This classic scalloped potatoes dish is creamy, cheesy, and perfect as a side for any meal. Layers of thinly sliced potatoes are baked in a rich, flavorful sauce made with butter, cream, and cheese, creating a comforting and satisfying dish that’s sure to be a crowd-pleaser.
Ingredients:
- 6 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Gruyère cheese
- Salt and pepper to taste
- 1 teaspoon fresh thyme (optional)
- 1 tablespoon flour (optional for thickening)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the flour (if using) and cook for 1 minute. Gradually whisk in the heavy cream and milk, cooking until the mixture thickens slightly.
- Add the cheddar and Gruyère cheese to the sauce, stirring until melted and smooth. Season with salt, pepper, and thyme (if using).
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for another 25-30 minutes, until the potatoes are tender and the top is golden brown.
- Let the scalloped potatoes rest for 10 minutes before serving. Enjoy!