Soft, tender, thinly sliced Scalloped Potatoes are flavorful as can be in a creamy mixture, then coated with freshly grated cheddar cheese and baked to bubbly golden brown perfection.
4large yellow potatoes1 ½ pounds, peeled and sliced into ¼-inch thick slices
Instructions
Preheat the oven to 400 °F (204 °C)
Melt the butter in a large skillet over medium heat then add the onion and cook until it becomes translucent.
Add the garlic, salt, pepper, paprika and thyme to the pan and cook just until the garlic becomes fragrant, about one minute.
Add the flour and whisk until it starts to turn a light brown color then add the milk and sour cream and stir until it starts to thicken.
Add 1 cup of the cheese to the sauce and stir until it's fully melted.
Pour 1/4 of the mixture into a 9 by 13-inch baking pan or casserole dish and spread it out evenly then layer in 1/3 of the potatoes.
Pour another 1/4 of the mixture on top then sprinkle 1/3 of the cheese on top followed by another layer of potatoes then sauce, then cheese, then potatoes, then sauce and the remaining cheese on top.
Cover with nonstick foil and bake for 45 minutes then remove the foil and bake for another 20 to 30 minutes or until the top starts to bubble and the potatoes are tender.
Let it cool for 30 minutes to an hour before slicing and serving with freshly chopped chives for garnish if desired.
Notes
These scalloped potatoes can be stored in an airtight container in the fridge for up to three days.