Irresistible Scalloped Potatoes
Creamy, cheesy scalloped potatoes recipe perfect for Canadian family dinners. Easy, cozy, and freezer-friendly!
Equipment
- 9x13-inch Baking Dish
- Medium Saucepan
- Mandoline Slicer
Ingredients
Main Ingredients
- 4 Yukon Gold potatoes large, peeled and thinly sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup cheddar cheese shredded
- 1 onion small, finely chopped
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme optional
- 1/4 tsp paprika for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Thinly slice the potatoes using a sharp knife or mandoline slicer.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute until smooth.
- Slowly whisk in the milk, stirring constantly until the sauce thickens.
- Stir in onion, garlic, salt, pepper, thyme, and half of the cheese.
- Layer half of the sliced potatoes in the baking dish and pour half of the sauce over.
- Add remaining potato slices and pour the rest of the sauce on top.
- Sprinkle remaining cheese and paprika over the top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 20-25 minutes until golden and bubbly.
- Let cool for 10 minutes before serving.
Notes
Optional Add-ins: bacon bits, sautéed mushrooms, spinach, or extra cheese. Freezer-friendly: Cool completely, store in airtight containers, and freeze up to 3 months.