Cheesy Garlic Scalloped Potatoes

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.
Peel and thinly slice the potatoes into even rounds, about ⅛-inch thick.
Make the Cheese Sauce:

In a medium saucepan, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the flour and cook for 1-2 minutes, until it forms a smooth paste.
Gradually whisk in the heavy cream and milk, ensuring there are no lumps.
Cook the mixture for 3-4 minutes, stirring occasionally, until it thickens slightly.
Season with salt, pepper, and paprika (if using).
Remove from heat and stir in the shredded cheddar and mozzarella cheeses, reserving a bit of cheese for topping.
Assemble the Scalloped Potatoes:

Layer the thin potato slices evenly in the greased baking dish.
Pour about one-third of the cheese sauce over the first layer of potatoes.
Repeat the layering process until all the potatoes and sauce are used up.
Sprinkle the reserved cheese on top for a melty finish.
Bake the Potatoes:

Cover the baking dish with foil and bake for 35-40 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Garnish and Serve:

Let the scalloped potatoes sit for about 5 minutes before serving.
Garnish with fresh parsley for a burst of color and flavor.
Serving and Storage Tips