Garlic Parmesan Cheesy Scalloped Potatoes
Ingredients:
4 large russet potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 cup grated Parmesan cheese
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Add the heavy cream, milk, salt, pepper, thyme, and onion powder to the saucepan. Stir well to combine, then bring the mixture to a simmer. Let it simmer for 3-4 minutes, stirring occasionally.
Remove the saucepan from heat, then stir in the Parmesan cheese until melted and smooth.
Layer the sliced potatoes in the prepared baking dish, slightly overlapping each slice. Pour the creamy garlic sauce evenly over the potatoes.
Cover the dish with aluminum foil and bake for 40-45 minutes, until the potatoes are tender when pierced with a fork.
Remove the foil, then sprinkle the shredded cheddar and mozzarella cheese evenly over the potatoes. Return the dish to the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly, and the top is golden brown.
Let the potatoes rest for 5 minutes before serving. Garnish with chopped fresh parsley.
Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 1 hour 15 minutes
Calories: 350 kcal per serving | Servings: 6 servings