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Extra Creamy Scalloped Potatoes

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Ingredients

Warning0 allergens identified

Extra Creamy Scalloped Potatoes

nonstick cooking spray

2 ½ pounds yukon gold potatoes

1 clove garlic

2 tablespoons butter

3 tablespoons flour

1 cup whole milk

½ cup heavy cream

½ tsp salt(for sauce)

black pepper(to taste, for sauce)

1 oz Parmesan cheesegrated (1 oz. is about 1/4 cup)

salt(to taste, for potatoes)

black pepper(to taste, for potatoes)

4 ounces cheddarshredded (or Gruyere cheese, 4 oz. is about 1 cup)

fresh chiveschopped (for garnish)

Instructions

Preheat the oven to 375°F.

Spray a 9-inch square baking dish liberally with nonstick cooking spray.

Slice the potatoes uniformly 1/8 inch thick. Mince the garlic clove.

In a medium sauce pan over medium heat, melt the butter. Once melted, add the minced garlic and sautÃ© for 30 seconds, just until fragrant.

Add the flour to the sauce pan. Whisk to combine the batter and flour into a thick paste. Continue whisking for 1 minute, until the roux turns slightly golden and begins to smell toasty. Slowly stream the milk and heavy cream into the pan while continuing to whisk.

Cook the mixture, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.

Once bubbling, turn off the heat. Add salt and black pepper. Add the grated Parmesan and whisk slowly until the cheese is melted and the sauce is smooth.

Arrange half of the potatoes in the baking dish in an even layer. Lightly season with more salt and black pepper. Pour half of the cheese sauce on top. Sprinkle with half of the shredded cheese. Repeat with the remaining potatoes slices, sauce, and shredded cheese.

Bake the scalloped potatoes on middle rack of oven until the potatoes are tender and the dish is bubbling and browned on the top, 40-45 minutes.

Check to see that potatoes are done. Remove from oven or add time as needed.

Allow the dish to cool for 10 minutes.

Garnish with chopped chives, if desired. Use a large spoon to plate the scalloped potatoes, and serve.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Slice Potatoes Uniformly 🥔
Use a mandoline slicer to cut all potatoes to exactly 1/8-inch thickness for even cooking and creamy, consistent texture throughout the dish.
Make a Proper Béchamel Base 🧈
Create a smooth roux by cooking butter and flour together for 2 minutes before adding milk and cream to avoid lumps and ensure silky sauce.
Layer with Purpose 🧀
Reserve half your cheese mixture for the top layer and sprinkle chives between layers for flavor distribution and a gorgeous golden crust.
Blanch Potatoes First 💧
Briefly simmer sliced potatoes for 5 minutes before assembling to reduce overall baking time and ensure creamy centers without drying the edges.
Cover Then Uncover Strategy 🔓
Bake covered with foil for 30 minutes to trap steam, then uncover for the final 15-20 minutes to develop a golden, crispy top layer.