Classic Scalloped Potatoes
What is better than cheesy, potato-y goodness on Thanksgiving? This Classic Scalloped Potatoes recipe uses simple ingredients and just a dash of Member's Mark™ Salt and Pepper Grinders for the ultimate Turkey Day dish.
Ingredients
- 6 large Russet potatoes, peeled and sliced to about ⅛-inch thick
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1½ cups Whole milk
- 1 cup Heavy cream
- 2 tbsp Member's Mark™ Unsalted Sweet Cream Butter
- 2 cloves Garlic, minced
- 2 tbsp All-purpose flour
- Member's Mark™ Mediterranean Sea Salt Grinder, as desired
- Member's Mark™ Black Pepper Grinder, as desired
- Fresh thyme or parsley for garnish, if desired
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or non-stick spray.
- Peel potatoes and slice them into thin, even rounds, about ⅛-inch thick. Set potatoes aside.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for another minute to make a roux. The roux will create a thick, luxurious sauce!
- Slowly pour in the milk and heavy cream, whisking constantly to avoid any lumps. Continue whisking until the mixture starts to thicken, about 3-4 minutes.
- Reduce the heat to low and add 1½ cups of the cheddar cheese and ¾ cup of the Gruyère cheese, stirring until melted and smooth. Season with Member's Mark™ Mediterranean Sea Salt Grinder and Member's Mark™ Black Pepper Grinder to taste.
- Place a layer of sliced potatoes in the prepared baking dish. Pour a third of the cheese sauce over the potatoes, spreading evenly to cover the potatoes. Repeat this process with two more layers, ending with a final layer of cheese sauce.
- Sprinkle the remaining cheddar and Gruyère cheese on top of the dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 1 hour. After 1 hour, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are fork-tender.
- Once the scalloped potatoes are out of the oven, let rest for 10 minutes before serving. Sprinkle with fresh thyme or parsley, if desired.