The Best Scalloped Potatoes You’ve Ever Tasted

Introduction:
Welcome , I share recipes that are sure to impress. Today, we’re making creamy, cheesy scalloped potatoes that are simply irresistible. If you enjoy recipes that turn out right every time, you’re in the right place! Make sure to like, share, and comment on this video, and don’t forget to hit the subscribe button and the bell icon to get notified every time I upload a new video. Now, let’s get started!

Ingredients:
3 tablespoons unsalted butter
4 cloves garlic, finely diced
3/4 cup all-purpose flour
1 cup milk
2 1/4 cups milk (additional)
1 cup heavy cream (or more milk if preferred)
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper (or white pepper)
1/4 teaspoon freshly grated nutmeg
1 cup cheddar cheese, grated (plus 1 cup for topping)
1 tablespoon finely diced chives
5 large yellow-fleshed potatoes (approximately 1 kg), thinly sliced

Instructions:
Prepare the Bechamel Sauce:
In a heated pot over medium heat, add 3 tablespoons of unsalted butter. Swirl the butter to prevent it from burning.
Add 4 finely diced garlic cloves and sauté until the butter is infused with the garlic flavor.
Whisk in 3/4 cup of all-purpose flour to form a roux, cooking until it gets a nutty aroma but not burnt.

Gradually add 1 cup of milk, whisking continuously to avoid lumps. Follow with 2 1/4 cups of milk and 1 cup of heavy cream (or more milk if preferred), whisking until smooth and thickened.

Season with 1/2 teaspoon of salt, 1/2 teaspoon of freshly cracked black pepper (or white pepper), and 1/4 teaspoon of freshly grated nutmeg. Continue whisking until the sauce reaches the desired consistency.
Remove from heat and stir in 1 cup of grated cheddar cheese and 1 tablespoon of finely diced chives until fully melted and incorporated. Set the sauce aside.

Prepare the Potatoes:
Peel and thinly slice 5 large yellow-fleshed potatoes (approximately 1 kg). Use a mandolin for even slices if available.

Assemble the Scalloped Potatoes:
Preheat the oven to 350°F (180°C).
In a 9x13 inch baking dish, spread a thin layer of bechamel sauce to prevent sticking.
Layer the potato slices evenly, overlapping slightly. Top with a layer of bechamel sauce and a sprinkle of grated cheddar cheese.
Repeat the layering process until all potatoes and bechamel sauce are used, finishing with a layer of sauce and a generous topping of the remaining grated cheddar cheese.

Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 to 40 minutes.
Remove the foil and bake for an additional 10 to 15 minutes until the top is golden and crispy.

Conclusion:
Allow the scalloped potatoes to cool slightly before serving. Garnish with finely chopped chives for a fresh finish.
Enjoy these incredibly creamy, cheesy scalloped potatoes as the perfect side dish for any special occasion or everyday meal. They are sure to be a hit at your dinner table!
If you try this recipe and like it, don't forget to leave a comment to motivate us to publish more recipes.

Created by :Platin' It With Wendy