Cheesy Scalloped Potatoes
Ingredients
- 8-10 Medium yellow potatoes peel and sliced thinly
- 1 1/2 cups Cheddar cheese
Béchamel sauce:
- 1 1/4 cups Heavy cream at room temperature
- 1 cup Whole milk at room temperature
- 2 medium Garlic cloves minced
- 3 tbsp Butter at room temperature
- 2 tbsp All-purpose flour
- 2 tsp Salt or to taste
- 1 tsp Fresh or dried thyme
- 1/2 tsp Black pepper
- 1/4 tsp Fresh or ground nutmeg
Instructions
- Preheat oven to 400°F/200°C. Grease a 9x13 inch pan with butter and set aside.
Making the béchamel sauce:
- In a medium sauce pan over medium heat, melt the butter then cook the garlic for about 2 minutes before whisking in the flour.
- Cook the flour for 1 minute before slowly pouring in the milk and heavy cream.
- Stir in the thyme, salt, pepper and nutmeg. Let the sauce simmer for about 5-7 minutes then remove from the heat.
Assembly & baking:
- Add half of the potatoes to the baking dish then pour half of the sauce unto the potatoes then top with half of the cheese.
- Add the remaining potatoes, sauce and cheese.
- Cover the dish with foil paper and bake for 30 minutes.
- After 30 minutes, remove the foil paper and bake for another 30 minutes.
- Let it cool for 10-15 minutes before serving.
Notes
- You can make this recipe gluten-free by replacing the flour with cornstarch.
- You can experiment with different seasonings and different types of potatoes.
- Gruyère can be a perfect substitute for this dish.
