Easy Cheesy Scalloped Potatoes
You might want to double up on this delicious side dish because everyone will want seconds and thirds.
Photo by Iuliia-Nedrygailova
SERVES 6–8
2 large russet potatoes, unpeeled and thinly sliced
¼ cup butter
¼ cup all-purpose flour
1½ cups milk
Kosher salt
White pepper
Pinch, nutmeg
2 cups cheddar cheese, divided
1 tablespoon thyme leaves, freshly chopped (plus extra for garnish)
Preheat oven to 350 F. Into a large baking dish sprayed with cooking spray, layer potato slices. In a large saute pan over medium heat, melt butter and add flour. Whisk constantly until combined, about 2 minutes. Add milk and continue to whisk until sauce thickens, another 2–3 minutes. Whisk in salt, pepper and nutmeg. Remove from heat and stir in 1½ cups cheese and thyme. Pour sauce over potatoes and sprinkle on the remaining of cheese. Bake for 25–30 minutes until cheese is melted and sauce is bubbly. Garnish with chopped thyme.
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