Ingredients:
- 4 large potatoes, peeled and thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh thyme or parsley, for garnish (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for another 1-2 minutes to form a roux.
- Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
- Bring the mixture to a simmer and cook until it thickens, about 3-5 minutes.
- Remove from heat and stir in 1 cup of shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Assemble the Dish:
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
- Pour half of the cheese sauce over the potatoes.
- Repeat with the remaining potatoes and cheese sauce, spreading it evenly over the top.
- Add Cheese Topping:
- Sprinkle the remaining 1/2 cup of cheddar cheese and the grated Parmesan cheese evenly over the top of the potatoes.
- Bake:
- 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 potatoes are tender and the top is golden and bubbly.
- Garnish and Serve:
- Let the scalloped potatoes cool for a few minutes before serving.
- Garnish with fresh thyme or parsley if desired.
Enjoy your cheesy scalloped potatoes!
