Name: Creamy Scalloped Potatoes
Ingredients: Russet Potatoes (3 lbs): The workhorse of this recipe. Russets are starchy, which helps them hold their shape while becoming incredibly tender when baked. Their mild flavor allows the creamy sauce to truly shine.; Heavy Cream (2 cups): The foundation of our creamy dream. Heavy cream provides richness and a luxurious texture that envelops the potatoes beautifully.; Whole Milk (1 cup): Adds a touch of lightness to the sauce while still contributing to the overall creamy consistency. Milk complements the heavy cream without making the dish overly heavy.; Unsalted Butter (6 tablespoons): Used to create the roux for our sauce and to add richness and flavor. Butter is essential for building a smooth and flavorful base.; All-Purpose Flour (3 tablespoons): The thickening agent for our creamy sauce. Flour, when combined with butter, creates a roux that ensures the sauce is perfectly thick and coats the potatoes evenly.; Yellow Onion (1 medium): Provides a subtle savory base note to the dish. Onion adds depth of flavor without overpowering the delicate taste of the potatoes and cream.; Garlic (2 cloves): Adds a pungent and aromatic touch that elevates the overall flavor profile. Garlic enhances the savory notes and complements the creamy sauce beautifully.; Sharp Cheddar Cheese (1 ½ cups, shredded): Provides a sharp, cheesy bite and a beautiful golden-brown topping. Sharp cheddar melts beautifully and adds a distinct flavor that pairs perfectly with potatoes and cream.; Nutmeg (¼ teaspoon, ground): A secret weapon! Nutmeg adds a warm, subtle spice that enhances the creamy flavor and adds a touch of complexity. Just a hint is all you need.; Dried Thyme (½ teaspoon): Adds an earthy, herbaceous note that complements the richness of the cream and cheese. Thyme provides a subtle savory depth.; Salt and Black Pepper: To taste. Essential for seasoning and bringing out all the flavors of the ingredients. Proper seasoning is key to a delicious dish.

Ingredients

To create this delectable dish, you’ll need a few key ingredients, each playing a vital role in achieving that perfect creamy texture and rich flavor. Here’s what you’ll need:

Russet Potatoes (3 lbs): The workhorse of this recipe. Russets are starchy, which helps them hold their shape while becoming incredibly tender when baked. Their mild flavor allows the creamy sauce to truly shine.
Heavy Cream (2 cups): The foundation of our creamy dream. Heavy cream provides richness and a luxurious texture that envelops the potatoes beautifully.
Whole Milk (1 cup): Adds a touch of lightness to the sauce while still contributing to the overall creamy consistency. Milk complements the heavy cream without making the dish overly heavy.
Unsalted Butter (6 tablespoons): Used to create the roux for our sauce and to add richness and flavor. Butter is essential for building a smooth and flavorful base.
All-Purpose Flour (3 tablespoons): The thickening agent for our creamy sauce. Flour, when combined with butter, creates a roux that ensures the sauce is perfectly thick and coats the potatoes evenly.
Yellow Onion (1 medium): Provides a subtle savory base note to the dish. Onion adds depth of flavor without overpowering the delicate taste of the potatoes and cream.
Garlic (2 cloves): Adds a pungent and aromatic touch that elevates the overall flavor profile. Garlic enhances the savory notes and complements the creamy sauce beautifully.
Sharp Cheddar Cheese (1 ½ cups, shredded): Provides a sharp, cheesy bite and a beautiful golden-brown topping. Sharp cheddar melts beautifully and adds a distinct flavor that pairs perfectly with potatoes and cream.
Nutmeg (¼ teaspoon, ground): A secret weapon! Nutmeg adds a warm, subtle spice that enhances the creamy flavor and adds a touch of complexity. Just a hint is all you need.
Dried Thyme (½ teaspoon): Adds an earthy, herbaceous note that complements the richness of the cream and cheese. Thyme provides a subtle savory depth.
Salt and Black Pepper: To taste. Essential for seasoning and bringing out all the flavors of the ingredients. Proper seasoning is key to a delicious dish.

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Instructions

Follow these detailed instructions to create the most luscious and comforting Creamy Scalloped Potatoes. Each step is designed to ensure your dish is a resounding success, from perfectly sliced potatoes to a bubbly, golden-brown finish.

Preheat and Prep: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you place your potatoes inside, promoting even cooking. Lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents the potatoes from sticking and makes for easier cleanup later.
Prepare the Potatoes and Onion: Wash and peel the russet potatoes. Using a mandoline or a very sharp knife, thinly slice the potatoes to about ⅛ inch thickness. Uniformly thin slices are crucial for even cooking and a tender texture. If using a knife, aim for consistent thickness. Peel and thinly slice the yellow onion. Thinly sliced onions will cook through and meld into the sauce, adding flavor without being overpowering.
Melt Butter and Sauté Onion: In a large saucepan or Dutch oven over medium heat, melt 4 tablespoons of unsalted butter. Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent browning. Sautéing the onions softens them and releases their flavor, creating a flavorful base for the sauce. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Fragrant garlic is key to adding aromatic depth to the dish.
Make the Roux: Reduce the heat to low. Sprinkle the all-purpose flour over the onion and garlic mixture. Cook, stirring constantly with a whisk, for 1-2 minutes. This creates a roux, which will thicken our sauce. Cooking the flour removes the raw flour taste and ensures a smooth sauce. Gradually whisk in the whole milk, ensuring there are no lumps. Continue whisking until the mixture is smooth. Slowly pour in the heavy cream, whisking constantly to combine. Whisking constantly prevents lumps and ensures a smooth, creamy sauce base.
Season the Sauce: Stir in the ground nutmeg, dried thyme, salt, and black pepper to taste. Start with about 1 teaspoon of salt and ½ teaspoon of black pepper and adjust to your preference. Taste the sauce and adjust seasoning as needed. Seasoning at this stage is crucial for flavorful scalloped potatoes. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 2-3 minutes until it slightly thickens. The sauce should be thick enough to coat the back of a spoon. Simmering allows the sauce to thicken and the flavors to meld together.
Assemble the Scalloped Potatoes: Arrange a layer of potato slices in the prepared baking dish, slightly overlapping. Overlapping helps create layers of creamy potato goodness. Sprinkle about ⅓ of the shredded cheddar cheese over the potatoes. Pour about ⅓ of the creamy sauce evenly over the cheese and potatoes. Repeat layers of potatoes, cheese, and sauce two more times, ending with a layer of sauce on top. Ensure each layer is evenly coated with sauce and cheese.
Dot with Butter and Bake: Dot the top of the scalloped potatoes with the remaining 2 tablespoons of butter, cut into small pieces. This adds richness and helps create a golden-brown crust. Cover the baking dish tightly with aluminum foil. This prevents the top from browning too quickly and ensures the potatoes cook through evenly. Bake in the preheated oven for 1 hour.
Remove Foil and Brown: Remove the aluminum foil and sprinkle the remaining shredded cheddar cheese evenly over the top. Increase the oven temperature to 400°F (200°C). Bake uncovered for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. Baking uncovered at a higher temperature allows the cheese to melt and brown beautifully.
Rest and Serve: Let the scalloped potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to settle. Resting also makes it easier to serve neat slices. Serve hot and enjoy the creamy, cheesy goodness!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 40
Carbohydrates: 40
Protein: 15