Parmesan and White Cheddar Scalloped Potatoes

• Vegetarian

• Produce

  • 5 Garlic cloves
  • 1 1/2 cups Onion
  • 1 Parsley, fresh
  • 1/2 tsp Rosemary, dried
  • 2 1/2 lbs Russet potatoes
  • 1 1/2 tsp Thyme, fresh

• Canned Goods

  • 1 cup Vegetable broth

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Sea salt
  • 2 1/2 tbsp Whole wheat flour

• Dairy

  • 1 1/2 cups 2% milk
  • 2 1/2 tbsp Butter
  • 3/4 cup Parmesan cheese
  • 1 1/2 cups White cheddar cheese

Found on buildyourbite.com

Description

Ingredients

• 1½ cups diced onion
• 5 garlic cloves, minced
• 2.5 tablespoons butter (I used vegan butter since I had it on hand)
• 2.5 tablespoons whole wheat flour
• 1 cup vegetable broth
• 1.5 cups of 2% milk
• ½ teaspoon dried rosemary
• 1½ teaspoons minced fresh thyme
• 1 teaspoon sea salt (or to taste)
• ½ teaspoon pepper
• 1½ cups shredded white cheddar cheese
• ¾ cup freshly grated parmesan cheese
• 2½ pounds russet potatoes, thinly sliced
• fresh parsley, for topping (optional)

Directions

• Slice potatoes into thin rounds and place in a bowl
• In a pan, melt butter over medium heat
• Add garlic and onion and sautee for about 5 minutes
• Add flour and stir together
• Add vegetable broth, milk, salt, pepper, rosemary, and thyme
• Stir the mixture on medium high heat until it starts to thicken slightly (around 5-7 minutes)
• Add the ¾ cup of grated parmesan and stir until melted
• Grease a 13 X 9 dish with olive oil or cooking spray
• Place ½ of the potatoes in the dish (they should evenly cover the bottom of the dish)
• Cover potatoes with ½ of the sauce mixture
• Place ¾ cup of white cheddar cheese on top
• Cover with remaining potatoes (another even layer)
• Top with remaining sauce and remaining ¾ cup of cheddar cheese on top
• Cover with foil and bake at 375 for 35 minutes
• Remove foil and bake for another 15-25 minutes, or until potatoes are cooked through and the top starts to brown
• (optional) Crank up heat to 425 for the last few minutes for extra crispiness
• Top with fresh parsley