Recipe Image

Easy Scalloped Potatoes

  • 45 m
  • 1 h
Hilary Meyer
“In this easy scalloped potatoes recipe, sliced potatoes are roasted in the oven before being mixed with a simple, creamy stovetop sauce and sprinkled with Cheddar cheese. A few minutes under the broiler turns the dish golden and crispy.”

Ingredients

    • 2½ pounds Yukon Gold potatoes, cut into ¼-inch slices (about 8 cups)
    • 3 tablespoons extra-virgin olive oil, divided
    • 1 small onion, finely chopped (about 1 cup)
    • 3 tablespoons all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon white or black pepper
    • 2½ cups low-fat milk
    • 1 cup shredded sharp yellow Cheddar cheese, divided
    • 2 teaspoons fresh thyme

Directions

  • 1 Position racks in upper and lower third of oven; preheat to 425°F.
  • 2 Toss potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  • 3 Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring for 1 minute. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
  • 4 When the potatoes are done, remove them from the oven. Preheat the broiler.
  • 5 Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with ½ cup cheese. Add the remaining potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with thyme.
  • To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.
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