Classic scalloped potatoes baked with tender layers of thinly sliced potatoes in a rich, creamy cheese sauce until golden and comforting.

5 large potatoes, thinly sliced

1 medium onion, diced

2 cloves garlic, minced

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried thyme

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Preheat the oven to 180°C (350°F) and grease a baking dish.
Peel and thinly slice the potatoes, about 1/8-inch thick.
In a saucepan over medium heat, melt the butter.
Add the diced onion and cook until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the mixture and stir constantly to form a roux.
Slowly whisk in the milk until smooth and thickened.
Season the sauce with salt, black pepper, and dried thyme.
Stir in half of the cheddar cheese and all of the Parmesan until melted.
Layer sliced potatoes in the baking dish and pour cheese sauce over them.
Repeat layers until all potatoes and sauce are used, finishing with remaining cheddar on top.
Cover with foil and bake for 45 minutes.
Remove foil and bake for another 15 minutes until bubbly and golden.
Let rest for a few minutes before serving.

Slice potatoes evenly for consistent cooking.

Add a splash of milk when reheating if the sauce thickens.

Cover with foil if the top browns too quickly.

Gruyère can be used in place of cheddar for a richer flavor.