Cheesy, thinly sliced scalloped potatoes, also called potatoes au gratin, made from scratch are one of the most delicious potato side dishes around. This recipe uses Yukon gold potatoes, grated gruyere and parmesan cheese, thyme, and a bit of rosemary too for rich, herby flavor.
– 4 lbs Yukon gold potatoes
– 2 tbsp butter, plus extra for greasing the dish
– 1 small white onion, sliced
– 4 garlic cloves, minced
– 6 sage leaves, torn
– 1/4 cup flour
– 1 cup chicken or vegetable stock
– 1 cup milk, 1% or 2%
Add the flour and cook, stirring constantly, for 2 minutes. Add the chicken stock and cook until thickened, stirring frequently, about 3 minutes. Turn off the heat and stir in the milk, cream, salt, pepper, 1/2 of the thyme, and the rosemary.
Grease a 10.5"x7.5" baking dish with butter. Layer half the potatoes in the baking dish. Pour half the cream mixture over the potatoes and top with half the shredded gruyere. Repeat with remaining potatoes, cream mixture, and cheese. Top with parmesan and remaining thyme.
Grease a 10.5"x7.5" baking dish with butter. Layer half the potatoes in the baking dish. Pour half the cream mixture over the potatoes and top with half the shredded gruyere. Repeat with remaining potatoes, cream mixture, and cheese. Top with parmesan and remaining thyme.
Cover with foil and bake in preheated oven for 30 minutes. Removed the foil and bake for an additional 15-20 minutes, until potatoes are tender and the top is browned.
Cover with foil and bake in preheated oven for 30 minutes. Removed the foil and bake for an additional 15-20 minutes, until potatoes are tender and the top is browned.