Ingredients:
- 2 1/2 pounds (about 6-8 medium-sized) russet or Yukon Gold potatoes, peeled and thinly sliced (approximately 1/8 inch thick)
- 1 small onion, finely chopped (optional)
- 2 cups shredded sharp cheddar cheese (or your favorite melting cheese)
- 3 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Pinch of nutmeg (optional)
- Fresh chives or parsley, chopped, for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
In a large saucepan over medium heat, melt the butter. Add the chopped onion (if using) and garlic, and sauté for about 2-3 minutes until they become fragrant and translucent.
Sprinkle the flour over the melted butter and whisk continuously for about 2-3 minutes to create a smooth roux. Be careful not to let it brown.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and stir until the mixture thickens, about 5-7 minutes. The sauce should be smooth and coat the back of a spoon.
Stir in 1 1/2 cups of shredded cheese until it's fully melted and incorporated into the sauce. Season the sauce with salt, black pepper, and a pinch of nutmeg (if using). Taste and adjust the seasoning as needed.
Arrange a layer of thinly sliced potatoes in the bottom of the prepared baking dish, slightly overlapping each slice.
Pour a portion of the cheese sauce over the potato layer, ensuring they are well coated. Repeat this process, layering potatoes and sauce until all the potatoes and sauce are used. Make sure the top layer is evenly coated with sauce.
Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.
Cover the baking dish with aluminum foil, and place it in the preheated oven.
Bake for about 45 minutes to 1 hour, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbling.
Remove the foil during the last 15 minutes of baking to allow the top to brown.
Once done, let the scalloped potatoes rest for a few minutes before serving. Garnish with chopped fresh chives or parsley if desired.
Serve your creamy scalloped potatoes as a delightful side dish alongside your favorite main course. Enjoy!
These creamy scalloped potatoes are a classic comfort food dish, perfect for holidays, family gatherings, or any time you want a hearty and delicious side dish.