Scalloped Potatoes II

This classic comfort food is known for its creamy, cheesy goodness and tender potato slices. This recipe is sure to be a hit at your next meal.

Course Dinner

Cuisine American

Keyword Sides

Method Oven

Prep Time 15

Cook Time 1 10

Resting Time 10

Total Time 1 35

Servings

Calories 320kcal

Equipment

1 9" x 13" Glass Casserole
1 Medium SaucePan

INGREDIENTS

Ingredients:

2 Lbs. Russet Potatoes - peeled and thinly sliced

Sauce:

1 Tbsp. olive oil or butter
1 Medium Onion - finely chopped
2 Cloves Garlic - minced
2 cups Heavy Cream
1 cup Whole Milk
2 cups Sharp Cheddar Cheese - shredded.
½ cup Parmesan Cheese - grated
2 Tbsp. AP Flour
1 tsp. Dried Thyme
1 tsp. Dried Rosemary - (optional)
Salt and Black Pepper - to taste
¼ tsp. Ground Nutmeg - (optional) - adds warmth

Garnish (Optional):

Chopped fresh parsley or additional grated cheese

INSTRUCTIONS

Preheat oven to 375°F.
Grease a 9"×13" baking dish with butter or non-stick spray.
Peel and thinly slice the potatoes to about 1/8-inch thick.
In a large skillet or saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the flour, stirring constantly for about 1 minute to create a roux.
Gradually whisk in cream and milk. Continue to whisk until the mixture is smooth and starts to thicken.
Stir in the cheddar and Parmesan cheese, continuing to whisk until the cheese is fully melted and the sauce is creamy.
Season with dried thyme, salt, black pepper, dried rosemary and ground nutmeg (if using). Taste and adjust seasoning as needed.
Arrange a layer of potato slices in the bottom of the prepared baking dish. Pour some of the cheese sauce over the potatoes.
Repeat the layers until all the potatoes and sauce are used, ending with a layer of sauce on top.
Cover the baking dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
Allow the casserole to cool for a few minutes before serving to thicken the sauce.
Garnish with chopped fresh parsley or additional grated cheese if desired.

Notes

Use a mandolin or food processor for uniform 1/8" slices.
If you prefer a thicker sauce, let it simmer longer before adding it to the potatoes.
You can prepare the dish a day in advance. Assemble the scalloped potatoes, cover, and refrigerate. Bake as directed, adding 10 extra minutes if going straight from the refrigerator.