Cheesy Scalloped Potatoes
Introduction: This comforting and indulgent Cheesy Scalloped Potatoes recipe was passed down from my German nana, and it has since become a family favorite! It’s a creamy, cheesy dish with perfectly tender potatoes and a golden, bubbling top that’s sure to be a crowd-pleaser at any meal. Whether it’s for a holiday or a cozy family dinner, this dish never fails to impress.
Ingredients:
- 6 large potatoes (Yukon Gold or Russet work well)
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and Gruyère)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh thyme leaves (optional, for garnish)
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- Peel and slice the potatoes into thin, even rounds (about 1/8 inch thick). Place them in a bowl of cold water to prevent browning while you prepare the other ingredients.
- Make the Sauce:
- In a saucepan, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- Stir in the flour and cook for 1-2 minutes, forming a roux.
- Gradually whisk in the heavy cream and milk, continuing to stir until the sauce thickens, about 5-7 minutes.
- Season the sauce with salt, pepper, and paprika, then stir in 1 cup of the shredded cheese until melted and smooth.
- Assemble the Dish:
- Drain the potato slices and layer them in a greased 9×13-inch baking dish.
- Pour half of the creamy sauce over the potatoes and spread evenly.
- Add another layer of potatoes and pour the remaining sauce on top.
- Sprinkle the remaining cheese on top of the final layer of potatoes.
- Bake the Scalloped Potatoes:
- Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the potatoes are tender.
- Remove the foil and bake for an additional 15-20 minutes to allow the top to brown and become bubbly.
- Garnish and Serve:
- Let the scalloped potatoes rest for 5-10 minutes before serving. Garnish with fresh thyme if desired.
Yum!