garnish, optional)
Instructions:
Step 1: Prepare the Potatoes
- Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. A mandoline slicer or a sharp knife works well for this task.
Step 2: Make the Cream Mixture
- In a saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion (if using) and sauté for a few minutes until fragrant and softened.
- Sprinkle the flour over the butter mixture and whisk continuously for 1-2 minutes to create a roux, a thickening agent.
- Slowly pour in the heavy cream while whisking to create a smooth sauce. Continue cooking for a few more minutes until the sauce thickens. Season with salt and black pepper to taste.
Step 3: Assemble the Layers
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, layer the sliced potatoes, shredded cheese, and cream mixture. Repeat the layers until you use up all the ingredients, ending with a layer of cheese on top.
Step 4: Bake
- Cover the baking dish with aluminum foil and place it in the preheated oven.
- Bake for about 45 minutes to 1 hour, or until the potatoes are fork-tender and the top is golden brown and bubbling.
Step 5: Garnish and Serve
- If desired, garnish the Scalloped Potatoes with fresh thyme or rosemary sprigs for a burst of flavor and a touch of elegance.
- Allow the dish to cool for a few minutes before serving to
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