All you need in life is meat and potatoes. The combination of those two things are seemingly endless, just ask any good Midwestern and they'll tell you. You really can't go wrong with a dish relying on those two things, but these scalloped potatoes are going to give you a go-to recipe when you've got a hankering.
Here's how to make them:
- 2 pounds yukon gold potatoes, peeled and thinly sliced 1/8"
- 1 onion, thinly sliced
- 4 tablespoons butter
- 2.5 cups milk
- 6 cloves garlic, minced
- 1/2 tablespoon thyme, picked and chopped
- 1.5 cups parmesan cheese grated
- 1/4 cup flour
- 1 tablespoon olive oil
- 1.5 teaspoon salt
- Pepper to taste
Put a sauce pot on medium heat and add in butter. Gently sauté garlic and onions until tender. Then add in thyme and allow to cook for another minute.
Keeping heat on medium, slowly add in flour. Stir continuously for 4-5 minutes, allowing roux to cook.
Slowly whisk in milk and allow to slightly thicken on low heat for 5-10 minutes. Be sure to stir frequently to avoid the bottom from burning.
Coat the bottom of a baking dish with olive oil. Layer half of the potatoes and season with salt and pepper, then half the sauce and half the cheese. Layer the remaining potatoes and repeat, with cheese being the last layer on top.
Bake at 375 degrees for 1 hour and 5 minutes, or until potatoes are tender.
Allow to rest for 15 minutes before serving.
[Source: Cooktop Cove]