Creamy Cheesy Scalloped Potatoes: The Ultimate Comfort Side Dish

Begin by washing and peeling the potatoes. Use a mandolin slicer or a sharp knife to slice them thinly (about 1/8-inch thick). Set the sliced potatoes aside and preheat your oven to 375°F (190°C).

2. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant. Add the flour to the butter mixture and whisk to form a roux (a thick paste). Cook for another minute to eliminate the raw flour taste.

Gradually pour in the milk while continuously whisking to prevent lumps from forming. Bring the mixture to a simmer and let it cook for 3-4 minutes until it thickens. Stir in the salt and pepper, and then add shredded cheese. Stir until the cheese is melted and the sauce is smooth and creamy.

3. Layer the Potatoes:
In a greased 9×13-inch baking dish, layer half of the sliced potatoes. Pour half of the creamy cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.

4. Bake the Scalloped Potatoes:
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes to allow the top to brown and become bubbly.

5. Serve and Enjoy:
Once the potatoes are tender and golden on top, remove them from the oven and let them cool for a few minutes before serving. These creamy, cheesy scalloped potatoes are perfect as a side to any main dish, from roast chicken to steak.

Serving and Storage Tips
Serving: