Heavenly Cheesy Scalloped Potatoes

There’s something magical about a dish of scalloped potatoes, especially when it’s as rich and cheesy as this one. Imagine tender layers of thinly sliced potatoes, bathed in a luxurious, velvety cheese sauce, and baked to golden perfection. This side dish is so delightful, you might just want to make it the main course. Whether you’re serving it alongside a holiday roast or simply indulging on a cozy evening, these Heavenly Cheesy Scalloped Potatoes are sure to satisfy.

Ingredients

• 2 tbsp butter, divided, room temp
• 2 lbs potatoes (Yukon Gold preferred, about 4)
• 1 cup heavy cream
• 1 cup whole milk
• 3 cloves garlic, crushed
• 1/2 tbsp fresh thyme
• 4 oz Gruyère cheese, coarsely grated (about 1.5 heaping cups)
• Salt and freshly ground pepper

How to make Cheesy Scalloped Potatoes

1. Preheat your oven to 375°F. Generously butter a small 2-quart baking dish.
2. Peel the potatoes and slice them into 1/8 inch thick rounds.
3. Place the potato slices in a large pot along with the cream, milk, garlic, and thyme. Season with salt and freshly ground pepper.
4. Bring the mixture to a boil over high heat, then reduce to medium and simmer for 1 minute. Remove from the heat and let stand for 10 minutes.
5. Spoon 1/3 of the potato mixture into the prepared baking dish and sprinkle with 1/2 of the cheese. Add another 1/3 of the potatoes and top with the remaining cheese. Dot with butter.
6. Finish with the last layer of potatoes and loosely cover with foil. Bake until the potatoes are tender and cooked through, about 35-40 minutes.
7. Remove the foil and broil until the top is bubbly and golden brown, 3-5 minutes.
8. Let rest for 15-30 minutes before serving to allow the sauce to thicken and absorb into the potatoes.

Helpful Hints

• For an extra cheesy twist, mix in a bit of sharp cheddar with the Gruyère.
• If you prefer a lighter version, substitute half of the heavy cream with more milk.
• Letting the dish rest after baking is crucial for the perfect texture. Be patient!