Description
A comforting dish of creamy scalloped potatoes layered with cheese, perfect for any occasion.
Ingredients
- 1 kg potatoes, peeled and thinly sliced (approx. 1/8-inch thick)
- 1 cup mozzarella cheese, shredded
- ¾ cup cheddar cheese, shredded
- 1 cup heavy cream
- 1.5 cups whole milk, gently warmed
- 2 tbsp unsalted butter, melted
- 2 tbsp all-purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Peel and thinly slice the potatoes using a mandoline or sharp knife, then pat them dry to remove excess starch.
- Shred the mozzarella and cheddar cheese in a bowl.
- Warm the whole milk in a small saucepan until just warm to the touch.
- Melt the butter in a large saucepan over medium heat and whisk in the flour, cooking until pale golden, about 1-2 minutes.
- Gradually whisk in the warmed milk and heavy cream until thickened enough to coat the back of a spoon.
- Stir in onion powder, garlic powder, salt, and black pepper; adjust seasoning to taste.
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
- Layer one-third of the sliced potatoes, cream sauce, and cheese in the baking dish; repeat two more times.
- Cover with aluminum foil and bake for 60 minutes, then remove the foil and bake for an additional 30-45 minutes until golden and tender.
- Let it rest for 15-20 minutes before garnishing with fresh parsley or dill.
Notes
For a creamier flavor, swap mozzarella with Gruyère. For a lactose-free option, use plant-based milk.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American