Classic Scalloped Potatoes

Scalloped Potatoes are a classic comfort food that never fails to please. This rich and creamy dish features layers of thinly sliced potatoes baked to perfection with a luscious, cheesy cream sauce. Whether you’re preparing it for a holiday feast or a cozy family dinner, this recipe will undoubtedly become a favorite. Follow these detailed steps for a foolproof way to achieve the perfect Scalloped Potatoes.

INGREDIENTS:

4 large russet potatoes, peeled and thinly sliced

1/4 cup unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1 cup heavy cream

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon dried thyme

1/2 teaspoon onion powder

Salt and black pepper, to taste

2 cups shredded sharp cheddar cheese

Fresh parsley, chopped (for garnish)

DIRECTIONS:

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray to prevent sticking.

Prepare the Potatoes: Peel the potatoes and slice them thinly, about 1/8-inch thick. You can use a mandolin slicer for uniform slices.

Make the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant. Gradually whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.

Add Milk and Cream: Slowly pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer, allowing it to thicken. Add Dijon mustard, dried thyme, onion powder, salt, and black pepper. Adjust seasonings to taste.

Layer the Potatoes: Place a layer of sliced potatoes in the prepared baking dish, slightly overlapping. Pour a portion of the cream sauce over the potatoes, ensuring they are well-coated. Sprinkle a layer of shredded cheddar cheese on top.

Repeat the Layers: Continue layering potatoes, cream sauce, and cheese until you reach the top of the dish. Make sure to finish with a layer of cheese on top for a golden, gooey crust.

Bake to Perfection: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 20-25 minutes or until the top is golden brown, and the potatoes are tender.

Let it Rest: Allow the scalloped potatoes to rest for 10-15 minutes before serving. This helps the dish set, making it easier to cut into neat servings.

Garnish and Serve: Sprinkle chopped fresh parsley over the top for a burst of color and added freshness. Serve the scalloped potatoes as a delightful side dish alongside your favorite main course.