BEST SCALLOPED POTATOES EVER

Here’s a  recipe for THE BEST SCALLOPED POTATOES EVER – rich, creamy, cheesy, and perfectly golden on top. This version is classic comfort food, ideal for holidays or a hearty side dish any time.

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🧀 BEST SCALLOPED POTATOES EVER 🍽️

🔪 Prep Time: 20 minutes

⏲️ Cook Time: 1 hour 15 minutes

🧾 Total Time: ~1 hour 35 minutes

🍴 Serves: 6–8

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🧂 Ingredients:

For the Potatoes:

• 3 lbs Yukon Gold or Russet potatoes (about 6 medium), peeled and thinly sliced (⅛ inch thick)

• 2 tbsp unsalted butter (for greasing the baking dish)

For the Cream Sauce:

• 4 tbsp (¼ cup) unsalted butter

• 1 small yellow onion, finely chopped

• 3 cloves garlic, minced

• ¼ cup all-purpose flour

• 2½ cups whole milk

• 1 cup heavy cream

• 1 tsp salt (or to taste)

• ½ tsp black pepper

• ½ tsp dried thyme (optional, or use fresh thyme)

• ¼ tsp ground nutmeg (optional, adds depth)

• 1½ cups sharp cheddar cheese, shredded

• ½ cup Parmesan cheese, grated

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🍽️ Equipment:

• 9×13-inch baking dish

• Medium saucepan

• Whisk

• Sharp knife or mandoline slicer

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👩‍🍳 Instructions:

Step 1: Prep the Potatoes

1. Peel and thinly slice potatoes to about ⅛ inch thick.

   • Use a mandoline for even slices.

2. Place slices in a bowl of cold water to prevent browning. Drain and pat dry when ready to use.

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Step 2: Make the Cream Sauce

1. In a medium saucepan over medium heat, melt 4 tbsp butter.

2. Add the chopped onion and sauté until soft and translucent (about 4-5 minutes).

3. Stir in garlic and cook for another 30 seconds.

4. Sprinkle in flour and whisk constantly for about 1-2 minutes to cook out the raw taste.

5. Slowly pour in milk, then heavy cream, whisking constantly to avoid lumps.

6. Add salt, pepper, thyme, and nutmeg (if using).

7. Continue cooking and stirring until the sauce is thickened and coats the back of a spoon (about 5-7 minutes).

8. Turn off heat and stir in 1 cup cheddar and ½ cup Parmesan until melted and smooth.

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Step 3: Assemble the Dish

1. Preheat oven to 375°F (190°C).

2. Grease a 9×13 baking dish with 2 tbsp butter.

3. Layer half the potato slices in an even layer.

4. Pour half the cheese sauce evenly over the potatoes.

5. Repeat with remaining potatoes and top with the rest of the sauce.

6. Sprinkle the remaining ½ cup cheddar cheese on top.

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Step 4: Bake

1. Cover the dish tightly with foil and bake for 40 minutes.

2. Remove foil and continue baking for another 30–35 minutes, or until the potatoes are fork-tender and the top is golden and bubbling.

   • If needed, broil for 2-3 minutes at the end for a beautifully crisp top.

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Step 5: Rest and Serve

1. Let the scalloped potatoes rest for 10–15 minutes before serving. This helps the sauce thicken and flavors meld.

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🧀 Optional Add-ins:

• Add bacon bits or ham between layers for a meatier version.

• Mix in Gruyère cheese for a richer, nuttier flavor.

• Swap thyme for rosemary or chives for a different twist.

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🔁 Make Ahead Tips:

• Assemble up to 24 hours ahead. Cover tightly and refrigerate.

• Bake straight from fridge (add 10–15 minutes extra to baking time).

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🧊 Storage:

• Refrigerate leftovers up to 4 days.

• Reheat covered in oven at 350°F or microwave individual portions.