Cheesy Garlic Scalloped Potatoes

Ingredients

• 5 Yukon Gold potatoes (Sliced very thin)
• 4 oz Unsalted butter
• 0.5 Onion (Diced finely)
• 1 tbsp Kosher salt (The source says “kosher ocean,” interpreted as kosher salt)
• 5 cloves Garlic (Minced finely)
• 0.25 cup All-purpose flour
• 12 oz Heavy cream (Use half in the sauce before adding the chicken stock, as described in the transcript)
• 12 oz Chicken stock
• 1 tsp Fresh rosemary (Chopped)
• 0.5 tsp Ground nutmeg
• 0.5 tsp Cayenne pepper (Optional, for heat)
• Black pepper (To taste; mentioned in the transcript)
• 0.5 cup Cheddar cheese (Shredded)
• Gruyère cheese (Add before broiling; amount not specified)
• Chives (For garnish; amount not specified)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the potatoes in an even layer.

2. 2

   Slice the Yukon Gold potatoes very thinly and evenly. Place the slices in water while preparing the sauce to remove excess starch.

3. 3

   Melt the butter in a saucepan over medium heat, taking care not to let it brown or burn.

4. 4

   Add the finely diced onion and cook for about 2 minutes, stirring occasionally, until it begins to turn translucent.

5. 5

   Add black pepper to taste and the minced garlic. Cook for about 30 seconds, just until fragrant; do not let the garlic brown.

6. 6

   Add the flour and stir continuously for 1–2 minutes to form a smooth roux and cook out the raw flour taste.

7. 7

   Slowly drizzle in half of the heavy cream while whisking constantly so the roux incorporates smoothly.

8. 8

   Gradually add the chicken stock, whisking continuously, followed by the remaining heavy cream. Continue stirring until the sauce is smooth and lightly thickened.

9. 9

   Stir in the chopped rosemary, nutmeg, cayenne pepper if using, and kosher salt. Simmer gently until the seasonings are incorporated and the sauce has a creamy béchamel consistency.

10. 10

    Drain the potato slices thoroughly. Toss them with half of the sauce until evenly coated.

11. 11

    Arrange the coated potatoes evenly in the prepared baking dish. Pour or spread the remaining sauce over the top.

12. 12

    Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 45 minutes.

13. 13

    Remove the foil and continue baking for about 25 minutes, until the potatoes are tender when pierced with a knife and the top is beginning to brown.

14. 14

    Scatter the shredded cheddar and Gruyère over the potatoes. Broil for about 5 minutes, watching closely, until the cheese is melted, bubbling, and golden. Confirm the potatoes are fully tender before broiling.

15. 15

    Garnish with chopped chives and serve hot.

Notes

The quantity of Gruyère and chives was not specified in the source; use enough Gruyère to cover the surface and garnish with chives to taste. Handle the broiler carefully because the cheese can burn quickly.

Nutrition per serving

• side dish
• baked
• vegetarian
• cheesy
• potatoes
• comfort food
• holiday
• family-style