Here’s a classic recipe for creamy scalloped potatoes:
Creamy Scalloped Potatoes
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven:
- Preheat your oven to 375Β°F (190Β°C). Grease a 9×13-inch baking dish.
- Prepare Potatoes:
- Peel and thinly slice the potatoes (about 1/8 inch thick). Set aside in a bowl of cold water to prevent browning.
- SautΓ© Onions and Garlic:
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Make the Sauce:
- Sprinkle the flour over the onions and garlic, stirring continuously to create a roux. Cook for about 2 minutes to get rid of the raw flour taste.
- Gradually whisk in the milk and heavy cream. Continue to whisk until the mixture thickens and begins to bubble.
- Reduce the heat to low and stir in the shredded cheddar cheese, grated Parmesan, salt, black pepper, and nutmeg. Stir until the cheeses are completely melted and the sauce is smooth.
- Assemble the Dish:
- Drain and pat the potato slices dry. Arrange half of the potato slices in the prepared baking dish, overlapping them slightly.
- Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
- Garnish and Serve:
- Allow the scalloped potatoes to cool for a few minutes before serving. Garnish with chopped fresh parsley.
Enjoy your creamy scalloped potatoes as a delicious side dish!
4o
