Cheesy Scalloped Potatoes are the ultimate easy classic side dish of perfectly cooked sliced potatoes layered in a creamy cheese sauce and baked crisp in the oven. These home-cooked cheesy scalloped potatoes are easy to make ahead of time, come out perfect every time and are a must-have when it comes to holiday side dishes.
To make these Cheesy Scalloped Potatoes start by preheating oven to 400 degrees and spray a 9 x 13 baking pan with nonstick spray. Melt the butter in a large skillet over medium high heat. Add in onion slices and saute for 4-5 minutes or until they are translucent. Add in the minced garlic and cook for 1 minutes.
Add in the flour and whisk to combine. Let cook for 1 minute then whisk in the chicken stock and milk. Whisk out any lumps before stirring in salt, pepper and thyme. Cook for 1-2 minutes until just starting to simmer (don't boil!). Remove from heat.
Wash, dry and slice potatoes thin.. about 1/4 inch thick.Spread half of the potatoes in an even layer in your baking pan and pour half of your sauce on top. Sprinkle with 1 cup of shredded cheese and half of the Parmesan cheese.
Repeat the layering with the other half of potatoes and sauce then top off with the remaining Parmesan cheese then the shredded cheese.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and then bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
When done, remove the pan, sprinkle with fresh thyme or chives and let rest for 10 minutes before serving.
Notes
PRO TIPS FOR PERFECT POTATOES
You can use Russet, red potatoes or Yukon potatoes for this dish.. it's completely up to personal preference.
If you like a mild cheese sauce experience, try using fontina or grueyre cheeses. If you like a little punch to your sauce, go with sharp cheddar and Parmesan.
Spray the underside of your aluminum foil with nonstick spray before covering your dish to bake. It ensures your cheese sauce won't stick to the foil.
Make life easy and grab a mandoline slicer either from a store or online for perfect, no-fuss potato slicing.
I don't recommend using pre-shredded cheese for this recipe. Pre-shredded bags are convenient but the preservatives and anti-clumping ingredients in them don't melt well and can make your dish oily. Instead, grab a block of cheese and shred it yourself just before baking.