Scalloped Potatoes Recipe

Ingredients

• 4 cups thinly sliced potatoes (about 4 medium-sized potatoes, preferably Yukon Gold or Russet)
• 1 medium onion, thinly sliced (optional)
• 2 cups heavy cream (or half-and-half)
• 1 cup shredded cheese (Cheddar, Gruyère, or a mix)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional, for added flavor)
• 1/4 teaspoon nutmeg (optional, for warmth)
• Fresh parsley, chopped (for garnish)

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Instructions

Step 1: Preheat the Oven

1. Preheat:
   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish with butter.

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Step 2: Prepare the Sauce

1. Make the Roux:
   • In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1-2 minutes until the mixture is bubbly and lightly golden (this is your roux).
2. Add Cream:
   • Gradually whisk in the heavy cream, stirring constantly to prevent lumps. Continue to cook until the sauce thickens slightly, about 3-5 minutes.
3. Season:
   • Stir in the minced garlic, salt, black pepper, paprika, and nutmeg (if using). Remove from heat and mix in half of the shredded cheese until melted and smooth.

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Step 3: Layer the Potatoes

1. Layering:
   • In the prepared baking dish, layer half of the sliced potatoes, followed by half of the sliced onion (if using). Pour half of the cheese sauce over this layer.
2. Repeat:
   • Repeat with the remaining potatoes, onions, and cheese sauce, finishing with the remaining cheese on top.

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Step 4: Bake

1. Cover and Bake:
   • Cover the dish with aluminum foil (to prevent burning) and bake in the preheated oven for 45 minutes.
2. Uncover and Brown:
   • After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.

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Step 5: Cool and Serve

1. Cool:
   • Once done, remove from the oven and let it cool for about 10 minutes.
2. Garnish and Serve:
   • Garnish with chopped fresh parsley, if desired. Serve warm as a delicious side dish!

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Tips:

• Potato Selection: Yukon Gold potatoes are creamy and hold their shape well, making them ideal for scalloped potatoes. Russet potatoes are also a good option but can be starchier.
• Cheese Variations: Feel free to mix different cheeses for varied flavor. Monterey Jack, Fontina, or even a sprinkle of Parmesan can add a nice touch.
• Make Ahead: You can prepare scalloped potatoes a day ahead. Assemble the dish, cover it tightly with plastic wrap, and refrigerate. Remove from the fridge 30 minutes before baking to come to room temperature.

Enjoy your creamy and cheesy Scalloped Potatoes!