Easy & delicious
This Mess Is Ours
My scalloped potatoes start with creamy Yukon Gold potatoes layered in rows and doused in a garlicky thyme cream sauce, and piled high with Gruyère, a hearty dusting of Parmesan, and finally baked to perfection in the oven.
- butter - minced white onion - garlic cloves, minced - gluten free all-purpose flour - boiling water with 2 vegetable bouillion cubes dissolved into it - 2% milk - coarse kosher salt - black pepper - fresh thyme leaves, divided - Yukon Gold Potatoes - freshly-grated Gruyère - freshly-grated Parmesan
Preheat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray; set aside.
Melt the butter in a large sauté pan over medium-high heat. Add the onion, and sauté for 4-5 minutes until soft and translucent. Add the garlic and sauté for an additional 1-2 minutes until fragrant.
Stir in the gluten free flour until it is evenly combined, and cook for 1 more minute. Gradually pour in the vegetable stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, then whisk until combined.
Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. Then remove from heat and set aside.
Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top with half of the cream sauce. Sprinkle with Gruyère and the Parmesan cheese. Top with the remaining sliced potatoes, the other half of the cream sauce, and the remaining Gruyère cheese.
Cover the pan with aluminum foil and bake for 30mins. Then remove the foil and bake uncovered for 25-30mins. Transfer the pan to a cooling rack, and sprinkle with thyme, flaky sea salt, and freshly ground black pepper