Scalloped Potatoes: A Creamy, Cheesy Delight

Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into 1/8-inch thick rounds using a sharp knife or mandoline slicer for even slices. Set the potatoes aside in a bowl of cold water to prevent browning.
Make the Cream Sauce:

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and chopped onion, sautéing for about 2-3 minutes, until the onions are translucent and the garlic is fragrant.
Stir in the heavy cream, whole milk, salt, pepper, and paprika (if using). Bring the mixture to a gentle simmer, allowing it to thicken slightly. Once the sauce is ready, remove it from the heat.
Assemble the Dish:

Drain the sliced potatoes and layer them in a greased 9×13-inch baking dish, overlapping the slices slightly in an even layer.
Pour a portion of the cream sauce over the potatoes, ensuring they are well coated. Sprinkle a handful of shredded cheddar cheese over the sauce.
Repeat this process, layering the potatoes, sauce, and cheese until you’ve used all the potatoes and sauce. Finish with a generous layer of cheese on top.
Bake:

Cover the baking dish with aluminum foil and bake for 45-50 minutes, until the potatoes are tender when pierced with a fork.
Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly, and the cheese has melted and started to brown.
Serve:

Let the scalloped potatoes rest for about 5 minutes before serving to allow the sauce to set.
Garnish with chopped fresh parsley for a touch of color and freshness.
Serving and Storage Tips