Joanna Gaines Scalloped Potatoes Recipe
Are you looking for comfort food perfection? Joanna Gaines Scalloped Potatoes Recipe is your answer. This creamy, cheesy dish is a family favorite.
Equipment
- Sharp knife
- Mandoline slicer
- 9x13-inch baking dish
- Medium saucepan
- Whisk
- Aluminum foilÂ
- Oven mitts
- Measuring cups and spoons
Ingredients
- 3 pounds russet potatoes thinly sliced
- 4 tablespoons butter
- 3 cloves garlic minced
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- Fresh parsley for garnish
Instructions
- Peel the potatoes completely clean.
- Slice them into thin, even rounds.
- Aim for about ⅛ inch thickness.
- Thinner slices cook more evenly.
- Place slices in cold water.
- This prevents them from turning brown.
- Melt butter in your saucepan over medium heat.
- Add minced garlic and cook 30 seconds.
- Whisk in the flour completely.
- Cook for one minute, stirring constantly.
- Slowly pour in milk and cream.
- Whisk until the sauce thickens nicely.
- Add salt, pepper, and thyme now.
- Preheat your oven to 375°F first.
- Grease your baking dish with butter.
- Drain the potato slices thoroughly.
- Layer half the potatoes in the dish.
- Pour half the sauce over them.
- Sprinkle one cup of cheese on top.
- Repeat with remaining potatoes and sauce.
- Save the last cup of cheese.
- Cover the dish tightly with foil.
- Bake for 45 minutes covered.
- Remove foil and add remaining cheese.
- Bake uncovered for 30 more minutes.
- The top should turn golden brown.
- Potatoes should be fork-tender throughout.
Notes
- Slice potatoes uniformly for even cooking.
- Use a mandoline for perfect slices.
- Don't skip the garlic in sauce.
- It adds incredible flavor depth.
- Full-fat dairy makes the creamiest results.
- Let the dish rest 10 minutes.
- This helps everything set up nicely.
- Fresh thyme tastes better than dried.
- Add extra cheese if you love it.