Best Scalloped Potatoes

Ingredients:

4-5 large russet potatoes (about 2 pounds), peeled and thinly sliced
2 cups heavy cream
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1 teaspoon salt (or more to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (optional)
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
Fresh parsley (for garnish, optional)

Instructions:

Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the Potatoes:
- Peel and thinly slice the potatoes (about 1/8-inch thick). To avoid browning, place the sliced potatoes in a bowl of cold water and set aside.
Make the Cream Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Once the butter has melted, add the flour and whisk constantly for about 1 minute to create a roux (this will help thicken the sauce).
- Gradually pour in the heavy cream and milk while whisking to avoid lumps.
- Stir in the garlic powder, onion powder, salt, pepper, and thyme (if using). Bring the mixture to a simmer and cook for about 3-4 minutes, or until it thickens slightly.
Assemble the Scalloped Potatoes:
- Drain the sliced potatoes and pat them dry with paper towels to remove excess moisture.
- Layer half of the sliced potatoes in the prepared baking dish, spreading them out evenly.
- Pour half of the cream sauce over the potatoes, spreading it out with a spoon.
- Sprinkle half of the shredded cheddar cheese and Parmesan over the sauce.
- Repeat with the remaining potatoes, cream sauce, and cheeses, finishing with a generous layer of cheese on top.
Bake the Potatoes:
- Cover the baking dish with aluminum foil and bake for 40 minutes. This helps the potatoes cook through and stay moist.
- After 40 minutes, remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly. If the top isn’t as crispy as you’d like, you can broil it for 1-2 minutes at the end—just be sure to watch it closely so it doesn’t burn.
Garnish and Serve:
- Once the scalloped potatoes are done, remove them from the oven and let them cool for about 5 minutes before serving.
- Garnish with freshly chopped parsley (optional), and serve hot.

Tips:

Even Slicing: For even cooking, try to slice the potatoes as uniformly as possible. A mandolin slicer is ideal for this task.
Cheese Variations: Feel free to experiment with different cheeses like Gruyère, fontina, or mozzarella for added depth of flavor.
Make-Ahead: You can assemble the scalloped potatoes a day ahead, then refrigerate them before baking. Just add a few extra minutes to the baking time if you’re baking from the fridge.
For Extra Creaminess: If you prefer even creamier scalloped potatoes, you can add a bit more heavy cream or a small amount of sour cream into the sauce.

Notes:

Storage: Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through.
Freezing: Scalloped potatoes can be frozen for up to 2 months. After baking, allow them to cool, then cover tightly with plastic wrap and foil before freezing. Thaw overnight in the fridge and reheat in the oven.