Creamy Scalloped Potatoes Extravaganza
This creamy scalloped potatoes recipe features layers of thinly sliced russet potatoes baked in a rich cheese sauce, making it a perfect side dish for family dinners.
Ingredients
- 4 large russet potatoes peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese grated
- 1 cup Gruyère cheese grated
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Fresh parsley finely chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter.
- Rinse and peel the russet potatoes, then slice them into thin rounds, about ⅛ inch thick.
- In a medium saucepan, melt the unsalted butter over medium heat, then sauté the chopped onion until translucent.
- Add the minced garlic and sauté for an additional minute.
- Sprinkle the flour over the mixture, stirring continuously to form a roux, then whisk in the heavy cream and whole milk until smooth.
- Cook and stir until the sauce thickens slightly, about 5-7 minutes, then stir in 1 ½ cups of cheddar cheese and all of the Gruyère cheese along with the seasonings.
- Layer half of the sliced potatoes in the baking dish, pour half of the cheese sauce over them, and repeat with the remaining potatoes and sauce.
- Sprinkle the remaining ½ cup of cheddar cheese on top and cover with aluminum foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 30 minutes until the top is golden and bubbling.
- Allow to cool for 10 minutes before serving, garnished with fresh parsley.
Notes
For a richer flavor, consider using a mix of different cheeses.