Classic Cheesy Scalloped Potatoes

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a saucepan, melt butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
3. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk and heavy cream, ensuring no lumps form.
4. Bring the mixture to a simmer and cook until it thickens, about 3-5 minutes. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted. Season with salt and pepper to taste.
5. Layer half of the sliced potatoes in the baking dish, followed by half of the cheese sauce. Repeat with remaining potatoes and cheese sauce.
6. Sprinkle the remaining cheddar cheese and grated Parmesan cheese evenly over the top.
7. Cover the dish with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 20-25 minutes, or until potatoes are tender and the top is golden brown and bubbly.
8. Let cool for a few minutes before serving. Garnish with fresh thyme or parsley if desired.

Tips:

• For extra cheesy goodness, add a sprinkle of Gruyère cheese to the top before baking.
• If you don’t have heavy cream, you can substitute with an equal amount of whole milk.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a preheated oven until warmed through.