Cheesy, Creamy, Garlicky Scalloped Potatoes

21 January 2025Saffron

Prep time: 15 minutes

Cook time: 55 minutes

Serves: 10 - 12 portions

These cheesy, creamy, garlicky scalloped potatoes are inspired by a recipe by @gimmesomeoven and it sure is delicious. With loads of thinly sliced garlic, caramelised onions, fresh thyme, a rich and creamy roux and of course a tonne of cheese, you need this recipe in your repertoire!

In a lazy mood? You can also trys my Super Lazy Crispy Baked Potatoes with Onion, Garlic and Chicken Stock

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Cheesy, Creamy, Garlicky Scalloped Potatoes

21 January 2025Saffron

Prep time: 15 minutes
Cook time: 55 minutes
Total time: 70 minutes

Serves: 10 - 12 portions

Looking for a great side dish for a Sunday roast? Then try these cheesy, creamy and garlicky scalloped potatoes!

Ingredients

3 tbsp unsalted butter
1 medium onion, finely chopped
4 garlic cloves, grated
1/4 cup all-purpose flour
2 cups whole milk
1.5 tsp sea salt
0.5 tsp black pepper, freshly crushed
2 tsp fresh thyme leaves, divided
2 tsp dijon mustard
2 kg waxy potatoes, 0.5 mm slices
2 cups grated cheese, like gouda or cheddar
0.5 cup freshly grated parmesan cheese
1 cuo stock, chicken or vegetable

Instructions

1)
Preheat the oven to 200°C and grease a 20 x 30 cm baking dish with oil or butter.
2)
Slice the potatoes very thinly, preferably with a mandolin. No need to peel the potatoes, but you can if your prefer of course.
3)
Melt the butter in a heavy based pan and add the onions, sauté in medium heat for ± 5 minutes until translucent and just turning golden. Add the garli and sauté for another 3 minutes.
4)
Stir in the flour and mix until evenly combined, let it cook through for 1 more minute while you keep stirring.
5)
Turn the heat down and pour in the stock slowly, a small amount at a time while you keep stirring. Whisk till combined, adding more of the liquid every time it has been absorbed.
6)
Slowly pour in the milk while you keep whisking. Add half of the thyme, pepper, salt and dijon mustard. Whisk until combined and cook for 1-2 minutes until just simmering (don’t let it reach a full boil). Remove from the heat and set aside.
7)
Divide half of the potatoes into the baking dish and spread them out evenly.
8)
Top evenly with half of the sauce, then sprinkle with half of the regular cheese and all of the parmesan cheese. Top off with the rest of the onions, the rest of the sauce and the remaining cheese.
9)
Cover with aluminium foil and bake for 30 minutes until the sauce is nice and bubble around the edges. Remove the foil and bake uncovered for another 25 – 30 minutes until nice and browned and the potatoes are cooked through (check this by pricking the potatoes with a sharp knife or fork).
10)
Sprinkle with the remaining thyme and extra parmesan cheese if you like. Serve warm.