Cheesy Scalloped Potatoes (Printable Version)
# What You'll Need:
→ Potatoes
01 -
900 grams Yukon Gold or Russet potatoes, peeled and thinly sliced (3 mm thickness)
→ Sauce
02 -
60 grams unsalted butter
03 -
2 cloves garlic, minced
04 -
30 grams all-purpose flour
05 -
500 milliliters whole milk
06 -
250 milliliters heavy cream
07 -
5 grams salt
08 -
2 grams black pepper
→ Cheese
09 -
200 grams sharp cheddar cheese, freshly grated
→ Garnish
10 -
Fresh thyme or parsley, for garnish (optional)
# Step-by-Step Directions:
01 -
Peel and slice the potatoes uniformly to approximately 3 mm thickness using a mandoline or sharp knife to ensure even cooking and creamy texture.
02 -
Melt butter in a large saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk and cream, stirring constantly until the sauce thickens. Season with salt and pepper.
03 -
In an oven-safe 23x33 cm casserole dish, layer sliced potatoes evenly. Pour a portion of the cream sauce over the potatoes, then sprinkle with grated cheddar cheese. Repeat layering until all ingredients are used, finishing with a top layer of cheddar cheese.
04 -
Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 190°C for 45 minutes to steam the potatoes and infuse flavors.
05 -
Remove the foil and continue baking uncovered for an additional 25-30 minutes until the surface is golden brown and bubbly.
06 -
Allow the dish to rest at room temperature for 10 minutes to thicken the sauce and facilitate clean slicing.
# Helpful Notes:
01 -
To maintain sauce stability and prevent curdling, avoid high heat during sauce preparation and use a combination of whole milk and cream.
02 -
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend or cornstarch.