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:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. In a medium saucepan, melt the butter over medium heat.
4. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Sprinkle the flour over the melted butter and garlic, whisking continuously to create a smooth roux.
6. Gradually pour in the warmed milk and heavy cream, whisking constantly to avoid lumps.
7. Continue to cook the sauce until it thickens, usually 5-7 minutes.
8. Season the sauce with salt, black pepper, and ground nutmeg (if using).
9. Adjust seasoning to taste.
10. Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese until fully melted.
11. Arrange a layer of thinly sliced potatoes in the prepared baking dish, slightly overlapping.
12. Pour a portion of the cheese sauce over the potatoes, ensuring even coverage.
13. Repeat the layers until all potatoes and sauce are used, finishing with a layer of sauce on top.
14. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top layer.

For Baking:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
2. Remove the foil and bake for an additional 20-25 minutes or until the top is golden brown, and the potatoes are fork-tender.
3. Let the Scalloped Potatoes rest for 10 minutes before serving.
4. 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.