Name: Cheesy Scalloped Potato Bake
Ingredients: Potatoes: (Approximately 3 lbs, about 6-8 medium potatoes) Use starchy potatoes like Russet or Yukon Gold. Russets yield a wonderfully creamy texture when baked, while Yukon Golds offer a slightly buttery taste and hold their shape well, creating a perfect balance in the bake. Peel them and slice thinly, about 1/8 inch thick, for even cooking and that melt-in-your-mouth tenderness.; Milk: (2 cups) Whole milk is ideal for richness and creaminess, but you can use 2% or even skim milk for a lighter version. The milk forms the base of the creamy sauce, softening the potatoes and binding all the flavors together.; Heavy Cream: (1 cup) Heavy cream adds a luxurious velvety texture and deepens the richness of the sauce. It elevates the dish from simple to decadent, making it a truly special treat. For a slightly lighter option, you can use half-and-half, but the texture will be less rich.; Butter: (1/4 cup, unsalted) Butter is essential for creating a flavorful roux, the foundation of our creamy sauce. It also adds richness and contributes to the golden-brown crust on top.; All-Purpose Flour: (1/4 cup) Flour is used to thicken the sauce. When combined with melted butter, it creates a roux that ensures a smooth, creamy, and perfectly textured sauce that coats the potatoes beautifully.; Onion: (1 medium, finely chopped) Onion provides a subtle savory base flavor that enhances the overall taste of the bake. Finely chopping it ensures it cooks through and blends seamlessly into the sauce, adding depth without overpowering the other flavors.; Garlic: (2 cloves, minced) Garlic adds a pungent and aromatic note that complements the cheese and potatoes perfectly. Mincing it releases its flavorful oils, infusing the entire dish with a delightful savory warmth.; Sharp Cheddar Cheese: (2 cups, grated) Sharp cheddar cheese is the star of the show, providing a bold, tangy, and undeniably cheesy flavor. Grated cheese melts beautifully, creating that irresistible gooeyness that everyone loves in a scalloped potato bake. Feel free to use pre-shredded for convenience, or grate it fresh for potentially even better melting and flavor.; Parmesan Cheese: (1/2 cup, grated) Parmesan cheese adds a salty, nutty, and umami-rich dimension to the cheese blend. It contributes to a more complex flavor profile and enhances the overall cheesy taste. Freshly grated Parmesan is highly recommended for its superior flavor and texture.; Nutmeg: (1/4 teaspoon, ground) A pinch of nutmeg adds a subtle warmth and delicate spice that beautifully complements the creamy cheese and potatoes. It’s a classic pairing and elevates the dish with a touch of sophistication.; Dried Thyme: (1 teaspoon) Dried thyme provides an earthy and slightly peppery herbal note that adds depth and complexity to the flavor profile. It pairs wonderfully with potatoes and cheese, creating a comforting and savory aroma.; Salt: (To taste) Salt is crucial for enhancing all the flavors in the dish. Season generously at each stage, especially when cooking the sauce and layering the potatoes, to ensure a well-balanced and flavorful bake.; Black Pepper: (To taste, freshly ground recommended) Freshly ground black pepper adds a pungent and aromatic spice that balances the richness of the cheese and cream. It provides a subtle kick and enhances the overall savory taste of the dish.; Fresh Parsley: (Optional, for garnish, chopped) Fresh parsley adds a bright, fresh, and slightly peppery note that brightens up the dish and provides a beautiful visual garnish. It’s a lovely finishing touch that adds a pop of color and freshness.

