Scalloped Potatoes

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  • 2 pounds (about 4-5 medium-sized) russet potatoes, peeled and thinly sliced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese (optional)
  • Chopped fresh parsley for garnish (optional)


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Slice Potatoes: Peel and thinly slice the potatoes. You can use a mandolin for uniform slices.
  3. Make Roux: In a saucepan over medium heat, melt the butter. Add the minced garlic and flour, stirring constantly to form a roux. Cook for 1-2 minutes, but do not let it brown.
  4. Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, ensuring there are no lumps. Continue to cook and stir until the mixture thickens, about 5-7 minutes.
  5. Season: Season the sauce with salt and black pepper. Adjust the seasoning to your taste.
  6. Layer Potatoes: Arrange a layer of sliced potatoes in the prepared baking dish. Pour a portion of the cream sauce over the potatoes. Repeat the process until all the potatoes and sauce are used.
  7. Optional Cheese Layer: If desired, sprinkle shredded cheddar cheese over the top layer.
  8. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 45-55 minutes, or until the potatoes are tender. Remove the foil for the last 15 minutes of baking to allow the top to brown.
  9. Cool and Garnish: Allow the scalloped potatoes to cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.

Scalloped potatoes make a wonderful side dish for holiday meals or any special occasion. The creamy texture and rich flavor make them a favorite among many. Enjoy your homemade scalloped potatoes!

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