The true beauty of scalloped potatoes lies in their simplicity, yet the result is nothing short of spectacular. Each thin slice of potato absorbs the rich, creamy sauce, while the top layer becomes a golden, cheesy crust that crackles with flavor.
Ingredients:
- 4 large russet potatoes, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 garlic clove, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups sharp cheddar cheese, grated
- ½ cup Parmesan cheese, grated
- Fresh thyme (optional, for garnish)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare the cream sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the flour and cook for 2-3 minutes to create a roux.
- Add the milk and cream: Gradually whisk in the milk and heavy cream, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with salt and pepper.
- Layer the potatoes: Arrange half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cream sauce over the potatoes. Sprinkle half of the cheddar and Parmesan cheese over the sauce.
- Repeat: Layer the remaining potatoes on top, followed by the rest of the cream sauce and cheeses.
- Bake: Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Garnish and serve: Let the scalloped potatoes cool for 10 minutes before serving. Garnish with fresh thyme if desired.
