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Ultimate Scalloped Potatoes

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Ultimate Scalloped Potatoes are a classic comfort food side dish made with thinly sliced potatoes layered in a creamy, cheesy garlic sauce, then baked until golden and bubbling. Rich, indulgent, and perfect for holidays or weeknight dinners.

Ingredients

  1. 3 pounds Yukon Gold or Russet potatoes, thinly sliced
  2. 4 tbsp unsalted butter
  3. 3 tbsp all-purpose flour
  4. 3 cloves garlic, minced
  5. 1 small onion, finely chopped
  6. 1 1/2 cups heavy cream
  7. 1 1/2 cups whole milk
  8. 2 cups sharp cheddar cheese, grated (divided)
  9. 1/2 cup Parmesan cheese, grated
  10. 1 1/2 tsp salt
  11. 1/2 tsp black pepper
  12. Optional: pinch of nutmeg or cayenne pepper
  13. Fresh thyme or parsley, for garnish

Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

  1. Peel (if desired) and slice potatoes into ⅛-inch thick slices using a mandoline or sharp knife.
  2. In a saucepan, melt butter over medium heat. Add onion and garlic, cooking until softened.
  3. Stir in flour and cook for 1 minute, forming a roux. Gradually whisk in milk and cream until smooth.
  4. Simmer sauce for 3–4 minutes until slightly thickened. Stir in salt, pepper, and optional nutmeg or cayenne. Add half the cheddar and all the Parmesan, stirring until melted.
  5. Spread a thin layer of sauce in the baking dish. Layer potatoes, slightly overlapping, then spoon more sauce on top. Repeat until all potatoes and sauce are used.
  6. Sprinkle the remaining cheddar cheese on top. Cover loosely with foil and bake 40 minutes.
  7. Uncover and bake an additional 25–30 minutes, until golden and bubbly and potatoes are fork-tender.
  8. Let rest 10 minutes before serving. Garnish with fresh parsley or thyme.

Notes

  • Use a mandoline for evenly sliced potatoes and consistent cooking.
  • Peeling potatoes is optional—Yukon Gold skins are thin and tender.
  • Make ahead by assembling (unbaked) up to 24 hours in advance and refrigerating.
  • For a gluten-free version, replace flour with gluten-free flour or cornstarch.
  • Leftovers reheat best in the oven to keep texture intact.

Nutrition

Find it online: https://thefamilycooking.com/ultimate-scalloped-potatoes/