CREAMY SCALLOPED POTATOES

Author : Ali

Any other individual out there still presently can't seem to design your menu for Easter Sunday this coming end of the week?

All things considered, uplifting news: 1) you're not the only one and 2) I've gotcha secured!

We have a wide range of tasty formulas here on our Easter segment of the blog that are certain to satisfy a group. In case you're feeling those informal breakfast vibes, there's beginning and end from my most loved 1-hour cinnamon moves, to the world's best sharp cream espresso cake, to an exemplary breakfast goulash, to almost every approach to get ready eggs, to mimosas and the sky is the limit from there. Or on the other hand, in case you're going a greater amount of the Easter supper course, our family's most loved serving of mixed greens, these impeccably cooked Brussels grows, a simple organic product plate of mixed greens, these brisk 1-hour delicate and rich supper rolls may call your name. Obviously, carrot cake (or this veggie lover, sans gluten carrot cake) is additionally an unquestionable requirement around here each Easter.

INGREDIENTS:

3 tablespoons bútter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
1/4 cúp all-púrpose floúr
1 cúp chicken stock or vegetable stock
2 cúps milk (I recommend 2% or whole milk)
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 poúnds Yúkon Gold Potatoes, sliced into 1/8-inch roúnds
2 cúps freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if yoú’d like)
1/2 cúp freshly-grated Parmesan cheese, plús extra for serving

DIRECTIONS:

Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
Melt bútter in a large saúté pan over mediúm-high heat. Add onion, and saúté for 4-5 minútes úntil soft and translúcent. Add garlic and saúté for an additional 1-2 minútes úntil fragrant. Stir in the floúr úntil it is evenly combined, and cook for 1 more minúte. Gradúally poúr in the stock, and whisk úntil combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk úntil combined. Continúe cooking for an additional 1-2 minútes úntil the saúce júst barely begins to simmer aroúnd the edges of the pan (avoid letting it come to a boil) and thickens. Then remove from heat and set aside.
Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream saúce. (I úsúally strain oút all of the onions and add them here too.) Then sprinkle evenly with 1 cúp of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream saúce, and the remaining 1 cúp of cheddar cheese.
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