Cheesy Scalloped Potatoes

This mouth-in-your mouth casserole features buttery-soft potatoes, sweet onions, and melty cheese, baked in a luxurious, thyme-infused cream sauce.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword easy scalloped potatoes, potato side dish, scalloped potatoes

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 274kcal

4 tablespoons butter salted or unsalted
1/4 cup all-purpose flour or gluten-free multi-purpose flour
2 cups milk preferably whole milk
1 cup chicken broth or vegetable broth
3-4 cloves garlic grated or minced
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
Salt and freshly ground black pepper
Pinch of ground nutmeg
3 pounds Yukon Gold potatoes about 6 medium, scrubbed clean and sliced into 1/8-inch thick rounds
1 medium yellow onion thinly sliced
1 3/4 cups shredded cheddar cheese divided

Preheat the oven to 400 degrees. Coat a 13x9-inch baking dish with cooking spray, olive oil, or a thin layer of butter.
Melt the butter in a medium skillet or saucepan over medium heat. Whisk in the flour until blended and smooth. Gradually whisk in the milk and broth.
Add the garlic, thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and pinch of nutmeg. Simmer for 2 to 3 minutes, until the sauce thickens slightly, whisking frequently. Remove the pan from the heat.
Layer half of the potatoes in the bottom of the prepared pan. Top with half of the onion, half of the sauce, and 1 cup of the cheddar cheese. Repeat layers, using the remaining potatoes, onion, sauce, and 3/4 cup of cheddar cheese.
Cover with foil and bake for 30 minutes.
Uncover and bake for 35 to 40 minutes, until the sauce the bubbly, the potatoes are tender, and the cheese is golden.
Let stand at room temperature for 20 minutes before serving.