Creamy Cheesy Scalloped Potatoes


4 large potatoes, peeled and thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup heavy cream
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
1 1/2 cups shredded cheese (cheddar, gruyere, or a mix)
Chopped fresh parsley for garnish (optional)


Preheat Oven and Prepare Potatoes:

Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
Peel the potatoes and thinly slice them into rounds about 1/8 inch thick. Pat them dry with paper towels.
Make the Sauce:

In a saucepan over medium heat, melt the butter. Add minced garlic and cook for about 1 minute until fragrant.
Stir in the flour and cook for another 1-2 minutes until it turns golden brown and smells nutty.
Gradually whisk in the milk and heavy cream. Cook, stirring constantly, until the mixture thickens and begins to simmer.
Remove from heat and season with salt, pepper, and nutmeg (if using). Stir in half of the shredded cheese until melted and smooth.
Layer and Bake:

Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cream mixture evenly over the potatoes.
Layer the remaining potatoes on top and pour the rest of the cream mixture over them, making sure to cover evenly.
Sprinkle the remaining shredded cheese over the top.

Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

Remove from the oven and let it cool slightly before serving.
Garnish with chopped fresh parsley if desired.

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