Ingredients
Potatoes
- 4 lbs Yukon gold potatoes (Sliced into ⅛ inch thick rounds)
Sauce
- 3 tbsp unsalted butter
- 1½ cups yellow onion (diced)
- 3 cloves garlic (minced)
- ¼ cup all-purpose flour
- 2 cups low sodium chicken broth
- 2 cups 2% milk
- ½ tsp paprika
- 1 tsp dried parsley
- ½ tsp salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
Cheese
- 2 cups Colby Jack cheese (finely grated)
- ½ cup Parmesan cheese (finely grated)
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and position the oven rack in the middle of the oven. Grease a 9 x 13-inch baking dish with cooking spray and set aside.
- Sauté Garlic and Onion: In a large skillet over medium-high heat, melt the butter. Add the diced yellow onion and sauté until soft and translucent, about 3-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make Sauce: Reduce heat to medium. Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly to avoid lumps, and cook for 1-2 minutes. Gradually whisk in the low sodium chicken broth to form a smooth mixture. Add the 2% milk, paprika, dried parsley, dried thyme, salt, and black pepper. Continue to simmer and stir for 2-3 minutes until the sauce thickens. Remove from heat and set aside.
- Layer Potatoes: Divide the sliced potatoes into two equal portions. Arrange one portion evenly in a single layer on the bottom of the prepared baking dish, overlapping each slice by about ¾ of its length. Pour half of the prepared sauce over the potato layer. Sprinkle 1 cup of Colby Jack cheese and ¼ cup of Parmesan cheese evenly over the sauce. Repeat the layering process with the remaining potatoes, sauce, and cheese.
- Bake: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 25 minutes, or until the potatoes are tender when pierced with a fork and the sauce is bubbling and the top is golden.
- Serve: Remove from the oven and garnish with freshly chopped parsley. Serve the scalloped potatoes warm as a delicious side dish.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Yukon gold potatoes are preferred for their creamy texture; russet potatoes can be used but may result in a different texture.
- Slicing potatoes uniformly (⅛ inch thick) ensures even cooking.
- Covering the dish while baking helps steam and cook the potatoes evenly.
- Allow scalloped potatoes to rest for 5-10 minutes after baking for easier serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
