Ingredients
Scale
- 6 medium Russet or Yukon Gold potatoes
- 2 cups heavy cream or half-and-half
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 2 cups cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 teaspoon thyme (optional)
- 1 teaspoon rosemary (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and peel the potatoes. Slice them into thin, even pieces (about 1/8-inch thick).
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux.
- Gradually pour in the heavy cream, whisking constantly until the sauce thickens. Season with salt, pepper, garlic, thyme, and rosemary.
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Layer the potato slices in the dish. Pour the creamy sauce over each layer and sprinkle with a combination of shredded cheddar and Gruyère cheese.
- Repeat the layering process until all the potatoes and sauce are used up, finishing with a top layer of cheese.
- Cover the dish with foil and bake for 45-60 minutes, or until the potatoes are fork-tender.
- Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and bubbly.
- Let the scalloped potatoes rest for 5-10 minutes before serving.
Notes
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 350 kcal | Servings: 6-8 servings
