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Easy Scalloped Potatoes Recipe

Scalloped potatoes should always feel rich, silky, and fork-tender. They should not be dry, crunchy, or swimming in sauce. This recipe gives you exactly that: a foolproof method to guarantee the best scalloped potatoes every time.
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Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 lbs Russet potatoes,
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 4 cloves of garlic ( minced )
  • salt, pepper, garlic to taste
  • ½ tsp smoked paprika
  • 1 cup shredded sharp cheddar
  • ½ cup grated Parmesan
  • Chopped chives (for garnish)

Method
 

  1. Peel, then slice your potatoes thin and even, about 1/8 inch. Use a Madeline slicer for perfectly thin slices. Set aside
To Make the Roux
  1. Now onto the sauce/roux start by melting butter in a saucepan over medium heat.
  2. Add onion or garlic (if using), cook until fragrant
  3. Whisk in flour (if using a roux), cook 1 minute
  4. Slowly whisk in warm milk, half-and-half, or cream
  5. Season well with salt, pepper, and any herbs
  6. Simmer gently until the sauce lightly thickens
To assemble
  1. With all your ingredients ready, grease your baking dish
  2. Add a thin layer of sauce on the bottom
  3. Layer potatoes in overlapping rows
  4. Spoon sauce over the layer, then spread it to the edges
  5. Add your cheese ( leave some for the top)
  6. Repeat until you use all potatoes slices and sauce
  7. Finish off with a generous amount of cheese at the top
To Bake
  1. Cover the baking dish with foil
  2. Bake it at 375F ( 190C ) FOR 35 - 45 minutes
  3. 15-minutes before the timer is up, uncover, check for any dry corners, add a splash of hot milk around the edges.
  4. Add a generous amount of cheese.
  5. Broil at the top for that beautiful golden top
  6. Once timer is up, your scalloped potatoes are done
  7. Rest for 10-minutes for the sauce to thicken and settle.
  8. Serve and enjoy!!