Scalloped Potatoes that’s creamy, cheesy, and full of flavor:
Ingredients:
- 4 large russet or Yukon Gold potatoes (about 2 pounds)
- 1 medium onion (thinly sliced)
- 3 cloves garlic (minced)
- 2 cups heavy cream (or a mixture of 1 cup milk and 1 cup cream for a lighter version)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt (to taste)
- Black pepper (to taste)
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon paprika (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions:
1. Preheat and Prepare Baking Dish:
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with butter or cooking spray. Set aside.
2. Slice the Potatoes:
- Peel the potatoes if desired, or leave the skins on for extra texture and nutrients.
- Slice the potatoes very thinly (about 1/8-inch thick) using a sharp knife or a mandoline slicer. This will ensure even cooking and a creamy texture.
3. Make the Creamy Sauce:
- In a medium saucepan, melt 3 tablespoons butter over medium heat.
- Add the sliced onions and minced garlic to the pan. Sauté for 2-3 minutes until the onions are soft and the garlic is fragrant.
- Stir in 2 tablespoons of flour and cook for another 1 minute, stirring constantly to form a roux (a thick paste). This helps thicken the sauce.
- Gradually add 2 cups of heavy cream (or 1 cup milk and 1 cup cream), whisking constantly to avoid lumps.
- Bring the mixture to a gentle simmer while continuing to whisk. Allow it to cook for 5-7 minutes until the sauce thickens.
- Add salt, black pepper, and 1/2 teaspoon dried thyme (optional) to the sauce, stirring to combine. Taste and adjust seasoning as needed.
4. Assemble the Dish:
- Start by layering the sliced potatoes at the bottom of the prepared baking dish.
- Pour about one-third of the creamy sauce over the first layer of potatoes.
- Sprinkle 1/2 cup of shredded cheddar cheese over the sauce.
- Repeat the layering process—add more potatoes, followed by more sauce and a sprinkle of cheese. Continue layering until all potatoes, sauce, and cheese are used, ending with a generous layer of cheese on top.
5. Bake the Scalloped Potatoes:
- Cover the baking dish with aluminum foil to prevent the top from burning.
- Bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 30-40 minutes, or until the potatoes are tender when pierced with a fork, and the top is golden and bubbly.
- If the top starts to brown too quickly, you can cover it loosely with foil again during the last 10 minutes of baking.
6. Garnish and Serve:
- Once the scalloped potatoes are fully cooked, remove the dish from the oven and let it rest for about 10 minutes to allow the sauce to thicken further.
- Garnish with paprika (optional) and a sprinkle of fresh parsley for added color and flavor.
- Serve hot as a delicious side dish to complement any meal!
Pro Tips:
- For extra richness: Add a few tablespoons of sour cream or cream cheese to the sauce for an even creamier texture.
- Cheese Variations: Feel free to experiment with different cheeses like Gruyère, Monterey Jack, or Gouda for a different flavor profile.
- Make Ahead: This dish can be made a day in advance. Assemble the potatoes and sauce, then cover and refrigerate. Bake the next day, adding a few extra minutes to the cooking time.
Enjoy
