loved it! Thick and hearty with lots of flavor.
Bean 8 Sep
My best friend loved them and so did I. I cooked them longer than suggested and the potatoes were perfect. Also the recipe was absolutely correct, if you make them with already shredded cheese, the cheese doesn’t melt the same. Shredded cheese was what I had in the fridge so that’s what I used but it still tasted amazing!! Going to make again!
Elise 5 Sep
Easy to make and taste great just didn’t use thyme not a fan
Young 26 Aug
these were fabulous. the potatoes were on the brink of still raw. i suggest putting potatoes in microwave for a couple min prior to cutting into slices.
David N. 25 Aug
Good recipe made some minor adjustments
Shawnna V. 20 Aug
Used 8 oz sour cream in place of 1 cup milk. Yum!
Lord Meara 12 Aug
Good stuff. Didn’t follow 100% but worked out great.
jessica m. 31 Jul
so good !! will make it again 😊
Tonya Gibson 18 Jun
It turned out great. I used chives and a couple sprigs of rosemary in the sauce. What I also did was add some vodka and beer in the sauce close to the end.
Linda 17 Jun
Great Cut in half makes large dish
Arbogast 13 Jun
very good although next time I think I will omit the thyme.
Tina Paul 31 May
Thank you so much, love this recipe
Ellie A. 27 May
Great recipe! Great addition to a steak.
Alliyah 26 May
So good. I ate it with flat bread with butter, much much better
Susan R. 13 May
Delicious; my husband was especially happy. Only drawback is that I have to remember how rich it is and pair it carefully. Still, yum!
Suzi Koene 8 May
so good!! I added bacon as well - perfect!
Jodie A. 5 May
didnt add herbs cause didnt have any but it needed a little bit more stock for next time.😃
Nicole Aiello 3 May
Absolutely fantastic! Didn’t have milk, used 1/4 heavy cream mixed with the rest of the 2 cups of water...and substituted the chicken broth for one cup of water and 1 TSP of butter - cane even better this way in my opinion and was on accident - also didn’t have thyme so used oregano and basil - amazing!!