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Cheesy Scalloped Potatoes Delight is a quintessential comfort food that captures the essence of warmth and indulgence in every bite. This dish showcases layers of tender russet potatoes enveloped in a rich, creamy cheese sauce, making it an irresistible option for any meal. Whether it's a family gathering, a festive holiday dinner, or a simple cozy weeknight meal, this dish elevates the dining experience with its luxurious combination of flavors and textures. The blend of sharp cheddar and Gruyère cheese not only enhances the overall taste but also adds a delightful creaminess that is hard to resist. This recipe promises a satisfying experience that will leave everyone craving more.

Cheesy Scalloped Potatoes

Experience the ultimate comfort food with Cheesy Scalloped Potatoes Delight! This dish features layers of tender russet potatoes smothered in a creamy cheese sauce, combining rich flavors of sharp cheddar and Gruyère for an irresistible taste. Perfect for family gatherings, holiday dinners, or cozy weeknights, this recipe is easy to customize with your favorite vegetables or cheese. Indulge in this warm delight and create memorable moments around the dinner table.
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Ingredients
  

4 large russet potatoes, thinly sliced

1 cup sharp cheddar cheese, grated

1 cup Gruyère cheese, grated

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups heavy cream

1 cup whole milk

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 teaspoon Dijon mustard

1 teaspoon fresh thyme leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

    Potato Slicing: In a large bowl, place the thinly sliced potatoes. Add a pinch of salt and set aside.

      Make the Cheese Sauce:

        - In a medium saucepan over medium heat, melt the butter.

          - Add the finely chopped onion and sauté until translucent (about 5 minutes).

            - Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

              - Sprinkle the flour over the onion and garlic mixture, stirring continuously to create a roux. Cook for about 2 minutes.

                - Gradually whisk in the heavy cream and whole milk, ensuring there are no lumps. Bring to a gentle simmer.

                  - Stir in the Dijon mustard, thyme, and season with salt and pepper to taste. Allow the sauce to thicken for about 5-7 minutes.

                    - Remove from heat and stir in the grated cheddar and Gruyère cheese until melted and smooth.

                      Layering:

                        - In the prepared baking dish, place a layer of potato slices at the bottom.

                          - Pour a portion of the cheese sauce over the potatoes.

                            - Repeat these layers (potatoes, cheese sauce) until all potatoes and sauce are used, ensuring the top layer is cheese sauce.

                              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

                                - Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.

                                  Garnish and Serve: Remove from the oven and let it sit for about 10 minutes. Garnish with chopped parsley before serving.

                                    Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 6 servings