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Creamy Scalloped Potatoes

Creamy Scalloped Potatoes
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Delve into the rich, creamy world of homemade Creamy Scalloped Potatoes, a comforting dish perfected over twenty years. This luscious side is layered with tender potato slices, a velvety cream sauce infused with garlic and herbs, and finished with a golden cheese crust.

Ingredients

Scale

5 lbs Russet or Yukon Gold Potatoes
1/2 cup Unsalted Butter
1/2 cup All-Purpose Flour
4 cups Whole Milk
1 cup Heavy Cream
3-4 large Garlic Cloves, minced
1 small Yellow Onion, finely diced
1.5 cups Gruyère Cheese, shredded
1 cup Sharp Cheddar Cheese, shredded
1 tablespoon Fresh Thyme Leaves, chopped
1/2 teaspoon Nutmeg, freshly grated
1.5 teaspoons Salt, or to taste
1/2 teaspoon Black Pepper, freshly ground, or to taste
Pinch of Cayenne Pepper (optional)
Fresh Parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish
  2. Peel the potatoes and slice them uniformly thin, about 1/8-inch thick, placing them in a bowl of cold water
  3. In a large saucepan, melt the unsalted butter over medium heat. Cook the diced onion until softened, then add the minced garlic
  4. Sprinkle in the flour, whisking for 1-2 minutes to make a roux. Gradually whisk in the milk and cream, allowing the sauce to thicken while simmering gently
  5. Stir in the thyme, nutmeg, salt, black pepper, and cayenne. Adjust seasoning to taste
  6. Drain the potato slices and pat them dry. Layer them in the baking dish with sauce and cheeses, repeating the layers
  7. Cover with foil and bake for 60 minutes. Remove the foil, increase the temperature to 400°F (200°C), and bake for an additional 20-30 minutes until golde
  8. Let rest for 15-20 minutes before serving, garnished with parsley if desired

Notes

For even cooking, ensure potato slices are uniform.

Pat potatoes dry to avoid a watery sauce.

Find it online: https://onthatplate.com/creamy-scalloped-potatoes/