Name: Cheesy Garlic Scalloped Potatoes Recipe
Ingredients: Potatoes: 3 pounds Yukon Gold or Russet potatoes. Yukon Golds are my personal favorite for scalloped potatoes due to their creamy texture and slightly sweet flavor, which holds up beautifully during baking and doesn’t become overly mushy. Russets also work well, offering a more robust, classic potato flavor, but be mindful they can sometimes be a bit drier, so ensure you have enough sauce.; Heavy Cream: 2 cups. The richness of heavy cream is essential for achieving that luxuriously creamy sauce that coats each potato slice. Do not substitute with milk or half-and-half as they won’t provide the same level of thickness and richness.; Whole Milk: 1 cup. While heavy cream is crucial, a bit of whole milk lightens the sauce just slightly while still contributing to the overall creamy texture. The combination of cream and milk creates the perfect balance.; Garlic: 6 cloves, minced. Fresh garlic is non-negotiable for this recipe! The pungent aroma and flavor of freshly minced garlic, especially when roasted in the oven, are key to the deliciousness of these scalloped potatoes. Don’t be tempted to use garlic powder; fresh garlic makes a world of difference.; Butter: 4 tablespoons, unsalted. Butter adds flavor and richness to the sauce. It also helps to sauté the garlic and create a flavorful base for the creamy sauce. Unsalted butter allows you to control the saltiness of the dish more precisely.; All-Purpose Flour: 2 tablespoons. A small amount of all-purpose flour is used as a thickening agent to ensure the sauce is perfectly creamy and coats the potatoes beautifully. This creates a roux-like base without making the sauce too heavy.; Shredded Cheese: 3 cups, a blend of Gruyere and sharp cheddar. The cheese is the star of the show in cheesy scalloped potatoes! Gruyere offers a nutty, slightly sweet, and complex flavor that melts beautifully. Sharp cheddar provides a robust, tangy counterpoint. This combination creates a depth of flavor that is truly irresistible. You can also experiment with other cheeses like Fontina, Monterey Jack, or even a touch of Parmesan for extra sharpness. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and often has better flavor as it doesn’t contain cellulose to prevent caking.; Fresh Thyme: 2 teaspoons, chopped (or 1 teaspoon dried). Fresh thyme adds a lovely herbaceous note that complements the garlic and cheese perfectly. Its slightly earthy and lemony flavor enhances the overall aroma and taste. If using dried thyme, remember that dried herbs are generally more potent, so use half the amount.; Nutmeg: 1/4 teaspoon, freshly grated. A pinch of freshly grated nutmeg adds a warm, subtle spice that elevates the creamy sauce. Freshly grated nutmeg is much more aromatic and flavorful than pre-ground nutmeg.; Salt: To taste. Salt is crucial for enhancing all the flavors in the dish. Start with about 1 teaspoon and adjust to your preference. Remember that cheese also contains salt, so season judiciously.; Black Pepper: Freshly ground, to taste. Freshly ground black pepper adds a pungent, slightly spicy kick that balances the richness of the cheese and cream. Use a generous amount to taste.; Optional Garnish: Fresh parsley, chopped. Fresh parsley adds a pop of color and a touch of freshness to the finished dish. It’s not essential for flavor but makes for a lovely presentation.

Ingredients

Potatoes: 3 pounds Yukon Gold or Russet potatoes. Yukon Golds are my personal favorite for scalloped potatoes due to their creamy texture and slightly sweet flavor, which holds up beautifully during baking and doesn’t become overly mushy. Russets also work well, offering a more robust, classic potato flavor, but be mindful they can sometimes be a bit drier, so ensure you have enough sauce.

Heavy Cream: 2 cups. The richness of heavy cream is essential for achieving that luxuriously creamy sauce that coats each potato slice. Do not substitute with milk or half-and-half as they won’t provide the same level of thickness and richness.

Whole Milk: 1 cup. While heavy cream is crucial, a bit of whole milk lightens the sauce just slightly while still contributing to the overall creamy texture. The combination of cream and milk creates the perfect balance.

Garlic: 6 cloves, minced. Fresh garlic is non-negotiable for this recipe! The pungent aroma and flavor of freshly minced garlic, especially when roasted in the oven, are key to the deliciousness of these scalloped potatoes. Don’t be tempted to use garlic powder; fresh garlic makes a world of difference.

Butter: 4 tablespoons, unsalted. Butter adds flavor and richness to the sauce. It also helps to sauté the garlic and create a flavorful base for the creamy sauce. Unsalted butter allows you to control the saltiness of the dish more precisely.

All-Purpose Flour: 2 tablespoons. A small amount of all-purpose flour is used as a thickening agent to ensure the sauce is perfectly creamy and coats the potatoes beautifully. This creates a roux-like base without making the sauce too heavy.

