Scalloped Potatoes

Serving Size:10-12

Ingredients

3 Tablespoons Unsalted Butter
1 Onion, small yellow, peeled and thinly sliced
4 garlic cloves large, minced
3 Tablespoons all-purpose flour
1 cup Chicken or vegetable stock
2 cups milk, 2% preferably
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4lbs Yukon Gold Potatoes, sliced into 1/8-inch rounds, peeling optional
1 1/2 cups Brennan’s Sharp Cheddar or Extra Sharp Cheddar, grated and divided
1/2 cup American Grana or Parmesan, freshly grated

 

Adapted From: gimme some oven

Description
Some recipes don’t use cheese and rely on heavy cream for richness. Gasp! This one has plenty of Wisconsin Cheddar for tons of great flavor! Ps. A Mandoline totally helps with this recipe.

Preparation
Preheat oven to 400 degrees F. Melt butter in a large saute pan over medium-high heat.  Add onion, and saute for 4-5 minutes until soft and translucent.  Add garlic and saute for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined and saute for an additional 1 minute.  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 comes to a simmer (not a boil) and thickens.  Then remove from heat and set aside.

Meanwhile, grease a 9 x 13-inch baking pan with cooking spray.  Then spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce, the sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining 1/2 cup of cheddar cheese.

Cover the pan with aluminum foil and bake for 30 minutes.  Then remove the foil and bake uncovered for 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.

Remove and sprinkle with the remaining 1 teaspoon thyme.  Serve warm.