- 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.
Lord Meara 5 days ago
Good stuff. Didn’t follow 100% but worked out great.
jessica m. 18 days ago
so good !! will make it again 😊
Tonya G. 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
Crystal 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!!
Tj Pickett 24 Apr
I've never made homemade scalloped potatoes before and I knocked this out of the park! So good! Will make a million times more!
Sarajane 15 Apr
This recipe is great!
Melissa S. 9 Apr
Very good recipe. I added chopped ham on the middle for some protein. I agree with only using fresh grated cheese as opposed to the pre-bagged type. Fresh tastes better and melts better too. Enjoy#
Sarah L. 8 Apr
Delightfully cheesy. I layered the onions and slices between the potatoes because I didn’t want to deal with straining them. I also accidentally added half again as much cheese - not necessarily a bad thing. ;) Didn’t quote get the sauce right and had the runny separation that she warned about, but it all tasted delicious anyway! I will definitely try the roux based method again.
Michelle S. 5 Apr
Perfect! so flavorful and tasty
Itrich 2 Apr
Made this for extended family Easter dinner and everyone loved it! I followed the recipe as written.
suzanne 2 Apr
Excellent recipe. I used medium cheddar that I had on hand, Definite crowd pleaser.
KingJudd 2 Apr
They were excellent. some of the best scalloped potatoes ive ever made!
Flateland 1 Apr
Yummm! Used gouda and mozzarella and a tiny bit of parmesan for the cheeses, turned out great!!
Jude H. 1 Apr
Amazing! I made in December and took to a family gathering..... The request was made that I make these again for Easter 2018. Must of been a hit.
Robin 28 Mar
Best Scalloped potatoes ever! Added some Heavy cream and a bit more parmesan. Perfect!.
Rania 26 Mar
so delicious. It's perfect.
Patricia B. 20 Mar
I didn’t have cheddar so I used mozzarella. They were delish
Kirk Hayes 11 Mar
it turned out better the second time. I actually followed the recipe😁. We loved it, it is now our go to dish for pot lucks.
Jamie 1 Mar
Would make again. Was very tasty.
Kelly Haskins 27 Feb
It was good didn’t mod will make again
Roz 25 Feb
Excellent, the best I have made
Kim 9 Feb
Excellent recipe!! Everyone loved them. I’ve always used my grandmother’s recipe, but came across this one...so glad I made it. Thank you!!