Description
Creamy Scalloped Potatoes
Ingredients:
For the Potatoes:
4 large russet potatoes, peeled and thinly sliced
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
Fresh parsley, chopped
(for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the Potatoes:
Slice the potatoes thinly, about 1/8 inch thick. Set aside.
Make the Creamy Sauce:
In a saucepan, melt butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the heavy cream and milk to the saucepan, stirring to combine. Bring the mixture to a simmer. Stir in the shredded cheddar cheese, Parmesan cheese, thyme, salt, and pepper. Cook for 3-4 minutes until the cheese is melted and the sauce is smooth.
Assemble the Scalloped Potatoes:
Layer the sliced potatoes evenly in the greased baking dish. Pour half of the creamy sauce over the first layer of potatoes. Add another layer of potatoes and pour the remaining sauce over the top.
Bake:
Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 30-40 minutes until the potatoes are tender and the top is golden and bubbly.
Serve:
Garnish with fresh parsley and serve hot.
These creamy scalloped potatoes are rich, cheesy, and comforting—perfect as a side dish for any meal!
