Cheesy scalloped potatoes from scratch are a delicious potato side dish to go with your holiday meals. Made with real food ingredients, these scalloped potatoes will have everyone begging you for the recipe! (vegetarian, gluten-free option)
2 lbs baby Yukon gold potatoes, peeled and sliced into 1/8” rounds
1 small shallot, minced
4 cloves garlic, minced
1/4 cup parmesan cheese, grated
1/2 cup gruyere cheese, grated and divided
2 tsp fresh thyme leaves, divided
2 tsp fresh rosemary leaves, chopped and divided
1 tbsp olive oil
1 tbsp flour (all purpose or white whole wheat)*
1 cup chicken or vegetable stock
1 1/2 cups skim or low-fat milk
1/2 tsp salt
1/2 tsp freshly cracked black pepper
Heat oven to 400° F.
Peel and slice potatoes (I used a mandolin for even thickness). Mince shallot and garlic, grate cheese and prepare herbs.
Layer potatoes into the bottom of a lightly greased 9″ baking dish or cast-iron skillet, stopping halfway and sprinkling half of the thyme and rosemary in the middle, then layering remaining potatoes.
In a large skillet, heat olive oil over low heat. Add shallot and garlic and cook, stirring, until soft, about 3 minutes. Sprinkle flour over mixture and stir. Slowly add in stock and milk, stirring continuously to prevent milk from curdling. Continue cooking over low heat until bubbly and slightly thickened.
Stir in salt, pepper, remaining herbs, parmesan and half of the gruyere cheese. Pour mixture over potatoes. Gently shake pan from side to side to push mixture into the bottom layers. Top with remaining gruyere.
Bake 30 minutes covered with foil, then remove foil and bake an additional 20-30 minutes, or until potatoes are soft. Remove from oven and enjoy!
*Use all-purpose gluten-free flour substitute for gluten-free
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