Best Scalloped Potatoes Ever
Ingredients

2 lbs (about 6 medium) potatoes, thinly sliced

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups whole milk (warm)

1 cup heavy cream

2 garlic cloves, minced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika (optional)

1 ½ cups shredded sharp cheddar cheese

½ cup shredded Gruyère or mozzarella (optional, for extra richness)

Fresh parsley, chopped (for garnish)

Instructions

Prepare oven & pan
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.

Make the sauce
In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Stir in flour and cook for another minute until slightly golden. Slowly whisk in warm milk and cream, cooking until thickened (about 3–4 minutes). Season with salt, pepper, and paprika. Remove from heat and stir in 1 cup cheddar until smooth.

Layer potatoes
Arrange half of the sliced potatoes in the prepared dish. Pour half of the sauce evenly over them. Repeat with the remaining potatoes and sauce.

Top with cheese
Sprinkle remaining cheddar and Gruyère (if using) over the top.

Bake
Cover loosely with foil and bake for 40 minutes. Remove foil and bake another 25–30 minutes, until potatoes are tender and the top is golden and bubbly.

Rest & serve
Let rest for 10 minutes before serving. Garnish with fresh parsley.

Tips

Slice potatoes evenly (use a mandoline if possible) for consistent cooking.

For extra flavor, add caramelized onions or bits of ham between layers.

Can be made a day ahead and reheated—perfect for holidays or family dinners.