Classic Scalloped Potatoes with a crispy, cheesy top that holds melt in your mouth tender creamy potatoes. A special potato recipe that deserves the spotlight at holidays and large gatherings.
- One-quart pan
- Medium saucepan
- 1.5 lbs Little Potatoes
- 4 Tbsp unsalted butter
- 4 cloves garlic, peeled and minced
- 1/4 cup all-purpose flour
- 2 cups whole or 2% milk
- 2 Tbsp fresh thyme leaves (or 2 tsp dried)
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cups old and sharp cheddar cheese, grated
- 1 small yellow or white onion, finely chopped
- 1/2 cup Parmesan cheese, grated
- 1/4 tsp sweet smoked paprika
- 2 Tbsp parsley, chopped
- 2 Tbsp chives, chopped
- (To taste) thyme leaves
- (To taste) paprika
Preheat oven to 400 °F and grease a one-quart pan.
Finely slice potatoes to 1/8” thick.
In a medium saucepan, melt butter over medium-low heat. Add garlic and cook for one minute until fragrant.
Add flour and continue to whisk until completely combined with butter (leaving no lumps).
Slowly add milk, a few tablespoons at a time, whisking constantly, until milk has been added and no lumps of flour remain.
Whisking constantly, bring roux to a strong simmer (almost a boil), and reduce heat to medium-low.
Simmer until roux thickens, about 3 to 5 minutes (roux should be at a slow simmer over lower heat. The roux will break if the heat is set too high).
Add thyme, salt, pepper, and 1 1/2 cups cheddar cheese to roux and stir until well combined. Set roux aside.
Layer half the potatoes in buttered dish and top with chopped onion. Pour about 1/3 of the roux over onions and then layer remaining potatoes over top. Top with remaining sauce, remaining cheddar cheese, Parmesan cheese, and sprinkle paprika over top.
Spray one side of a piece of foil and cover (sprayed side down) prepared dish. Bake for 45 minutes.
Carefully remove foil and bake for 15 to 20 minutes more until top is golden brown.
Allow to cool for 5 to 10 minutes before serving.