Scalloped Potatoes
Comforting, classic scalloped potatoes, made with a lightened up version of white sauce. Mozzarella and extra sharp cheddar are blended in to perfection!
Ingredients
- 3 tablespoons butter
- 1 small yellow onion peeled and diced
- 2 teaspoons garlic minced
- 5 tablespoons all-purpose flour
- 2 cups chicken stock or vegetable stock
- 2 cups milk I used skim milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1/2 cup freshly-grated mozzarella
- 5 pounds Potatoes (I used Russet) sliced into 1/8-inch rounds (and peeled beforehand, if desired)
- 1 1/2 cups freshly-grated extra sharp cheddar cheese divided
Instructions
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Preheat oven to 400°F.
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Melt butter in a large pan over medium heat. Add onion, and saute for 5 minutes until translucent in color. Add garlic and saute for an additional 1 minute. Add the flour, stir and saute for an additional 1-minute. Pour in the stock, and whisk until combined. Slowly add the milk and continue to whisk until smooth. Add the salt, pepper, and 1 teaspoon thyme. Cook for an additional 1-2 minutes until the sauce thickens. Remove the pan from the heat and add the mozzaralla to the white sauce. Whisk until combined. Set aside.
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With non-stick cooking spray, generously grease a 9 x 13-inch baking pan. Add half of the sliced potatoes the the bottom of the pan. Top evenly with half of the white sauce, then sprinkle evenly with 1 cup of the shredded cheddar cheese. Top with the remaining potatoes, evenly pour the remaining half of the white sauce, and the cheddar cheese.
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Cover the pan 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 lightly browned on the top.
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Serve warm.