Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 1 cup sharp cheddar cheese, grated
• 1 cup Gruyère cheese, grated
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon nutmeg
• 1/4 cup fresh parsley, chopped (for garnish)

Preparing the Potatoes

1. Start by preheating your oven to 375°F (190°C). This will ensure that your scalloped potatoes cook evenly and get that lovely golden crust on top.
2. While the oven is heating, peel the russet potatoes. I find that using a sharp peeler makes this task much easier. Once peeled, slice the potatoes thinly, about 1/8 inch thick. A mandoline slicer works wonders for this, but a sharp knife will do just fine if you take your time.
3. As you slice the potatoes, place them in a bowl of cold water to prevent them from browning. This also helps to remove some of the excess starch, which can make the dish too gummy.
4. Once all the potatoes are sliced, drain them and pat them dry with a clean kitchen towel. This step is crucial to ensure that your scalloped potatoes don’t become watery.

Making the Cheese Sauce

1. In a medium saucepan over medium heat, melt the butter. I love the rich flavor that butter adds to the dish, and it’s the perfect base for our sauce.
2. Once the butter is melted, add the minced garlic. Sauté the garlic for about 1-2 minutes until it becomes fragrant but not browned. Be careful here; burnt garlic can turn bitter and ruin the flavor of your dish.
3. Next, pour in the heavy cream and whole milk. Stir well to combine. The mixture should start to heat up, but don’t let it boil.
4. Add the salt, black pepper, paprika, and nutmeg to the cream mixture. These spices will enhance the flavor of the potatoes and cheese. Stir until everything is well combined.
5. Gradually add the grated sharp cheddar and Gruyère cheese to the saucepan, stirring continuously until the cheese is completely melted and the sauce is smooth. This is the moment when your kitchen will start to smell heavenly!

Layering the Potatoes

1. Now that we have our creamy cheese sauce ready, it’s time to layer the potatoes. Grab a 9×13 inch baking dish and lightly grease it with butter or cooking spray to prevent sticking.
2. Start by placing a layer of sliced potatoes at the bottom of the dish. Make sure to overlap them slightly for even cooking. I usually aim for about a third of the potatoes for the first layer.
3. Once the first layer is in place, pour a third of the cheese sauce over the potatoes, making sure to cover them evenly. I like to use a ladle for this, as it helps to distribute the sauce without disturbing the potatoes too much.
4. Repeat this process two more times, layering the remaining potatoes and cheese sauce. The final layer should be cheese sauce on top. This will create a deliciously cheesy crust as it bakes.

Baking the Scalloped Potatoes

1. Cover the baking dish with aluminum foil. This will help to trap steam and cook the potatoes through without burning the top. I usually make sure the foil is not touching the cheese sauce to avoid sticking.
2. Place the covered dish in the preheated oven and bake for 45 minutes. This initial baking time allows the potatoes to become tender.
3. After 45 minutes, carefully remove the foil. Be cautious of the steam that will escape! At this point, you’ll want to bake the potatoes uncovered for an additional 20-30 minutes, or until the top is golden brown and bubbly. The cheese should be melted and slightly crispy.