Creamy Scalloped Potatoes Recipe

Ingredients

• 4 large russet potatoes, peeled and thinly sliced
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk
• 1 cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg (optional)
• Fresh parsley, chopped (for garnish).

Guidelines

Set oven temperature to 175°C/350°F. Butter a 9 x 13-inch baking pan. Get the sauce ready: Melt the butter in a medium saucepan over a medium heat. Add the chopped onions and simmer for 3–4 minutes, or until tender. Add the garlic and heat for a further one minute.

Prepare the roux:

To eliminate the taste of raw flour, add the flour to the saucepan, stir to mix, and heat for one to two minutes. Add the cream and milk gradually, whisking to prevent lumps from forming. Cook, stirring constantly, for 5 to 7 minutes, or until the sauce thickens.

Season and add cheese:

After turning off the heat, mix in the shredded cheddar cheese until it melts and becomes smooth. Add ground nutmeg, if using, and salt and pepper for seasoning.

Layer the potatoes:

Slightly overlap the thinly sliced potatoes by placing half of them in the baking dish that has been prepared. Evenly distribute half of the cheese sauce over the potatoes. Continue with the leftover sauce and potatoes.

Bake:

Bake the baking dish for 45 minutes in a preheated oven, covered with foil. After taking off the foil, bake the potatoes for a further 25 to 30 minutes, or until they are soft and the top is bubbling and golden. Before serving, let the scalloped potatoes cool for five to ten minutes and garnish. Garnish with freshly chopped parsley.