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Scalloped Potatoes Supreme

Scalloped Potatoes Supreme elevates the classic comfort food to a gourmet experience. Imagine layers of thinly sliced, tender Yukon Gold potatoes enveloped in a luxuriously creamy sauce infused with sharp cheddar, nutty Parmesan, and a hint of garlic and nutmeg. Each bite offers a harmonious blend of textures, from the soft, yielding potatoes to the perfectly browned, bubbly cheese crust. This isn’t just scalloped potatoes; it's a culinary masterpiece designed to impress.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Ingredients Method

Ingredients
  

  • 2 pounds Yukon Gold potatoes
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 tablespoons unsalted butter divided: 1 for greasing, 2 for sautéing
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh chives finely chopped (for garnish)

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with 1 tablespoon of butter.
  2. Step 2: Peel the potatoes and slice them into uniform, ⅛-inch thick rounds. A mandoline slicer is highly recommended for consistent thickness. Place the sliced potatoes in a large bowl of cold water to prevent discoloration and remove excess starch. Let them soak for at least 20 minutes.
  3. Step 3: Finely dice the yellow onion and mince the garlic. Shred the sharp cheddar cheese and grate the Parmesan cheese.
  4. Step 4: Drain the potatoes thoroughly and pat them dry with paper towels. This step is crucial for preventing a watery sauce.
  5. Step 5: Measure out all the remaining ingredients and have them ready to go. Mise en place makes the cooking process smoother and more efficient.