Scalloped potatoes are the epitome of comfort food. With a rich, creamy texture and a perfect balance of cheese and potatoes, this dish makes an ideal side for any meal, from family dinners to special holiday feasts. What sets this recipe apart is its harmonious blend of flavors, from the creamy sauce to the perfectly tender potatoes. Whether served alongside a juicy roast or as a stand-alone dish, these scalloped potatoes are bound to be a hit.
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 ½ cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 tablespoon flour
- ½ teaspoon dried thyme (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Peel and thinly slice the russet potatoes. Make sure the slices are about ⅛ inch thick for even cooking.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion, cooking for about 2-3 minutes, until softened and fragrant.
- Sprinkle the flour over the butter and onion mixture, stirring constantly to form a roux. Cook for 1 minute to eliminate the raw flour taste.
- Gradually add the heavy cream and whole milk, whisking constantly to create a smooth sauce. Bring the mixture to a simmer and allow it to thicken, about 3-5 minutes.
- Stir in the shredded sharp cheddar and Gruyère cheeses, salt, pepper, paprika, and thyme. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Layer the sliced potatoes in the prepared baking dish, starting with a layer of potatoes on the bottom. Pour a portion of the cheese sauce over the potatoes.
- Repeat the layers, alternating between the potatoes and the cheese sauce, until all ingredients are used, ending with a final layer of cheese sauce on top.
- Cover the baking dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Remove from the oven and allow the scalloped potatoes to rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.