Cheesy Scalloped Potatoes

A side dish perfect for the holidays, these CHEESY SCALLOPED POTATOES will have everyone going back for seconds! Made gluten-free with layers of potatoes and a creamy cheese sauce, this classic recipe is easy to make. Not gluten-free? Just use regular all-purpose flour.

Scalloped Potatoes are very similar to Potatoes Au Gratin, but have one distinct difference...cheese! Au Gratin is a French technique that always includes a creamy cheese sauce, but is not thickened with a roux. Whereas scalloped includes a cream sauce without cheese, and is thickened with a roux. You'll notice this recipe is a mixture of both. So call this Potatoes Au Gratin, or Cheesy Scalloped Potatoes...either way, they are delicious. It's hard to go wrong when potatoes are involved!

INGREDIENTS

2.5 lbs Yukon gold potatoes, rinsed

3 Tbsp butter

3 Tbsp gluten-free all-purpose flour

2 Tbsp fresh garlic, minced

2 cups heavy cream

1 tsp salt

1/2 tsp black pepper

2 tbsp fresh thyme

3 cups fresh cheddar cheese, shredded and divided

1 cup fresh Parmesan, shredded

Fresh chives, chopped, for garnish

HOW TO MAKE

-Preheat oven to 400, and grease a 9x13 baking dish.

-Using a mandolin, cut potatoes into 1/8" (3 mm) slices.

-Add the butter to a small saucepan over medium heat.

-Once melted, whisk flour in for 30 seconds.

-Add the garlic and cook it for 30 seconds. 

-Add in the cream, thyme, salt, and pepper.

-Once it reaches a slight boil, remove from the heat.

-Arrange half of the potatoes, overlapping, on the bottom of the baking dish.

-Pour half the cream mixture on top, and then evenly add half of each cheese. Repeat for the second layer, finishing with a layer of cheese on top.

-Cover with foil, and bake for 40 minutes.

-Remove the foil, and bake foranother 20-25 minutes (until a fork slides easily into the potatoes and cheese has started to brown).

-Garnish with chives, and let sit for 5-10 minutes prior to serving.