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CHEESY GARLIC SCALLOPED POTATOES

Ingredients

  • 2.5-3 lbs yukon potatoes
  • 1/4 cup butter
  • 1 medium onion diced
  • 8-10 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1/2 tsp thyme
  • 1 tsp salt
  • 1 cup cheddar shredded
  • 1 cup mozzarella shredded
  • 3/4 cup parmesan grated

Instructions

  • Scrub and clean potatoes, then thinly slice potatoes into 1/8 inch thin slices. No need to peel potatoes. Set aside.
  • Pre-heat oven to 350 degrees F.
  • In a medium pot, turn heat to medium and add butter. Once butter is melted, add diced onions and minced garlic. Sauté for 1-2 minute or until they are soft. Avoid over-browning them.
  • Add flour and stir to combine. Once combined, add milk, chicken broth, thyme and salt. Stir and bring to a boil. Continue stirring and cook for a few minutes, or until sauce thickens slightly.
  • Turn off heat and add shredded cheddar, shredded mozzarella and parmesan. Stir to combine. It’s okay if cheese does not melt completely.
  • Grease a 9″ x 13″ casserole. Add 1/3 of the potatoes to casserole, then spread 1/3 of the cheese sauce onto potatoes, then add the next 1/3 of potatoes and cheese sauce, until all the potatoes and cheese are layered. There should be three alternate layers of potatoes and cheese sauce.
  • Cover casserole with aluminum foil, bake for 30 minutes. Uncover casserole and bake for another 35-45 minutes.
  • Cool for 10 minutes. Serve and enjoy!