Best Scalloped Potatoes Ever

INGREDIENTS:

Potatoes (russet or Yukon gold work best)

Heavy cream

Milk

Butter

Garlic

Onion

Cheddar cheese (or a blend of cheeses for added flavor)

Flour

Salt and pepper

Fresh thyme or rosemary (optional, for added flavor)

DIRECTIONS:

Preparing the Potatoes

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure it reaches the right temperature while you prepare the rest of the dish.

Slice the Potatoes: Using a sharp knife or mandoline slicer, slice your potatoes into thin, even rounds, about 1/8 inch thick. Uniform slices are crucial for even cooking.

Soak the Potatoes: To remove excess starch and prevent the potatoes from sticking together, soak the slices in a bowl of cold water for about 30 minutes. Drain and pat them dry with a paper towel.

Making the Creamy Sauce

Cook the Aromatics: In a saucepan, melt 2 tablespoons of butter over medium heat. Add finely chopped garlic and onion, cooking until they become soft and fragrant, about 2-3 minutes.

Prepare the Roux: Stir in 2 tablespoons of flour and cook for 1 minute to form a roux. This will help thicken the sauce.

Add Dairy: Gradually whisk in 1 cup of heavy cream and 1 cup of milk. Continue to cook, stirring constantly, until the sauce thickens and starts to bubble. Season with salt and pepper to taste.

Incorporate Cheese: Remove the saucepan from heat and stir in 1 ½ cups of grated cheddar cheese until fully melted and smooth.

Assembling the Dish

Layer the Potatoes: Grease your baking dish with butter or non-stick spray. Arrange a layer of potato slices in the bottom of the dish, slightly overlapping them.

Add Sauce: Pour a portion of the cheese sauce over the potato layer, ensuring it’s evenly distributed …