Cheesy Scalloped Potatoes

3/7/2025

Prep Time: 15 Min
Cook Time: Approx. 2 Hours

Yields: 4

What You Need

3 C Potatoes, sliced on the second lowest setting of your mandolin (I had 2 Russets and 1 Yellow Potato)
4 Tbsp. Unsalted Butter
2 Tbsp. AP Flour
1/2 Tsp. Red Pepper Flakes
1 1/2 C 2% Milk, room temperature
3/4 C Whipping Cream, room temperature
1/2 Yellow Onion, peeled
3 cloves Garlic, crushed & peeled
3/4 C Pizza Mozzarella, shredded
1 C Extra Old White Cheddar, shredded
1/4 C Grana Padano, shredded
Fresh Thyme
1/2 Tsp. + Himalayan Salt
Cracked Pepper
GARNISH - Fresh Parsley

Begin melting the butter & pepper flakes in a medium sized pot set to just below medium heat. Once melted and starting to bubble, stir in the all purpose flour until combined. Reduce your heat and continue to stir as the roux bubbles away. You're going to let the roux simmer in the pot for 2 minutes, stirring often to avoid burning / scorching. Whisk in the cream & milk and return the heat to right around medium. Once the sauce starts to bubble, reduce the heat to a simmer, whisking as it slows down on the bubbling. Fold in the 1/2 tsp. salt and drop in the half onion and 3 cloves garlic. Season with some cracked pepper, stir, and simmer for 15 minutes. You'll need to stir fairly often and make sure to scrape the bottom of the pot as the sauce simmers to ensure nothing is sticking.

Using a rubber spatula, dunk your spatula in the sauce and take your finger to swipe the sauce through the middle of the spatula. After swiping, the line should stay in tact as your sauce should be perfectly thick at this point. Pluck out the onion & garlic cloves. Mix together the three different cheeses and fold 1 cup of that cheese mix in to your sauce, stirring as you add your cheese to ensure a smooth and combined sauce. Taste your sauce and adjust your salt / pepper to your liking.
Preheat your oven to 375 F
Add your sliced potatoes to the pot and start stirring & tossing to combine everything thoroughly. Once your taters are creamy and coated in your sauce, transfer the creamy mixture to an 8" x 8" baking dish sprayed with cooking spray. Tap the dish off of a hard surface a few times to settle everything and use your spatula to smooth / spread out the taters as evenly as you can.
Sprinkle some fresh thyme over the dish, cover, and bake for 1 hour 15 min. Carefully remove your dish to a wire cooling rack and remove your cover. Sprinkle some, or all of the remaining cheese blend on top & return your dish to the oven for another 30 - 35 minutes. At this point, your taters should be smooth and the top of the dish should be incredibly golden and inviting.
Set the dish on to a wire cooling rack for 10 minutes to let the sauce thicken / settle. Spoon out your servings and garnish with some fresh parsley if desired. ENJOY!