INSTRUCTIONS:
1 – Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray, ensuring even coverage.
- In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux, cooking for 1-2 minutes until golden brown.
- Slowly pour in the milk while whisking continuously to prevent lumps from forming. Add the minced garlic, dried thyme, salt, and pepper, stirring until the sauce thickens, about 5 minutes.
- Remove the saucepan from the heat and stir in 1 cup of shredded Gruyère cheese until melted and smooth. Set the cheese sauce aside.
- Arrange a layer of thinly sliced potatoes in the bottom of the prepared baking dish, overlapping slightly to create an even layer.
- Pour a portion of the cheese sauce over the potatoes, ensuring they are well coated. Repeat the process, layering potatoes and sauce until all ingredients are used, ending with a layer of sauce on top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil from the baking dish and sprinkle the remaining 1/2 cup of shredded Gruyère cheese evenly over the top of the potatoes.
- Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Once baked to perfection, remove the Scalloped Potatoes from the oven and let them cool for a few minutes.
- Garnish with freshly chopped chives or parsley, if desired, for a pop of color and flavor.
- Serve the creamy, cheesy goodness of Scalloped Potatoes as a comforting side dish or a satisfying main course.
