Scalloped Potatoes
This Scalloped Potatoes recipe features thin slices of Yukon Gold paired with creamy Garlic Boursin. Bake with gruyere for a cheesy gratin!
Servings: 12
Calories: 242kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Large pot
- Grater
- Casserole dish
- Skillet
- whisk
Ingredients
- 3 tbsp Butter
- 1/4 cup All Purpose Flour
- 1 3/4 cups Milk
- 1 cup Vegetable Broth
- 150 g Garlic Boursin Cheese
- 4 cloves Garlic grated
- 1/2 tsp Dried Thyme
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 3 lb Yukon Gold Potatoes sliced 1/8 inch thick
- 1 Spanish Onion thinly sliced
- 2 cups Swiss Cheese (Gruyere or Emmental) grated
- 1 tbsp Fresh Chives finely sliced
Instructions
- Preheat the oven to 400°F and grease a 9x13-inch baking dish.
- In a medium skillet, melt the butter over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk followed by the vegetable broth and boursin, whisking continuously. Add the garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat.
- Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the onion, then half the sauce and 1/2 cup of the gruyere. Repeat the layers with the remaining potatoes, onion, sauce, and 1/2 cup cheese.
- Cover and bake for 30 minutes, then uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese on top is browned.
- Let stand at room temperature for 20 minutes before serving. Garnish with chopped chives.
Nutrition
Calories: 242kcal | Carbohydrates: 24g | Protein: 8.7g | Fat: 13.4g | Saturated Fat: 8.2g | Cholesterol: 25mg | Sodium: 416mg | Potassium: 537mg | Fiber: 3.4g | Sugar: 4.4g | Calcium: 187mg | Iron: 1mg
