Ingredients:
4 large russet potatoes, peeled and thinly sliced
1 large onion, thinly sliced
2 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish).
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Prepare the Potatoes:
Peel the potatoes and slice them thinly using a mandoline or a sharp knife.
Aim for uniform slices to ensure even cooking.
Thinly slice the onion and set it aside.
Make the Cream Sauce:
In a medium saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps.
Continue to cook the sauce until it thickens, about 5-7 minutes.
Remove the saucepan from the heat and stir in 1 cup of shredded cheddar cheese, salt, black pepper, dried thyme, and ground nutmeg until the cheese is melted and the sauce is smooth.
Assemble the Dish:
Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
Top with half of the sliced onions.
Pour half of the cream sauce over the potatoes and onions, spreading it evenly.
Repeat with the remaining potatoes and onions, then pour the rest of the cream sauce over the top.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese and the grated Parmesan cheese evenly over the top.
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 30-35 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Garnish and Serve:
Remove the scalloped potatoes from the oven and let them cool for a few minutes.
Garnish with chopped fresh parsley before serving.
Enjoy these creamy, cheesy scalloped potatoes as a perfect side dish for any meal.
They pair wonderfully with roasted meats, poultry, or even as a hearty vegetarian main dish.