Ingredients
4 large russet potatoes, peeled and thinly sliced
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 tablespoon fresh thyme (optional for garnish)
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Prepare the Potatoes
Peel and thinly slice the potatoes into even rounds (about 1/8-inch thick). You can use a mandoline slicer for uniform slices.
Place the sliced potatoes in a large bowl and set aside.
Step 3: Make the Creamy Sauce
In a large saucepan, melt butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the heavy cream and milk. Stir to combine, then bring to a simmer over medium heat.
Add cheddar cheese, Parmesan cheese, salt, pepper, and nutmeg. Stir until the cheeses have melted and the sauce is smooth.
Step 4: Layer the Potatoes
Arrange a layer of potato slices at the bottom of the prepared baking dish.
Pour a portion of the creamy sauce over the potatoes, spreading it evenly. Repeat layering until all potatoes and sauce are used, finishing with a layer of sauce on top.
Step 5: Bake the Scalloped Potatoes
Cover the baking dish with aluminum foil and bake in the preheated oven for about 45 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly. You can check the potatoes by inserting a fork to ensure they are fully cooked.
Step 6: Garnish and Serve
Once baked, let the scalloped potatoes rest for about 10 minutes before serving.
Garnish with fresh thyme (optional) and serve warm.
