WRECIPE WEDNESDAY… My Famous Scalloped Potatoes!

Cheesy, bubbling classic comfort – Scalloped Potatoes.

Yes, this is my famous recipe that I always get requests for!

Perfect special side for Thanksgiving, or as a great side to a vegetarian meal if you sub out the chicken stock for vegetable stock and serve along side a nice mountain of roasted root vegetables.

Print Recipe

SCALLOPED POTATOES

Course

Side Dish

Cuisine

Comfort Food

Servings

Ingredients

• 1 cup Cheddar cheese grated
• 1.5 cups Gruyere cheese grated
• 6 Yukon gold potatoes
• 4 cups brown onions thinly sliced
• 1 clove garlic
• 2 tsp fresh thyme chopped
• 2 tbsp flour
• 2 cups half and half
• .5 cup chicken stock
• 1 tsp salt
• .5 tsp white pepper
• 1 tsp butter
• 2 tbsp EVOO

Course Side Dish Cuisine Comfort Food Servings Ingredients 1 cup Cheddar cheese grated 1.5 cups Gruyere cheese grated 6 Yukon gold potatoes 4 cups brown onions thinly sliced 1 clove garlic 2 tsp fresh thyme chopped 2 tbsp flour 2 cups half and half .5 cup chicken stock 1 tsp salt .5 tsp white pepper 1 tsp butter 2 tbsp EVOO

Instructions

1. Caramalize thinly sliced onions and chopped garlic in EVOO [make sure onions and garlic are nice and dry when you put them in the heated EVOO or you'll have problems getting carmalization!]
2. Melt butter in bottom of gratin/baking dish.
3. Combine salt and pepper with flour, and sprinkle a tbsp over each layer as you assemble.
4. Layer onions/garlic, thin sliced/peeled potatoes, and cheeses
5. Pour chicken stock and half and half on top after last layer assembled.
6. Top with more cheese and sprinkle with thyme.
7. Bake, covered, at 400 degrees for 50 minutes until cooked through, then remove cover and brown and bubbly on top.