I Married a Janitor to Spite My Wealthy Dad \u2014 When My Dad Came to Speak with My Husband, He Fell to His Knees at His Words<\/a><\/strong><\/p>\n\n\n\nBut what makes this recipe the best scalloped potatoes ever<\/strong>? It\u2019s the combination of fresh ingredients, the right balance of cream and cheese, and a baking method that ensures every bite is tender and flavorful.<\/p>\n\n\n\nWhy You\u2019ll Love This Recipe<\/strong><\/h2>\n\n\n\n\n- Creamy and indulgent, without being heavy<\/li>\n\n\n\n
- Layers of perfectly cooked, tender potatoes<\/li>\n\n\n\n
- Packed with flavor from garlic, onion, and cheese<\/li>\n\n\n\n
- Crispy golden top for the perfect finishing touch<\/li>\n<\/ul>\n\n\n\n
Ingredients<\/strong> (Serves 6\u20138)<\/h2>\n\n\n\n\n- 2 \u00bd pounds (1.1 kg) Yukon Gold or Russet potatoes<\/strong>, thinly sliced<\/li>\n\n\n\n
- 2 tablespoons unsalted butter<\/strong><\/li>\n\n\n\n
- 1 medium onion<\/strong>, finely chopped<\/li>\n\n\n\n
- 3 cloves garlic<\/strong>, minced<\/li>\n\n\n\n
- 2 tablespoons all-purpose flour<\/strong><\/li>\n\n\n\n
- 2 cups whole milk<\/strong><\/li>\n\n\n\n
- 1 cup heavy cream<\/strong><\/li>\n\n\n\n
- 1 teaspoon salt<\/strong><\/li>\n\n\n\n
- \u00bd teaspoon black pepper<\/strong><\/li>\n\n\n\n
- \u00bd teaspoon thyme<\/strong> (dried or fresh)<\/li>\n\n\n\n
- 2 cups sharp cheddar cheese<\/strong>, shredded<\/li>\n\n\n\n
- 1 cup Gruy\u00e8re cheese<\/strong>, shredded (or mozzarella for a milder flavor)<\/li>\n\n\n\n
- \u00bd cup Parmesan cheese<\/strong>, grated<\/li>\n\n\n\n
- Fresh parsley for garnish (optional)<\/li>\n<\/ul>\n\n\n\n
Instructions<\/strong><\/h2>\n\n\n\n\n- Prepare the oven and dish<\/strong>
Preheat oven to 375\u00b0F (190\u00b0C). Grease a 9×13-inch baking dish with butter.<\/li>\n\n\n\n- Make the creamy sauce<\/strong>\n
\n- In a medium saucepan, melt the butter over medium heat.<\/li>\n\n\n\n
- Add onion and cook until softened (about 3\u20134 minutes).<\/li>\n\n\n\n
- Stir in garlic and cook for 1 minute.<\/li>\n\n\n\n
- Whisk in the flour to create a roux, cooking for 1 minute.<\/li>\n\n\n\n
- Slowly add milk and cream while whisking, cooking until the sauce thickens.<\/li>\n\n\n\n
- Season with salt, pepper, and thyme.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Layer the potatoes<\/strong>\n
\n- Arrange half of the sliced potatoes in the baking dish.<\/li>\n\n\n\n
- Pour half of the cream sauce over them.<\/li>\n\n\n\n
- Sprinkle with half of the cheddar and Gruy\u00e8re cheese.<\/li>\n\n\n\n
- Repeat with remaining potatoes, sauce, and cheeses.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Top and bake<\/strong>\n
\n- Sprinkle Parmesan cheese on top for a golden crust.<\/li>\n\n\n\n
- Cover with foil and bake for 40 minutes.<\/li>\n\n\n\n
- Remove foil and bake for an additional 25\u201330 minutes, or until potatoes are tender and top is bubbly and golden.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
- Rest and serve<\/strong>
Let the scalloped potatoes rest for 10 minutes before serving. Garnish with fresh parsley if desired.<\/li>\n<\/ol>\n\n\n\nTips for Perfect Scalloped Potatoes<\/strong><\/h2>\n\n\n\n\n- Use a mandoline slicer<\/strong> for evenly thin potatoes that cook consistently.<\/li>\n\n\n\n
- Yukon Gold potatoes<\/strong> are ideal because they hold their shape and have a buttery texture.<\/li>\n\n\n\n
- Add bacon or ham<\/strong> for a heartier version.<\/li>\n\n\n\n
- Make ahead<\/strong>: Prepare and refrigerate before baking. Bake the next day for easy entertaining.<\/li>\n<\/ul>\n\n\n\n
Final Thought<\/strong><\/h3>\n\n\n\nThese scalloped potatoes are rich, creamy, cheesy, and absolutely irresistible. Once you try this recipe, you\u2019ll never go back to the boxed version again. It\u2019s the perfect side dish that will have everyone asking for seconds \u2014 and the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"
When it comes to comfort food, few dishes can rival the creamy, cheesy, melt-in-your-mouth goodness of scalloped potatoes.<\/p>\n","protected":false},"author":2,"featured_media":1628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-1627","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-world"],"_links":{"self":[{"href":"https:\/\/states-news.com\/index.php?rest_route=\/wp\/v2\/posts\/1627","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/states-news.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/states-news.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/states-news.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/states-news.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1627"}],"version-history":[{"count":1,"href":"https:\/\/states-news.com\/index.php?rest_route=\/wp\/v2\/posts\/1627\/revisions"}],"predecessor-version":[{"id":1629,"href":"https:\/\/states-news.com\/index.php?rest_route=\/wp\/v2\/posts\/1627\/revisions\/1629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/states-news.com\/index.php?rest_route=\/wp\/v2\/media\/1628"}],"wp:attachment":[{"href":"https:\/\/states-news.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/states-news.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/states-news.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}