Name: Cheesy Easter Scalloped Potatoes
Ingredients: Potatoes: 3 pounds, Yukon Gold or Russet potatoes are recommended. These varieties hold their shape well when sliced and baked, providing the perfect texture for scalloped potatoes. Yukon Golds offer a slightly creamy texture, while Russets are starchier and create a more classic scalloped potato consistency.; Heavy Cream: 2 cups. The foundation of our rich and decadent cheese sauce. Heavy cream provides the luxurious texture and creamy flavor that makes this dish so indulgent.; Whole Milk: 1 cup. Balances the richness of the heavy cream, adding moisture and ensuring the sauce is perfectly pourable and coats the potatoes evenly.; Butter: 4 tablespoons, unsalted. Used to create the roux for the cheese sauce and to add a touch of buttery richness to the overall dish. Unsalted butter allows you to control the saltiness of the recipe.; All-Purpose Flour: 4 tablespoons. The thickening agent for the cheese sauce. When cooked with butter, it forms a roux, which helps to create a smooth and creamy sauce that clings beautifully to the potatoes.; Yellow Onion: 1 medium, finely diced. Adds a subtle savory sweetness and aromatic depth to the cheese sauce, enhancing the overall flavor profile.; Garlic: 2 cloves, minced. Provides a pungent and aromatic base note to the cheese sauce, complementing the cheese and potatoes perfectly.; Sharp Cheddar Cheese: 2 cups, grated. The star of our cheesy scalloped potatoes! Sharp cheddar delivers a bold, tangy flavor that cuts through the richness of the cream sauce and adds a delightful sharpness.; Gruyere Cheese: 1 cup, grated. Adds a nutty, slightly sweet, and complex flavor dimension to the cheese blend. Gruyere melts beautifully and contributes to the smooth, luxurious texture of the sauce.; Fresh Thyme: 2 teaspoons, chopped. Infuses a delicate herbal aroma and earthy flavor into the dish, complementing the cheese and potatoes without overpowering them.; Fresh Rosemary: 1 teaspoon, chopped. Adds a piney, aromatic note that pairs wonderfully with potatoes and cheese, providing a subtle yet distinctive flavor.; Nutmeg: 1/4 teaspoon, ground. A secret ingredient that adds a warm, slightly sweet, and nutty undertone to the cheese sauce, enhancing its complexity and comforting flavor.; Salt: 1 teaspoon, or to taste. Essential for seasoning and bringing out the flavors of all the ingredients.; Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Adds a touch of spice and enhances the overall flavor profile of the dish.; Fresh Parsley: 2 tablespoons, chopped, for garnish (optional). Provides a fresh, vibrant, and colorful garnish, adding a final touch of elegance and herbaceousness.

Ingredients

Potatoes: 3 pounds, Yukon Gold or Russet potatoes are recommended. These varieties hold their shape well when sliced and baked, providing the perfect texture for scalloped potatoes. Yukon Golds offer a slightly creamy texture, while Russets are starchier and create a more classic scalloped potato consistency.
Heavy Cream: 2 cups. The foundation of our rich and decadent cheese sauce. Heavy cream provides the luxurious texture and creamy flavor that makes this dish so indulgent.
Whole Milk: 1 cup. Balances the richness of the heavy cream, adding moisture and ensuring the sauce is perfectly pourable and coats the potatoes evenly.
Butter: 4 tablespoons, unsalted. Used to create the roux for the cheese sauce and to add a touch of buttery richness to the overall dish. Unsalted butter allows you to control the saltiness of the recipe.
All-Purpose Flour: 4 tablespoons. The thickening agent for the cheese sauce. When cooked with butter, it forms a roux, which helps to create a smooth and creamy sauce that clings beautifully to the potatoes.
Yellow Onion: 1 medium, finely diced. Adds a subtle savory sweetness and aromatic depth to the cheese sauce, enhancing the overall flavor profile.
Garlic: 2 cloves, minced. Provides a pungent and aromatic base note to the cheese sauce, complementing the cheese and potatoes perfectly.
Sharp Cheddar Cheese: 2 cups, grated. The star of our cheesy scalloped potatoes! Sharp cheddar delivers a bold, tangy flavor that cuts through the richness of the cream sauce and adds a delightful sharpness.
Gruyere Cheese: 1 cup, grated. Adds a nutty, slightly sweet, and complex flavor dimension to the cheese blend. Gruyere melts beautifully and contributes to the smooth, luxurious texture of the sauce.
Fresh Thyme: 2 teaspoons, chopped. Infuses a delicate herbal aroma and earthy flavor into the dish, complementing the cheese and potatoes without overpowering them.
Fresh Rosemary: 1 teaspoon, chopped. Adds a piney, aromatic note that pairs wonderfully with potatoes and cheese, providing a subtle yet distinctive flavor.
Nutmeg: 1/4 teaspoon, ground. A secret ingredient that adds a warm, slightly sweet, and nutty undertone to the cheese sauce, enhancing its complexity and comforting flavor.
Salt: 1 teaspoon, or to taste. Essential for seasoning and bringing out the flavors of all the ingredients.
Black Pepper: 1/2 teaspoon, freshly ground, or to taste. Adds a touch of spice and enhances the overall flavor profile of the dish.
Fresh Parsley: 2 tablespoons, chopped, for garnish (optional). Provides a fresh, vibrant, and colorful garnish, adding a final touch of elegance and herbaceousness.

