Name: Never-Fail Scalloped Potatoes – Creamy, Easy, and Foolproof
Ingredients: 2½ lbs Yukon Gold or Russet potatoes, peeled and thinly sliced; 1 medium yellow onion, thinly sliced (optional); 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 2 garlic cloves, minced; 1½ tsp salt; ½ tsp black pepper; Optional: 1½ cups shredded cheddar or Gruyère cheese; Optional: ½ tsp dried thyme or rosemary

Ingredients

Scale

2½ lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
1 medium yellow onion, thinly sliced (optional)
3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
2 garlic cloves, minced
1½ tsp salt
½ tsp black pepper
Optional: 1½ cups shredded cheddar or Gruyère cheese
Optional: ½ tsp dried thyme or rosemary

Instructions

1. Prep the Potatoes

Peel and slice the potatoes into 1/8-inch thick rounds using a sharp knife or mandoline.

2. Make the Cream Sauce

In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
Whisk in flour and cook for 1–2 minutes to form a roux.
Slowly add milk and cream, whisking constantly.
Stir in salt, pepper, and optional herbs. Simmer until thickened (5–7 minutes).
Stir in cheese if using, until melted and smooth.

3. Assemble the Dish

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Layer half the potatoes and onions. Pour half the sauce over.
Add remaining potatoes and sauce. Tap dish to settle layers.

4. Bake

Cover with foil and bake for 45 minutes.
Uncover and bake another 20–30 minutes until top is golden and bubbly.
Let rest 10 minutes before serving.