🥔 Creamy Cheesy Scalloped Potatoes

👩‍🍳 Instructions:

1. Prep & Preheat:

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter.

2. Make the Cream Sauce:

In a medium saucepan, melt 2 tbsp butter over medium heat.
Whisk in flour and cook 1–2 minutes until lightly golden (don’t let it brown).
Slowly whisk in milk and heavy cream until smooth.
Add minced garlic, salt, pepper, onion powder, and nutmeg.
Simmer gently for 5–7 minutes, stirring often, until slightly thickened. Remove from heat.

3. Layer the Potatoes:

Arrange ⅓ of the potato slices in the bottom of the greased dish, overlapping slightly.
Pour ⅓ of the cream sauce over them.
Sprinkle with ⅓ of the shredded cheeses.
Repeat layers twice more: potatoes → sauce → cheese.

4. Bake:

Cover dish tightly with aluminum foil.
Bake for 45 minutes.
Remove foil, increase oven temperature to 400°F (200°C), and bake uncovered for 20–25 more minutes, until top is golden brown and potatoes are tender when pierced with a fork.

5. Rest & Serve:

Let rest 10–15 minutes before serving — this helps the sauce set and makes slicing easier.
Garnish with fresh parsley or chives if desired.

💡 Tips & Variations:

For extra flavor: Add ½ cup caramelized onions or 4 oz cooked bacon between layers.
Gluten-free? Swap flour for cornstarch (1 tbsp cornstarch + 2 tbsp cold milk mixed into sauce).
Dairy-free? Use plant-based milk, cream, and cheese alternatives.
Make ahead: Assemble up to 1 day ahead, refrigerate covered, then bake as directed (add 10–15 mins if cold).

This dish is pure comfort food — creamy, cheesy, and perfectly golden on top. It pairs beautifully with roasted chicken, beef, or even a simple green salad.

Let me know if you’d like a smoky chipotle version, a vegan twist, or a slow-cooker method! 🧀🥔

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