Creamy and comforting scalloped potatoes, perfect for a side dish or holiday meal.
Ingredients:
- 2 lbs potatoes (Yukon Gold or Russet), peeled and thinly sliced (about 1/8 inch thick)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 4 tablespoons butter, unsalted
- 4 tablespoons all-purpose flour
- 4 cups milk (whole milk or 2% recommended for richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup shredded cheddar cheese or Gruyere (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat oven: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Prepare potatoes and onions: Peel and thinly slice the potatoes using a mandoline, food processor, or sharp knife. Thinly slice the onion. Mince the garlic.
- Make the sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms. Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens and comes to a simmer.
- Season the sauce: Remove from heat and stir in the salt, pepper, and nutmeg (if using).
- Assemble the potatoes: Layer the potato slices in the prepared baking dish, overlapping them slightly. Distribute some of the sliced onion and minced garlic between the layers. Pour some of the cream sauce over each layer as you build it up. Repeat until all potatoes and onions are used. The top layer should be potatoes with sauce covering them.
- Bake: Cover the baking dish with foil and bake for 45 minutes.
- Add cheese (optional): Remove the foil and sprinkle the shredded cheese over the top, if desired.
- Continue baking: Bake uncovered for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Rest and serve: Let the scalloped potatoes rest for 10 minutes before serving. Garnish with chopped fresh parsley.
Enjoy!