ThisIsNotPedro: Ok someone tell me what’s wrong with this recipe because it looks amazing and simple enough to make.
DougEECummings: Full recipe from [TipHero](http://tiphero.com/cheesy-scalloped-potatoes/)
**Scalloped Potatoes**
Serves 8
Prep Time: 20 Minutes
Total Time: 1 hour 30 Minutes
**Ingredients**:
* 3 pounds Yukon Gold potatoes, peeled (optional) and sliced ⅛-inch thick
* 2 cup shredded sharp cheddar cheese, divided
* ½ cup grated Parmesan cheese
* 3 Tablespoons butter
* 1 medium onion, thinly sliced
* 4 cloves garlic, minced
* 3 Tablespoons all-purpose flour
* 3 cups whole milk
* 1 teaspoon kosher salt
* ½ teaspoon black pepper
* ¼ teaspoon grated nutmeg
* 1½ Tablespoons fresh thyme, divided
**Preparation:**
1. Preheat the oven to 400°F / 205°C. Grease an 11-inch x 7-inch baking dish with butter and set aside.
2. Using a mandoline slicer or a sharp knife, slice the potatoes to ⅛-inch thick. (If you’re using a knife, try to cut the slices as evenly as possible.
3. Spread a third of the sliced potatoes in an even layer in the prepared baking dish.
4. In a small bowl, combine the cheddar and parmesan cheese and mix them well. Reserve ¾ cup for the topping and set it aside.
5. Prepare the sauce: in a large sauté pan over medium-high heat, melt the butter. Add the onion and cook until it’s translucent, about 4-5 minutes. Add the garlic and cook until it’s fragrant, about 30 seconds. Add the flour and stir while cooking for another 1 – 2 minutes. Add the milk, salt, pepper, nutmeg and 1 tablespoon of the thyme. Bring to a simmer and whisk until combined and thickened. Add the 1¾ cups of the cheese blend and stir until the cheese is melted and and the ingredients are completely mixed. Turn off the heat and set the sauce aside.
6. Pour a third of the cheese sauce over the potatoes, and spread it out evenly with a spatula. Spread the next third of potatoes in the baking dish and top it with another third of cheese sauce. Repeat the layering process with the remaining potatoes and sauce. Top the final layer of sauce with the reserved ¾ cup of cheese.
7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 25 -30 minutes, or until the potatoes are cooked through and the sauce is bubbling. Sprinkle with the remaining fresh thyme and serve warm.
mr_googly_eyed: I almost had an anxiety attack with the exclusion of a guard for that slicer.
AngelaBerserkel: Right, what if I just have regular salt ? Will it be a failure ?
Ivxnnx_: Okay every time i think of cheesy potatoes, i think of that overweight american lady who was addicted to them and couldn’t even eat a piece of broccoli.
ackaholic: Let’s just hope Barb didn’t make these. Her scalloped potatoes are fucked!
huntcookgrrl: Relieved to see they used more than just that first layer of potatoes. That would just be too much cheese; might be a bit much anyway. My mouth is telling me yes, but my arteries are telling me no. 🙁
onlyforthisair: Isn’t this Potatoes Au Gratin?
nateniu: What is that glove she has for the mandolin? Is it an anti cut one?
BashfulTurtle: This needs more cheese, more butter and more more cheese
JohniiMagii: Every gif recipe I see is insanely unhealthy. That’s the secret to being easy and tasty!
FALL3NS4INT: Bitch mittens.
amandayahh: Looks delicious! Am I wrong for wanting to add some frozen peas for color?
draggin_balls: Calorie overload
imaginaryideals: What’s the difference between adding the flour after the onions vs making a roux first? Is there one? I made a couple of kinda similar cheese-based sauces over Thanksgiving but the flour was always added for a roux with the suggestion to cook for one minute before adding anything else.
doitforthederp: Thank you so much for using Kevlar gloves, I love my mandolin but man is that sucker scary!
office_procrastinate: I’m paleo right now, what’s the calories on these things?
elephantlover254: Waaaaaaay to much onion.
Class1: it pains me to see somebody make a bechamel sauce that way
The_Walkin_Dude1: I gained 100 lbs just watching this.
wompzzz: I was waiting for the scallops, but I guess that’s the name of the recipe.
ClaudiaShiffter: Since being subscribed to this sub I learned American food = cheese.
JojenCopyPaste: I need one of those gloves. Bad. Every time I use a standing cheese grater I cut my hand pretty good
cap10wow: What happened to the reserved cheese? Did I miss it or was it edited out?
TomFoolery22: Someone forgot to put the herring in that Jansson’s Frestelse.
MyVeganBicycle: Why not add an egg to the cheese to firm it up?
JiberybobX: Huh, we call it Gratin Dauphinois, are they the same dish?
joshTheGoods: I wonder if you can just substitute in the sauce you make for the [foodlabs’ mac ‘n cheese](http://www.seriouseats.com/recipes/2015/10/the-food-labs-ultra-gooey-stovetop-mac-cheese.html)?
ZarihS: I personally like that you are wearing a glove when you are slicing the potatoes. When I was making scalloped potatoes one night, I too was using a slicer, only no glove. Took off part of my thumb.
After I got it to mostly stop bleeding, I finished the dish, after washing the slicer because my thumb-skin was stuck to the blade underneath. Wife wanted me to go to the ER. Nah! Now I have a never feel a thing patch on my thumb. Awesome!
Manofonemind: where’s the Frank’s Red Hot?
idontevenknowgoaway: What is that glove? Where do I get one? Could it have saved the tip of my thumb? These are the real questions
CrazinessX2: If you don’t put the amount, it’s not a recipe, it’s a list of ingredients
hairlessknee: I can’t eat cheesy potatoes since I watched the episode of my weird addiction wear the lady only ate cheesy potatoes for every meal.
Space_Man121: That looks so fucking good
Outofmany: When do they add the scallops?
Benboypop: Mu sister always makes these for christmas, they’re delicious
mtbguy1981: I’ve tried many scalloped potatoes recipes.. they never get done. Always still hard… Any ideas
Cygnus4500: Meh… pass on the flower.
spicyhorses: Halfway through this I realized I make this all the time
foreverahipster: Why take this much effort to make something that doesn’t taste nearly as good as a good old fashioned mashed potato with butter and gravy? r/gifrecipes get it together.
follow_your_bliss: Needs jalepeno
vanderpyyy: Totally unnecessary steps. Just boil cream with garlic, herbs and spices. No onions. Slice potatoes. Mix cream, potatoes and tons of cheese in a bowl and pour into a dish. Top with more cheese
kaoss77: I’m just going to use a bottle of ranch dressing instead of the onion gravy they made.
lilcooker: How does your awful shit keep getting upvoted OP…..? A+ for your complete raping of a roux then bechamel
Cerater: Isn’t this just potato bake
hidflect1: Why kosher salt? Don’t foist your tribalism on other people.
ZVAZ: I upvoted this cause i’m so happy they weren’t like ‘and then a can of cream of mushroom soup’ and instead gave the recipe for the cream sauce from scratch.