Scalloped Potatoes with Thyme

This recipe is a holiday must! So creamy and delicious! Goes great with any roast.

Ingredients:

• 2 lbs yukon gold potatoes, sliced thinly crosswise (about 1/8 inch)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 dash cayenne
• 2 cups whole milk
• 1/2 teaspoon pepper
• 2 teaspoons fresh thyme
• 1 small onion, diced

Instructions:

1. Preheat oven to 375 degrees F.
2. Place a saucepan over medium heat and add butter. Once butter is almost melted add in flour and whisk until incorporated. Sprinkle in mustard, garlic powder, salt and cayenne and cook for about 1 minute. Slowly add in milk and continue to stir. Turn heat up to medium high and stir until liquid comes to a rolling boil. Constantly stir and scrap bottom until sauce begins to thicken, about 1-2 minutes. Remove from heat and add in pepper and thyme. Set aside.
3. Grease a 8×8 or 9×13 baking dish with non-stick cooking spray. Spread 2-3 tablespoons of the cream mixture on the bottom of dish. Arrange potatoes on the bottom of the dish, overlapping as you go. Sprinkle 1/4 of the onions on top of potatoes and follow with 1/3 of the cream sauce. Continue laying in the same order, potatoes, onions, cream mixture. Finish with a layer or potatoes, topped with the last bit of cream sauce.
4. Place baking dish on a baking sheet and cover with foil. Bake for 40 minutes. Remove foil and continue to bake for an additional 45 minutes. Remove and allow to cook for about 10 minutes. Sprinkle with fresh thyme, optional.
5. Serve warm and enjoy!!
6. My recipe was doubled 🙂