Easy Cheesy Stove Top Scalloped Potatoes

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

When there's not enough room in the oven, learn how to cook homemade Easy Cheesy Stove Top Scalloped Potatoes from scratch.

2 tablespoons unsalted butter
1/2 cup diced white or yellow onion
1 clove garlic, minced
2 tablespoons all-purpose flour
1 teaspoon salt (preferably kosher)
1 1/2 cups whole milk, room temperature
1 pound (16 ounces) russet potatoes (roughly 2 large potatoes), peeled and thinly sliced (preferably with a mandoline for even, thin cuts)
1 cup shredded cheddar cheese
1 tablespoon fresh herb, such as thyme, rosemary, or chive (optional)

In a Dutch oven, another wide-bottomed saucepan, or large deep skillet, melt the butter. Add the onion and a big pinch of salt and cook 5 minutes until softened. Add the garlic and cook 1 minute.
Stir in the flour and salt until a roux (thick paste) forms. Gradually whisk in the milk.
Bring to a boil. Once boiling, turn the heat down to a simmer and add the potatoes. Cook covered with a lid for 15-20 minutes or until the potatoes are fork tender, stirring often to prevent burning on the bottom.
Stir in the cheese and herbs until melted. Serve warm.