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Instructions

Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray. This ensures the potatoes don’t stick and makes for easier cleanup later. Having the oven preheated and the dish ready to go streamlines the cooking process once the potatoes and sauce are prepared.
Prepare the Potatoes: Wash and peel the potatoes. Using a mandoline or a sharp knife, slice the potatoes thinly, about 1/8 inch thick. Uniformly thin slices are crucial for even cooking, ensuring the potatoes become tender at the same rate. If using a knife, aim for consistent thickness to avoid some slices being undercooked while others are overcooked. Place the sliced potatoes in a bowl of cold water to prevent browning and remove excess starch. This step helps maintain their color and prevents them from becoming sticky.
Sauté Aromatics: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent. Sautéing the onion first mellows its sharpness and brings out its sweetness, creating a flavorful base for the sauce. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter quickly.
Make the Roux: Sprinkle the flour over the sautéed onions and garlic. Cook for 1-2 minutes, stirring constantly, until the flour is incorporated and the mixture starts to slightly brown. This step creates a roux, the foundation of the creamy cheese sauce. Cooking the flour removes its raw taste and allows it to effectively thicken the sauce.
Create the Cheese Sauce Base: Gradually whisk in the whole milk, followed by the heavy cream, a little at a time, ensuring each addition is fully incorporated before adding more. Whisk continuously to prevent lumps from forming and create a smooth sauce. Bring the mixture to a simmer, stirring occasionally, and cook for 2-3 minutes, or until the sauce slightly thickens. Simmering allows the sauce to thicken and the flavors to meld together.
Infuse with Herbs and Spices: Remove the saucepan from the heat. Stir in the chopped fresh thyme, rosemary, nutmeg, salt, and black pepper. These herbs and spices infuse the sauce with aromatic depth and complexity. Taste and adjust seasoning as needed, adding more salt and pepper to your preference.
Melt the Cheese: Add the grated sharp cheddar cheese and Gruyere cheese to the sauce, a handful at a time, stirring continuously until the cheese is completely melted and the sauce is smooth and cheesy. Ensure the cheese is fully melted and incorporated for a velvety, lump-free sauce. The residual heat of the sauce will melt the cheese beautifully.
Assemble the Scalloped Potatoes: Drain the sliced potatoes from the cold water and pat them dry with paper towels. This step is important to remove excess water and starch, ensuring the sauce adheres properly to the potatoes. Layer about one-third of the potato slices in the prepared baking dish, slightly overlapping them. Pour about one-third of the cheese sauce evenly over the potatoes. Repeat layers twice more, ending with a layer of cheese sauce on top. Layering ensures that each potato slice is coated in the creamy cheese sauce, resulting in a flavorful and evenly cooked dish.
Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. Baking covered initially allows the potatoes to steam and cook through evenly in the creamy sauce, preventing the top from browning too quickly. Bake for 45 minutes. Remove the foil and continue to bake for another 20-30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. Uncovering for the last part of baking allows the top to brown and become beautifully golden and slightly crispy.
Rest and Serve: Let the scalloped potatoes rest for 10-15 minutes before serving. Resting allows the sauce to thicken slightly and the flavors to meld together even further, making it easier to serve and enhancing the overall taste. Garnish with fresh chopped parsley, if desired, for a pop of color and fresh herbaceousness. Serve hot and enjoy this cheesy Easter delight!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 30g