Scalloped Potatoes
Ingredients
- 3 lbs. of potatoes (russet / Yukon gold), peeled and thinly sliced (food processor)
- 1½ C milk
- 2 TBSP unsalted butter
- 2 TBSP flour
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1½ C shredded cheese (cheddar or Mexican), divided
- ½ C grated parmesan cheese, divided
- pinch of nutmeg
- salt & pepper
Directions
- Preheat oven to 400F.
- Grease a 9x13 Pyrex.
- Melt butter and add in garlic, sauté for 30 seconds then add in flour. Stir in milk, nutmeg and fresh thyme.
- Bring to a boil. Once mixture is thickened, remove from heat and add in 1/2 cup aged cheddar cheese. Whisk together until smooth. Set aside.
- Arrange half of the potatoes to the prepared baking dish. Season with salt and pepper.
- Cover with half the milk mixture, half the remaining shredded cheese and half the parmesan cheese.
- Arrange the remaining potatoes. Season with salt and pepper.
- Pour the rest of the milk mixture over the potatoes and finish with remaining shredded cheese and parmesan cheese.
- Bake, uncovered, for 40 minutes or until potatoes are tender and the top is slightly browned.