🥔 Creamy Cheesy Scalloped Potatoes

👩‍🍳 Instructions:

1. Prep & Preheat:

• Preheat oven to 375°F (190°C).
• Grease a 9×13-inch baking dish with butter.

2. Make the Cream Sauce:

• In a medium saucepan, melt 2 tbsp butter over medium heat.
• Whisk in flour and cook 1–2 minutes until lightly golden (don’t let it brown).
• Slowly whisk in milk and heavy cream until smooth.
• Add minced garlic, salt, pepper, onion powder, and nutmeg.
• Simmer gently for 5–7 minutes, stirring often, until slightly thickened. Remove from heat.

3. Layer the Potatoes:

• Arrange ⅓ of the potato slices in the bottom of the greased dish, overlapping slightly.
• Pour ⅓ of the cream sauce over them.
• Sprinkle with ⅓ of the shredded cheeses.
• Repeat layers twice more: potatoes → sauce → cheese.

4. Bake:

• Cover dish tightly with aluminum foil.
• Bake for 45 minutes.
• Remove foil, increase oven temperature to 400°F (200°C), and bake uncovered for 20–25 more minutes, until top is golden brown and potatoes are tender when pierced with a fork.

5. Rest & Serve:

• Let rest 10–15 minutes before serving — this helps the sauce set and makes slicing easier.
• Garnish with fresh parsley or chives if desired.

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💡 Tips & Variations:

• For extra flavor: Add ½ cup caramelized onions or 4 oz cooked bacon between layers.
• Gluten-free? Swap flour for cornstarch (1 tbsp cornstarch + 2 tbsp cold milk mixed into sauce).
• Dairy-free? Use plant-based milk, cream, and cheese alternatives.
• Make ahead: Assemble up to 1 day ahead, refrigerate covered, then bake as directed (add 10–15 mins if cold).

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This dish is pure comfort food — creamy, cheesy, and perfectly golden on top. It pairs beautifully with roasted chicken, beef, or even a simple green salad.

Let me know if you’d like a smoky chipotle version, a vegan twist, or a slow-cooker method! 🧀🥔