Shredded Cheese: 3 cups, a blend of Gruyere and sharp cheddar. The cheese is the star of the show in cheesy scalloped potatoes! Gruyere offers a nutty, slightly sweet, and complex flavor that melts beautifully. Sharp cheddar provides a robust, tangy counterpoint. This combination creates a depth of flavor that is truly irresistible. You can also experiment with other cheeses like Fontina, Monterey Jack, or even a touch of Parmesan for extra sharpness. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly and often has better flavor as it doesn’t contain cellulose to prevent caking.

Fresh Thyme: 2 teaspoons, chopped (or 1 teaspoon dried). Fresh thyme adds a lovely herbaceous note that complements the garlic and cheese perfectly. Its slightly earthy and lemony flavor enhances the overall aroma and taste. If using dried thyme, remember that dried herbs are generally more potent, so use half the amount.

Nutmeg: 1/4 teaspoon, freshly grated. A pinch of freshly grated nutmeg adds a warm, subtle spice that elevates the creamy sauce. Freshly grated nutmeg is much more aromatic and flavorful than pre-ground nutmeg.

Salt: To taste. Salt is crucial for enhancing all the flavors in the dish. Start with about 1 teaspoon and adjust to your preference. Remember that cheese also contains salt, so season judiciously.

Black Pepper: Freshly ground, to taste. Freshly ground black pepper adds a pungent, slightly spicy kick that balances the richness of the cheese and cream. Use a generous amount to taste.

Optional Garnish: Fresh parsley, chopped. Fresh parsley adds a pop of color and a touch of freshness to the finished dish. It’s not essential for flavor but makes for a lovely presentation.

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). While the oven is preheating, lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents the potatoes from sticking and makes cleanup easier. Using a glass or ceramic baking dish works well for even heat distribution.

Prepare the Potatoes: Wash and peel the potatoes. Peeling is traditional for scalloped potatoes, but if you prefer, you can leave the skins on for added texture and nutrients – just ensure they are scrubbed clean. Once peeled, slice the potatoes thinly, about 1/8 inch thick. A mandoline slicer makes this task incredibly easy and ensures uniform thickness, which is crucial for even cooking. If you don’t have a mandoline, use a sharp knife and aim for consistent slices. As you slice the potatoes, place them in a bowl of cold water to prevent them from browning and to remove excess starch. This step is important for achieving the right texture in your scalloped potatoes – it prevents them from becoming gummy.

Sauté Garlic in Butter: In a large saucepan over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic in butter infuses the butter with garlic flavor, creating a delicious base for the sauce.

Make the Cream Sauce: Sprinkle the all-purpose flour over the sautéed garlic and butter. Whisk constantly for about 1 minute to cook the flour and create a roux. This roux will thicken the sauce. Gradually whisk in the heavy cream and whole milk, ensuring there are no lumps. Continue whisking until the sauce is smooth and begins to slightly thicken. This should take about 3-5 minutes. The sauce should be thick enough to lightly coat the back of a spoon.

Season the Sauce: Remove the saucepan from the heat. Stir in the chopped fresh thyme, freshly grated nutmeg, salt, and freshly ground black pepper. Taste and adjust seasoning as needed. Remember that the cheese will also add saltiness, so don’t over-salt at this stage. The seasoning at this stage is crucial for the final flavor of the dish, so take your time to get it just right.

Assemble the Scalloped Potatoes: Drain the sliced potatoes thoroughly and pat them dry with paper towels. This step is important to remove excess water, which can make the sauce watery. In the prepared baking dish, arrange a layer of potato slices, slightly overlapping them. Pour about one-third of the cream sauce evenly over the potatoes. Sprinkle about one-third of the shredded cheese mixture over the sauce. Repeat layers: potatoes, sauce, and cheese, ending with a final layer of potatoes and sauce. Top the final layer of sauce with the remaining shredded cheese. Layering ensures that each potato slice is coated in creamy, cheesy sauce and cooks evenly.

Bake the Scalloped Potatoes: Cover the baking dish tightly with aluminum foil. Baking covered initially helps the potatoes cook through and become tender without the top browning too quickly. Bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and continue to bake for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted, golden brown, and bubbly. The baking time can vary slightly depending on your oven and the thickness of your potato slices, so check for doneness by piercing a potato slice with a fork – it should be easily pierced with no resistance.

Rest Before Serving: Once baked, remove the scalloped potatoes from the oven and let them rest for 10-15 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to meld together. It also makes it easier to serve without the dish falling apart.

Garnish and Serve: If desired, garnish with freshly chopped parsley before serving. Serve hot and enjoy the creamy, cheesy, garlicky goodness of your homemade Cheesy Garlic Scalloped Potatoes!

Nutrition

Serving Size: One Normal Portion
Calories: 450-550