Name: Creamy Scalloped Potatoes
Prep time: 20 min
Cook time: PT1H 25M
Total time: PT1H 45M
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes, peeled and thinly sliced; 1 small onion, thinly sliced; 2 cloves garlic, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups shredded Gruyere cheese

Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with butter or cooking spray.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sliced onion, and sauté until the onion is soft and translucent, about 5 minutes.
Sprinkle the flour over the butter and onion mixture, stirring constantly to make a smooth paste, known as a roux. Let it cook for 1-2 minutes to get rid of the raw flour taste.
Slowly pour in the milk and heavy cream while whisking continuously to avoid lumps. Cook the mixture until it thickens and coats the back of a spoon, about 5-7 minutes.
Season the creamy sauce with dried thyme, salt, and pepper, adjusting the seasoning to your taste.
Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping them. Pour half of the creamy sauce over the potatoes, spreading it out evenly with a spatula.
Sprinkle half of the shredded Gruyere cheese over the sauce, creating a nice layer of cheesy goodness.
Repeat with the remaining sliced potatoes, the rest of the creamy sauce, and the remaining cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 30-40 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the Creamy Scalloped Potatoes rest for a few minutes before serving, allowing the flavors to meld together.

Ingredients

Instructions

Nutrition Facts

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