Cheesy Scallop Potatoes
Cheesy Scallop Potatoes
Ingredients
For the Potatoes
- 2 pounds russet potatoes, thinly sliced (about 1/8-inch thick), skin on
- as needed avocado oil spray
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon granulated garlic
For the Cream Sauce
- 2 cups whole milk
- 1/2 cup unsalted butter, 1 stick
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup shredded white cheddar cheese, plus 1/2 cup for topping
For Garnish
- 2 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Arrange the thinly sliced potatoes in an even layer in the prepared baking dish. Spray generously with avocado oil. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of granulated garlic, ensuring all potatoes are lightly coated.
⏱️ 10 min
- 3
In a medium saucepan, combine the whole milk, unsalted butter, 2 sprigs of fresh rosemary, and 3 sprigs of fresh thyme. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is warm.
⏱️ 5 min
- 4
Sprinkle the all-purpose flour into the warm milk mixture, whisking constantly to prevent lumps. Continue to whisk until the sauce begins to thicken slightly, about 2-3 minutes.
⏱️ 3 min
- 5
Remove the herb sprigs from the sauce. Add 1 cup of shredded white cheddar cheese to the saucepan, whisking until the cheese is fully melted and incorporated, and the sauce is smooth and creamy.
⏱️ 2 min
- 6
Pour the prepared creamy cheese sauce evenly over the seasoned sliced potatoes in the baking dish, ensuring the potatoes are mostly submerged.
⏱️ 2 min
- 7
Sprinkle the remaining 1/2 cup of shredded white cheddar cheese over the top of the potatoes and sauce. Place 2 fresh sprigs of thyme on top for garnish before baking.
⏱️ 3 min
- 8
Bake for 45-55 minutes, or until the potatoes are tender when pierced with a fork, the sauce is bubbly, and the cheese on top is golden brown and melted. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 45 min•🌡️ 375
- 9
Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Scallop Potatoes
For the Potatoes
- 2 pounds russet potatoes, thinly sliced (about 1/8-inch thick), skin on
- as needed avocado oil spray
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon granulated garlic
For the Cream Sauce
- 2 cups whole milk
- 1/2 cup unsalted butter, 1 stick
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup shredded white cheddar cheese, plus 1/2 cup for topping
For Garnish
- 2 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Arrange the thinly sliced potatoes in an even layer in the prepared baking dish. Spray generously with avocado oil. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of granulated garlic, ensuring all potatoes are lightly coated.
⏱️ 10 min - 3
In a medium saucepan, combine the whole milk, unsalted butter, 2 sprigs of fresh rosemary, and 3 sprigs of fresh thyme. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture is warm.
⏱️ 5 min - 4
Sprinkle the all-purpose flour into the warm milk mixture, whisking constantly to prevent lumps. Continue to whisk until the sauce begins to thicken slightly, about 2-3 minutes.
⏱️ 3 min - 5
Remove the herb sprigs from the sauce. Add 1 cup of shredded white cheddar cheese to the saucepan, whisking until the cheese is fully melted and incorporated, and the sauce is smooth and creamy.
⏱️ 2 min - 6
Pour the prepared creamy cheese sauce evenly over the seasoned sliced potatoes in the baking dish, ensuring the potatoes are mostly submerged.
⏱️ 2 min - 7
Sprinkle the remaining 1/2 cup of shredded white cheddar cheese over the top of the potatoes and sauce. Place 2 fresh sprigs of thyme on top for garnish before baking.
⏱️ 3 min - 8
Bake for 45-55 minutes, or until the potatoes are tender when pierced with a fork, the sauce is bubbly, and the cheese on top is golden brown and melted. If the top browns too quickly, you can loosely cover it with foil.
⏱️ 45 min•🌡️ 375 - 9
Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped fresh parsley.
⏱️ 10 min