Scalloped Potatoes
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2 cups shredded sharp cheddar cheese
- Fresh thyme or parsley for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Sprinkle the flour over the melted butter and garlic, whisking continuously to create a smooth roux.
- Gradually pour in the warmed milk and heavy cream, whisking constantly to avoid lumps.
- Continue to cook the sauce until it thickens, usually 5-7 minutes.
- Season the sauce with salt, black pepper, and ground nutmeg (if using).
- Adjust seasoning to taste.
- Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese until fully melted.
- Arrange a layer of thinly sliced potatoes in the prepared baking dish, slightly overlapping.
- Pour a portion of the cheese sauce over the potatoes, ensuring even coverage.
- Repeat the layers until all potatoes and sauce are used, finishing with a layer of sauce on top.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top layer.
For Baking:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 20-25 minutes or until the top is golden brown, and the potatoes are fork-tender.
- Let the Scalloped Potatoes rest for 10 minutes before serving.
- Garnish with fresh thyme or parsley before serving.
Prep Time: 20 minutes | Baking Time: 65-70 minutes | Total Time: 1 hour 30 minutes | Servings: 8
Tips:
Use a mandoline slicer for uniformly thin potato slices.
Experiment with different cheese varieties for added flavor.