Creamy Scalloped Potatoes

Today we are going to be making the best Scalloped Potatoes you have ever tasted! They are creamy, cheesy and, oh-so delicious. You are surely going to want to have these Scalloped Potatoes as a side this Thanksgiving!

Ingredients

• 5-6 (1kg) Potatoes, thinly sliced

• 3 tbsp (45g) Butter, unsalted 

• 4 Garlic Cloves, finely chopped 

• ¾ cup (94 grams) All-Purpose Flour 

• 3¼ cups (500 ml) Milk

• 1 cups (500) Heavy Cream

• ½ tsp Salt, to taste 

• ½ tsp Black Pepper 

• ¼ tsp Nutmeg, freshly grated 

• 2 cups (470 grams) Cheddar Cheese, freshly grated

• 2 tbsp Fresh Chives, finely diced

Method

1. In a heavy bottom pot on medium heat melt the butter, then add the finely chopped garlic and sauté for a minute or so.  

2. Once the butter has been infused with the flavour of the garlic, toss in the all-purpose flour.  While whisking constantly, allow the flour to cook till it absorbs the flavour of the garlic butter and gets a nutty flavour.

3. Now pour in one cup of milk and whisk vigorously. Once you get a smooth mixture, pour the remaining milk and heavy cream and continue whisking till the bechamel sauce thickens.  

4. Lower the heat and season with salt, pepper and freshly grated nutmeg.

5. Switch off the heat and add one cup of grated cheddar cheese and some of the cut chives. Give it a good whisk till the cheese has melted.  

6. Take it off the heat and allow it to cool while you prep the potatoes.

7. Peel, wash and thinly slice the potatoes.  

8. Preheat the oven to 350F/180C

9. In a 9”x13” inch baking dish, put a thin layer of the bechamel sauce at the bottom, now put a layer of sliced potatoes on the top. Try to overlap the potatoes while layering.

10. Now pour another layer of bechamel sauce and sprinkle on some grated cheddar cheese.

11. Keep repeating the process till you have layered all the potatoes.

12. To top it, put just a little bechamel sauce and sprinkle the remaining cheese.

13. Cover the baking dish with aluminum foil, place in the preheated oven, and allow the potatoes to bake for about 30-40 minutes.

14. Now take off the foil and allow the potatoes to continue baking for another 10-15 minutes or until the potatoes have turned crispy and golden on the top.

15. Before serving, allow the scalloped potatoes to cool just a little before sprinkling on the remaining cut chives.