Ingredients

Potatoes: (Approximately 3 lbs, about 6-8 medium potatoes) Use starchy potatoes like Russet or Yukon Gold. Russets yield a wonderfully creamy texture when baked, while Yukon Golds offer a slightly buttery taste and hold their shape well, creating a perfect balance in the bake. Peel them and slice thinly, about 1/8 inch thick, for even cooking and that melt-in-your-mouth tenderness.
Milk: (2 cups) Whole milk is ideal for richness and creaminess, but you can use 2% or even skim milk for a lighter version. The milk forms the base of the creamy sauce, softening the potatoes and binding all the flavors together.
Heavy Cream: (1 cup) Heavy cream adds a luxurious velvety texture and deepens the richness of the sauce. It elevates the dish from simple to decadent, making it a truly special treat. For a slightly lighter option, you can use half-and-half, but the texture will be less rich.
Butter: (1/4 cup, unsalted) Butter is essential for creating a flavorful roux, the foundation of our creamy sauce. It also adds richness and contributes to the golden-brown crust on top.
All-Purpose Flour: (1/4 cup) Flour is used to thicken the sauce. When combined with melted butter, it creates a roux that ensures a smooth, creamy, and perfectly textured sauce that coats the potatoes beautifully.
Onion: (1 medium, finely chopped) Onion provides a subtle savory base flavor that enhances the overall taste of the bake. Finely chopping it ensures it cooks through and blends seamlessly into the sauce, adding depth without overpowering the other flavors.
Garlic: (2 cloves, minced) Garlic adds a pungent and aromatic note that complements the cheese and potatoes perfectly. Mincing it releases its flavorful oils, infusing the entire dish with a delightful savory warmth.
Sharp Cheddar Cheese: (2 cups, grated) Sharp cheddar cheese is the star of the show, providing a bold, tangy, and undeniably cheesy flavor. Grated cheese melts beautifully, creating that irresistible gooeyness that everyone loves in a scalloped potato bake. Feel free to use pre-shredded for convenience, or grate it fresh for potentially even better melting and flavor.
Parmesan Cheese: (1/2 cup, grated) Parmesan cheese adds a salty, nutty, and umami-rich dimension to the cheese blend. It contributes to a more complex flavor profile and enhances the overall cheesy taste. Freshly grated Parmesan is highly recommended for its superior flavor and texture.
Nutmeg: (1/4 teaspoon, ground) A pinch of nutmeg adds a subtle warmth and delicate spice that beautifully complements the creamy cheese and potatoes. It’s a classic pairing and elevates the dish with a touch of sophistication.
Dried Thyme: (1 teaspoon) Dried thyme provides an earthy and slightly peppery herbal note that adds depth and complexity to the flavor profile. It pairs wonderfully with potatoes and cheese, creating a comforting and savory aroma.
Salt: (To taste) Salt is crucial for enhancing all the flavors in the dish. Season generously at each stage, especially when cooking the sauce and layering the potatoes, to ensure a well-balanced and flavorful bake.
Black Pepper: (To taste, freshly ground recommended) Freshly ground black pepper adds a pungent and aromatic spice that balances the richness of the cheese and cream. It provides a subtle kick and enhances the overall savory taste of the dish.
Fresh Parsley: (Optional, for garnish, chopped) Fresh parsley adds a bright, fresh, and slightly peppery note that brightens up the dish and provides a beautiful visual garnish. It’s a lovely finishing touch that adds a pop of color and freshness.

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C). Preheating ensures the oven is at the correct temperature when you place the potato bake inside, allowing for even cooking and preventing the dish from becoming soggy.
Prepare the Potatoes: Wash, peel, and thinly slice the potatoes to about 1/8 inch thickness. Uniformly thin slices are crucial for even cooking. You can use a mandoline for speed and consistency, or a sharp knife. If using a knife, aim for consistent thickness to ensure all slices cook at the same rate and become tender at the same time. Place the sliced potatoes in a bowl of cold water to prevent them from browning and to remove excess starch, which will contribute to a creamier sauce.
Sauté Aromatics: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-5 minutes, or until softened and translucent. Sautéing the onion first mellows its harshness and brings out its sweetness, creating a more nuanced flavor base for the sauce.
Make the Roux: Add the minced garlic to the saucepan and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Cooking the flour removes the raw flour taste and allows it to properly thicken the sauce. The mixture should be smooth and slightly bubbly.
Create the Cream Sauce: Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Whisk continuously to ensure a smooth sauce. Bring the mixture to a gentle simmer, stirring frequently, and cook for 5-7 minutes, or until the sauce has thickened slightly and coats the back of a spoon. Simmering allows the sauce to thicken and the flavors to meld together.
Season the Sauce: Remove the saucepan from the heat and stir in the grated cheddar cheese and Parmesan cheese, stirring until melted and smooth. The heat from the sauce will melt the cheese. Season with salt, black pepper, nutmeg, and dried thyme. Taste and adjust seasonings as needed. Don’t be shy with the seasoning – it will flavor the entire dish.
Assemble the Potato Bake: Drain the potato slices and pat them dry with paper towels. Drying the potatoes helps the sauce adhere better and prevents excess moisture in the bake. In a greased 9×13 inch baking dish (or equivalent), layer about one-third of the potato slices in an even layer. Pour about one-third of the cheese sauce over the potatoes, ensuring they are evenly coated. Repeat the layers two more times, ending with a layer of cheese sauce. Layering ensures that each potato slice is coated in the creamy sauce, creating a cohesive and flavorful bake.
Bake: Cover the baking dish with aluminum foil and bake for 45 minutes. Covering with foil prevents the top from browning too quickly and allows the potatoes to steam and cook through properly. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. Baking uncovered for the last portion of the cooking time allows the top to become beautifully golden and cheesy.
Rest and Serve: Let the Cheesy Scalloped Potato Bake rest for 10-15 minutes before serving. Resting allows the sauce to thicken slightly and the flavors to meld further, making it easier to slice and serve. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 40g