Cheesy scalloped potatoes

Step by Step

Step 1

Preheat the oven to 375ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray. Set aside.

Step 2

Use a mandoline* to slice each potato into 1/8-inch thick rounds. We used size 2.0 on our mandoline. Set sliced potatoes aside.

Step 3

Heat 1 tablespoon of olive oil in a medium saucepan over medium/high heat. When the olive oil is fragrant, add the onion and 1/4 teaspoon salt to the saucepan and sauté for 3 minutes. Add the garlic and sauté for another 2-3 minutes or until the onion begins to brown.

Step 4

Mix in the last 3 tablespoons of olive oil to the pan and let it heat for 30 seconds.

Step 5

Add the flour to the saucepan and whisk the oil, onion, garlic, and flour together until it turns into a paste.

Step 6

While whisking, slowly pour the milk into the saucepan. Continue to whisk the milk over medium heat until the milk begins to thicken.

Step 7

Remove the saucepan from the heat and sprinkle the cheddar cheese into the saucepan. Whisk until the cheese melts.

Step 8

Add the vegetable broth, garlic powder, and Greek Yogurt to the saucepan and whisk until combined.

Step 9

Spread 1/2 cup of the cheese sauce into the bottom of the prepared casserole dish.

Step 10

Use the sliced potatoes to create 3 rows of tightly packed potatoes on top of the cheese sauce in the dish.

Step 11

Carefully pour the cheese sauce on top of the potatoes, working the cheese sauce in between each potato round. You can use a knife or fork for this, but it's important to get the cheese in between each potato slice and on top. This is a tedious step but the effort is well worth it!

Step 12

Cover the baking dish with foil and bake for 30 minutes.

Step 13

Remove from the oven, scrape down the sides of the dish, and bake (covered) for an additional 15 minutes.

Step 14

Remove the baking dish from the oven and sprinkle the parmesan cheese on top of the potatoes.

Step 15

Turn the heat to 450ºF and place the casserole dish, uncovered, back in the oven for 5 minutes or until the parmesan cheese starts to brown.

Step 16

Garnish with fresh thyme and let potatoes rest for at least 5 minutes before serving to allow the sauce to thicken.

Tips and Warnings

Storage: Transfer completely cooled potatoes to an airtight container and refrigerate for up to 5 days. Reheat in the microwave or oven until warmed through.
Make Ahead Instructions: Prepare the recipe as instructed through pouring the cheese sauce on top of the potatoes. Store the baking dish (covered) in the refrigerator for up to 3 days. When you are ready to bake the potatoes, continue with the recipe – you may need to add a few minutes to the first bake time as the potatoes will be cold straight from the fridge.
Mandoline: For evenly sliced potatoes, using a mandoline is best. If you don’t have one, a sharp knife works, too.

Ingredient

Milk

473.18 ml 16.56 fl. ozs
Olive oil

59.15 ml 2.07 fl. ozs
Shredded cheddar cheese

3548.82 ml 124.21 fl. ozs
Salt

2.46 ml 0.09 fl. ozs
Garlic powder

4.93 ml 0.17 fl. ozs
Medium white onion

0.5 0.5
Broth

59.15 ml 2.07 fl. ozs
Minced garlic

9.86 ml 0.35 fl. ozs
Nonfat greek yogurt

118.29 ml 4.14 fl. ozs
Shredded parmesan cheese

236.59 ml 8.28 fl. ozs
White whole wheat flour

78.85 ml 2.76 fl. ozs
Yukon gold potatoes

1.96 kg 4.32 lbs
Fresh thyme springs

1 1

Amount Per Serving
	Calories	359 kcal
	Carbohydrates	22 g
	Protein	10 g
	Fat	12 g
	Fiber	1 g
	Sugar	4 g

View nutrition facts