Ingredients:
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons Premium Extra Virgin Olive Oil
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- Fresh chives or parsley, chopped, for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with EVOO or cooking spray.
- Peel and thinly slice the potatoes and onions. You can use a mandolin slicer for even, thin slices.
- In a medium saucepan, heat 4 tablespoons of EVOO over medium heat.
- Add the minced garlic and sauté for about 30 seconds, or until fragrant.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, until it becomes lightly golden.
- Gradually whisk in the milk until the mixture is smooth and thickened. This will be your cheese sauce base.
- Add the shredded cheddar cheese and continue to stir until the cheese is fully melted and the sauce is creamy. Season with salt, black pepper, and dried thyme (if using).
- Place a layer of sliced potatoes in the prepared baking dish, followed by a layer of sliced onions.
- Pour a portion of the cheese sauce over the potatoes and onions, spreading it evenly.
- Repeat this layering process until you've used up all the ingredients, finishing with a layer of cheese sauce on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.
- After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown, and the potatoes are tender when pierced with a fork.
- If desired, garnish the cheesy scalloped potatoes with fresh chopped chives or parsley.
- Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.