Cheesy Scalloped Potatoes
Ingredients:
2 lbs potatoes (such as russet or Yukon Gold), peeled and thinly sliced
1 tablespoon olive oil (or melted butter)
1 small onion, finely chopped
2 cloves garlic, minced
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese (or more cheddar cheese if preferred)
2 cups heavy cream
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon dried thyme (optional)
1 teaspoon dried rosemary (optional)
Salt and black pepper, to taste
2 tablespoons butter, for dotting on top
2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish.
Prepare the Potatoes:
Peel and thinly slice the potatoes to about 1/8-inch thick. You can use a mandoline slicer for even slices.
Cook the Onion and Garlic:
In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 4-5 minutes.
Add the garlic and cook for another 1 minute until fragrant.
Make the Cheese Sauce:
Stir in the flour and cook for 1-2 minutes until it forms a roux and is lightly golden.
Gradually whisk in the heavy cream and milk, making sure there are no lumps.
Continue to cook, stirring frequently, until the mixture thickens and starts to bubble.
Stir in the cheddar and Gruyère cheese until melted and smooth. Season with thyme, rosemary, salt, and pepper.
Assemble the Dish:
Arrange a layer of potato slices in the bottom of the prepared baking dish.
Pour a portion of the cheese sauce over the potatoes.
Repeat layering with the remaining potatoes and cheese sauce, finishing with a layer of cheese sauce.
Add Butter:
Dot the top of the casserole with small pieces of butter.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Garnish and Serve:
Let the scalloped potatoes cool slightly before serving. Garnish with chopped fresh parsley if desired.