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Scalloped Potatoes

  • Yield: 8 1x


Rish and cheesy scalloped potatoes


  • 3 Tbs butter ( )
  • 1 ea small white onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 1/4 cup all-purpose flour
  • 1 cup veggie broth
  • 2 cups whole milk
  • 1 1/2 tsp kosher or sea salt
  • 1/2 tsp black pepper (freshly ground)
  • 2 tsp fresh thyme (chopped)
  • 4 lbs yukon gold potatoes (unpeeled, sliced in 1/8 inch rounds)
  • 1 cup sharp cheddar cheese (grated)
  • 1 cup gouda cheese (grated)
  • 1/2 cup Parmesan cheese (grated)


  1. Preheat oven to 400 degrees.
  2. Melt butter in a sauté pan over medium-high heat.
  3. Add onion and sauté for 4-5 minutes until soft and translucent.
  4. Add garlic and sauté an additonal 1-2 minutes until fragrant.
  5. Stir in flour until it is evenly combined.
  6. Gradually pour in the broth and whisk until combined.
  7. Add in the milk, salt, pepper, and 1 tsp thyme and whisk until combined.
  8. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan.
  9. Remove from heat and set aside.
  10. Grease a 12 X 18 baking dish and set aside.
  11. Spread half the potatoes in an even layer on the bottom of the baking pan.
  12. Top evenly with half the cream sauce.
  13. Then sprinkle evenly with half the cheddar and gruyere cheese and all the Parmesan cheese.
  14. Top evenly with the remaining potatoes, the rest of the cream sauce and remaining cheese.
  15. Cover pan with foil and bake for 30 minutes.
  16. Remove the foil and bake uncovered for 25-30 minutes.
  17. Remove to cooling rack and top with remaining thyme and extra Parmesan.




  • Calories: 445
  • Fat: 18.78 g
  • Carbohydrates: 53.54 g
  • Protein: 16.85 g
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