Ultra-Creamy Scalloped Potatoes

Layers of tender potatoes baked in a rich, garlicky cheese sauce—crispy on top, velvety inside.

Ingredients

For the Potatoes:

2 lbs Yukon Gold or Russet potatoes, thinly sliced (⅛-inch thick)
3 tbsp butter
1 small onion, finely diced
3 garlic cloves, minced
3 tbsp all-purpose flour
2 cups whole milk (or half-and-half for extra richness)
1 cup chicken or vegetable broth
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
Pinch of nutmeg (optional)

For the Cheese Topping:

1½ cups shredded Gruyère or sharp cheddar
½ cup grated Parmesan
Paprika or fresh parsley (for garnish)

Instructions

1. Prep the Potatoes

Preheat oven to 375°F (190°C).
Peel and slice potatoes uniformly (use a mandoline for even thickness).
Soak slices in cold water for 10 mins to remove starch (pat dry before using).

2. Make the Cream Sauce

In a saucepan, melt butter over medium heat. Sauté onion until soft (~3 mins).
Add garlic, cook 30 seconds. Stir in flour to form a roux (1 min).
Gradually whisk in milk and broth until smooth. Add salt, pepper, thyme, and nutmeg.
Simmer 3-5 mins until thickened (should coat the back of a spoon).

3. Layer & Bake

In a greased 9×13-inch baking dish, layer:
- ½ the potatoes → ½ the sauce → ½ the cheese.
- Repeat layers, ending with cheese.
Cover with foil and bake 45 mins.
Uncover, bake 20-25 mins more until bubbly and golden.
Broil 2-3 mins for extra crispiness (optional).

Serving Suggestions

🍖 Pair With: Roast chicken, ham, or prime rib.
🥗 Lighter Side: Steamed green beans or a crisp salad.

Pro Tips

🧀 Cheese Swap: Try Fontina or smoked Gouda for depth.
🌶 Kick It Up: Add a dash of cayenne to the sauce.
⏳ Make Ahead: Assemble (unbaked) and refrigerate overnight—add 10 mins to bake time.

Creamy, cheesy, and irresistibly comforting!

Want a dairy-free version or slow cooker method? 😊