4 pounds.Of russet potatoes, peeled and thinly sliced.

3 Tbsp.Of unsalted butter.

3 Tbsp.Of all-purpose flour.

2 cups whole milk.

1 cup heavy cream.

2 garlic cloves, minced.

1 teaspoon dried thyme.

1 teaspoon dried rosemary.

12 cup shredded cheddar cheese (or other cheese of choice).

Season with salt and pepper to taste.

Chopped fresh parsley (for garnish).


Preheat the oven to 375 degrees F (190 degrees C). In addition, grease or oil a 913-inch baking dish with cooking spray.

Peel the potatoes and thinly slice them into 1/8-inch thick circles. Place aside.
In a medium saucepan over medium heat, melt the butter. Simmer for one minute or until the garlic is fragrant. Pour in the flour and whisk constantly for 1 to 2 minutes or until the mixture turns golden.

Pour in the milk and heavy cream slowly while whisking constantly to prevent clot formation. Add the dried thyme, rosemary, salt, and pepper to the pan. Over medium heat, whisk the sauce until it reaches a creamy consistency, about 5 to 7 minutes.

Remove the pot from the heat and place it aside. Arrange a single layer of slightly overlapping potato slices in a greased baking dish. Pour a bit of the sauce over the potatoes to coat them evenly.

Sprinkle with grated cheese on top. Repeat with the remaining potatoes, sauce, and cheese until all ingredients are mixed, finishing with a cheese coating on top.

Tent the baking dish with aluminum foil to allow vapor to escape. Preheat the oven to 350°F and bake for 45 minutes.

Bake for 20 to 25 minutes until the potatoes are soft and the top is caramelized and bubbling.

After removing the scalloped potatoes from the oven, leave them aside for a few minutes to cool. To add color and flavor, garnish with freshly minced parsley.

Serve the Best Scalloped Potatoes as a side dish alongside roasted meats or poultry or as the main course for vegetarians. Savour the silky, buttery richness and soothing aromas that have made this meal an all-time favorite with each bite.