Name: Creamy Scalloped Easter Potatoes
Ingredients: Potatoes: 3 lbs, Yukon Gold or Russet potatoes are ideal. Yukon Golds offer a creamy texture and slightly sweet flavor, while Russets provide a fluffier texture. Both hold their shape well when sliced and baked.; Heavy Cream: 2 cups, the foundation of the creamy sauce, providing richness and luxurious texture to the dish.; Whole Milk: 1 cup, balances the richness of the heavy cream and ensures the sauce is perfectly pourable and coats the potatoes evenly.; Yellow Onion: 1 medium, finely diced, adds a subtle savory depth and aromatic base to the creamy sauce without overpowering the potatoes.; Garlic: 2 cloves, minced, infuses the sauce with a pungent and savory note, complementing the creamy and cheesy flavors.; Butter: 4 tablespoons, unsalted, used to sauté the onion and garlic, adding richness and flavor to the base of the sauce. Also used to grease the baking dish preventing sticking and adding a buttery crust to the bottom.; All-Purpose Flour: 2 tablespoons, used as a thickening agent for the cream sauce, ensuring it’s luscious and coats the potatoes beautifully.; Nutmeg: 1/4 teaspoon, ground, a classic spice that adds a warm, slightly sweet, and aromatic complexity that beautifully enhances creamy potato dishes.; Dried Thyme: 1 teaspoon, provides an earthy and slightly minty flavor that complements the potatoes and creamy sauce, adding an herbaceous note.; Salt: 1 ½ teaspoons, or to taste, essential for seasoning and enhancing all the flavors in the dish, from the potatoes to the creamy sauce.; Black Pepper: ½ teaspoon, freshly ground, adds a subtle spice and depth of flavor, complementing the creaminess and other seasonings.; Gruyère Cheese: 1 ½ cups, grated, a nutty, slightly sweet, and complex cheese that melts beautifully and creates a flavorful, golden crust on top of the scalloped potatoes. It provides a sophisticated and delicious cheesy element.; Parmesan Cheese: ½ cup, grated, adds a salty, savory, and umami-rich element to the cheese topping, enhancing the overall flavor and creating a crispy, golden-brown crust.; Fresh Parsley: 2 tablespoons, chopped, for garnish (optional), adds a fresh, herbaceous, and vibrant touch to the finished dish, both visually and flavor-wise.

Ingredients

Potatoes: 3 lbs, Yukon Gold or Russet potatoes are ideal. Yukon Golds offer a creamy texture and slightly sweet flavor, while Russets provide a fluffier texture. Both hold their shape well when sliced and baked.
Heavy Cream: 2 cups, the foundation of the creamy sauce, providing richness and luxurious texture to the dish.
Whole Milk: 1 cup, balances the richness of the heavy cream and ensures the sauce is perfectly pourable and coats the potatoes evenly.
Yellow Onion: 1 medium, finely diced, adds a subtle savory depth and aromatic base to the creamy sauce without overpowering the potatoes.
Garlic: 2 cloves, minced, infuses the sauce with a pungent and savory note, complementing the creamy and cheesy flavors.
Butter: 4 tablespoons, unsalted, used to sauté the onion and garlic, adding richness and flavor to the base of the sauce. Also used to grease the baking dish preventing sticking and adding a buttery crust to the bottom.
All-Purpose Flour: 2 tablespoons, used as a thickening agent for the cream sauce, ensuring it’s luscious and coats the potatoes beautifully.
Nutmeg: 1/4 teaspoon, ground, a classic spice that adds a warm, slightly sweet, and aromatic complexity that beautifully enhances creamy potato dishes.
Dried Thyme: 1 teaspoon, provides an earthy and slightly minty flavor that complements the potatoes and creamy sauce, adding an herbaceous note.
Salt: 1 ½ teaspoons, or to taste, essential for seasoning and enhancing all the flavors in the dish, from the potatoes to the creamy sauce.
Black Pepper: ½ teaspoon, freshly ground, adds a subtle spice and depth of flavor, complementing the creaminess and other seasonings.
Gruyère Cheese: 1 ½ cups, grated, a nutty, slightly sweet, and complex cheese that melts beautifully and creates a flavorful, golden crust on top of the scalloped potatoes. It provides a sophisticated and delicious cheesy element.
Parmesan Cheese: ½ cup, grated, adds a salty, savory, and umami-rich element to the cheese topping, enhancing the overall flavor and creating a crispy, golden-brown crust.
Fresh Parsley: 2 tablespoons, chopped, for garnish (optional), adds a fresh, herbaceous, and vibrant touch to the finished dish, both visually and flavor-wise.

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Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter. This prevents the potatoes from sticking and adds a subtle buttery flavor to the bottom layer.
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 consistent slices or a sharp knife, ensuring each slice is similar in thickness. Place the sliced potatoes in a bowl of cold water to prevent browning and remove excess starch. This step helps achieve a creamier texture and prevents the potatoes from becoming gummy.
Sauté Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Softening the onions first mellows their flavor and prevents them from being crunchy in the final dish. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
Make the Cream Sauce: Sprinkle the flour over the sautéed onions and garlic in the skillet. Cook for 1 minute, stirring constantly, to create a roux. This step is important for thickening the sauce. Gradually whisk in the heavy cream and whole milk, ensuring there are no lumps. Continue to whisk until the sauce is smooth and starts to slightly thicken.
Season the Sauce: Stir in the nutmeg, dried thyme, salt, and black pepper into the cream sauce. Taste and adjust seasonings as needed. The sauce should be well-seasoned at this stage to flavor the potatoes as they bake. Bring the sauce to a simmer and cook for 2-3 minutes, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat.
Assemble the Potatoes: Drain the sliced potatoes thoroughly and pat them dry with paper towels. Removing excess water ensures the potatoes bake properly and don’t make the sauce watery. Layer about one-third of the potato slices in the prepared baking dish, slightly overlapping them. Pour about one-third of the cream sauce evenly over the potatoes. Sprinkle with about one-third of the Gruyère and Parmesan cheese mixture. Repeat layers two more times, ending with a layer of potatoes and then the remaining cream sauce. Top evenly with the remaining Gruyère and Parmesan cheese mixture.
Bake to Perfection: Cover the baking dish tightly with aluminum foil. This helps steam the potatoes and ensures they cook through evenly without the cheese 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 cheese topping is melted, golden brown, and bubbly. The baking time may vary depending on your oven and the thickness of the potato slices.
Rest and Serve: Let the Creamy Scalloped Easter Potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. 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: 420
Fat: 30g