Best Scalloped Potatoes In my humble opinion, they are simply the best
Instructions:
Preheat the oven: 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Make the cheese sauce:
In a medium saucepan, melt butter over medium heat.
Add flour and whisk for 1–2 minutes to make a roux.
Slowly pour in the cream (or milk), whisking constantly until smooth and thickened.
Stir in 1½ cups cheddar and Parmesan until melted.
Season with salt, pepper, garlic, and nutmeg if using.
Layer the potatoes:
Arrange a layer of potato slices in the baking dish.
Pour a bit of cheese sauce over them.
Repeat layers until all potatoes and sauce are used, finishing with cheese on top.
Bake: Cover with foil and bake for 45 minutes. Remove foil and bake another 20–25 minutes until golden brown and bubbly.
Rest and serve: Let cool for 5–10 minutes. Garnish with fresh parsley and serve creamy, cheesy perfection!
💡 Tip: For extra indulgence, sprinkle some crispy bacon bits or caramelized onions on top before baking — it takes this dish to legendary status.
If you want, I can also share a “super creamy, melt-in-your-mouth” version that uses half-and-half and a secret ingredient to make it the absolute BEST, even rivaling restaurant scalloped potatoes. Do you want me to do that?
