Indulgent Scalloped Potatoes

Scalloped potatoes are the ultimate comfort food that always brings warmth to the table. Thinly sliced potatoes are layered with a rich, creamy sauce and baked to golden perfection, creating a dish that’s both velvety and satisfying. For me, scalloped potatoes feel like a little indulgence, especially with the way the sauce seeps into every layer, turning the edges crispy while the center stays soft and tender. It’s the kind of dish that’s perfect for family gatherings or cozy nights at home, offering a simple but flavorful side that everyone reaches for seconds of.

Ingredients:

• 2 cups freshly grated cheddar cheese
• 1 cup freshly grated parmesan cheese
• 3 pounds Russet or Yukon Gold potatoes
• 1 tablespoon butter
• 3 cloves garlic minced
• 2 cups heavy/whipping cream
• 1 teaspoon salt
• Pepper to taste

Instructions:

1. Preheat your oven to 350 degrees and move the rack to the middle position.

2. Meanwhile, grate the cheeses and prepare the potatoes by peeling them and using a mandolin slicer (or just a knife if that’s what you have) to cut them into 1/8″ slices.

3. Add the butter to a small saucepan over medium-high heat. Once it’s melted, add the garlic and cook for about 30 seconds. Add in the cream, salt, and some pepper. Let it warm through, stirring occasionally. As it reaches a boil, remove from the heat.

4. Arrange half of the potatoes on the bottom of a greased 9×13 baking dish (overlap the potatoes but don’t worry about arranging them perfectly). Pour half the cream mixture over top, and then add half of each cheese. Repeat the process for the second layer, finishing up with a layer of cheese on top.

4. Bake, covered with foil, for 40 minutes, then remove the foil and bake for another 25-35 minutes or until a toothpick easily slides into the potatoes. I like to broil on low for about 5 minutes so the cheese gets a nice golden brown color.

5. Let the potatoes sit for 5-10 minutes prior to serving.