These cheesy scalloped potatoes are simple to make and taste amazing. Scroll down for the printable scalloped potatoes recipe.

Preheat oven to 350°F and butter your pan. Then line half of the potatoes on the bottom of the pan.
In a small sauce pan, melt the butter and then add in garlic. Cook for 1-2 minutes. Whisk in flour, salt and pepper and cook another minute.
Next, slowly whisk in milk until smooth. Bring to a light simmer (to thicken) and then stir in 3/4 cup cheese until melted. Remove from heat.
Pour half of sauce over potatoes and then sprinkle cheese over top (about 1/2 cup). Then line remaining potatoes on top and add remaining sauce and cheese.
Bake scalloped potatoes for 50-60 minutes (uncovered) until they are fork tender and golden on top.
I LOVE adding lots of cheese to my scalloped potatoes but you can certainly cut down on the cheese if you prefer. I wouldn’t cut the cheese from the sauce, but you could cut it from adding as much to the top. But since it’s the holidays, you might as well go all out. 🙂

Scalloped Potatoes

3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
2 cups milk (I used 2% low-fat milk)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold potatoes, sliced into 1/8-inch rounds (peeled, if desired)
1 1/2 cups freshly-grated sharp cheddar cheese, divided
1/2 cup freshly-grated Parmesan cheese

Preheat Oven:

Preheat your oven to 400°F (200°C).
Prepare the Sauce:

Melt the butter in a large sauté pan over medium-high heat.
Add the sliced onion and sauté for 4-5 minutes until soft and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the flour until evenly combined and cook for an additional minute.
Gradually pour in the stock, whisking until combined.
Add the milk, salt, pepper, and 1 teaspoon of thyme, whisking until smooth.
Continue cooking for 1-2 minutes until the sauce simmers and thickens. Remove from heat and set aside.
Assemble the Dish:

Grease a 9 x 13-inch baking dish with cooking spray.
Spread half of the sliced potatoes evenly in the bottom of the dish.
Top with half of the cream sauce, then sprinkle with 1 cup of cheddar cheese and all of the Parmesan cheese.
Layer the remaining sliced potatoes on top, followed by the rest of the cream sauce and the remaining 1/2 cup of cheddar cheese.

Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake uncovered for an additional 25-30 minutes, or until the sauce is bubbly and the potatoes are cooked through.
Finish and Serve:

Sprinkle with the remaining 1 teaspoon of thyme.
Serve warm and enjoy!
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