Description
Creamy and cheesy scalloped potatoes layered with sharp cheddar and Gruyère cheese, baked until golden and bubbly. This comforting dish is perfect for family gatherings or as a delicious side to any main course.
Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups sharp cheddar cheese, grated
- 1 cup Gruyère cheese, grated
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel the russet potatoes and slice them thinly, about 1/8 inch thick. Place the sliced potatoes in a bowl of cold water to prevent browning.
- In a medium saucepan over medium heat, melt the butter. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 2 minutes to create a roux.
- Gradually pour in the heavy cream and whole milk, whisking continuously until the mixture thickens slightly, about 5-7 minutes.
- Reduce the heat to low and add the grated sharp cheddar and Gruyère cheese. Stir until the cheese is completely melted and the sauce is smooth.
- Season the cheese sauce with salt, black pepper, and paprika (if using). Adjust seasoning to taste.
- Grease a 9×13 inch baking dish with butter or cooking spray.
- Drain the sliced potatoes and pat them dry. Layer half of the sliced potatoes in the bottom of the prepared baking dish, overlapping slightly.
- Pour half of the cheese sauce over the first layer of potatoes, spreading it evenly.
- Repeat the layering process with the remaining potatoes and cheese sauce, finishing with a final layer of cheese sauce on top. Sprinkle any leftover cheese on top if desired.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Remove from the oven and let it sit for 10-15 minutes before serving.
- Garnish with freshly chopped parsley before serving.
Notes
- For a more intense flavor, consider adding herbs like thyme or rosemary to the cheese sauce.
- Ensure the potatoes are patted dry to avoid excess moisture in the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 75 minutes