Cheesy Scalloped Potatoes 🧀🥔

Ingredients:

4 large russet potatoes, peeled and thinly sliced
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
2 cups shredded cheddar cheese (or a mix of your favorites like Gruyère or Monterey Jack)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional, for warmth)
1/4 teaspoon smoked paprika (optional, for extra flavor)
1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
Prepare the potatoes: Peel and thinly slice the potatoes into about 1/8-inch thick slices. You can use a mandoline slicer for even slices, or a sharp knife if you prefer.
Cook the onions and garlic: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Make the creamy sauce: Stir in the heavy cream, milk, salt, black pepper, and nutmeg (if using). Bring the mixture to a simmer, and cook for 2-3 minutes, allowing it to thicken slightly. Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
Layer the potatoes: Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce, making sure everything is evenly distributed.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return the dish to the oven and bake uncovered for another 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Cool and garnish: Let the scalloped potatoes cool for 5-10 minutes before serving. Garnish with fresh parsley for a pop of color and flavor.
Serve: Enjoy these creamy, cheesy potatoes as a comforting side dish to your favorite meals!

Tips:

Add-ins: Feel free to add cooked bacon bits, sautéed mushrooms, or even a handful of cooked spinach for extra flavor.
Make ahead: You can prepare the scalloped potatoes a day ahead, cover them tightly, and refrigerate. Simply bake them as instructed, but add an extra 10-15 minutes to the cooking time since they’ll be cold.
Gratin topping: For an extra crispy, golden topping, sprinkle breadcrumbs or Parmesan cheese on top in the last 5 minutes of baking.