Scalloped Potatoes Au Gratin Creamy and Delicious Dish

Ingredients

• 4 large russet potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Gruyère cheese
• 2 cloves garlic, minced
• 1 teaspoon thyme (fresh or dried)
• to taste salt and pepper
• 2 tablespoons unsalted butter
• 1 cup finely chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with 1 tablespoon of butter, ensuring even coverage.
2. In a saucepan over medium heat, combine the heavy cream, milk, minced garlic, thyme, salt, and pepper. Heat until it’s just about to simmer, then remove from heat.
3. Layer half of the sliced potatoes evenly in the bottom of the greased baking dish.
4. Pour half of the cream mixture over the potatoes, followed by half of the cheddar and Gruyère cheese.
5. Repeat with the remaining potatoes, another layer of cream mixture, and the rest of the cheeses, ensuring the top layer is cheesy.
6. Dot the top layer with the remaining butter, cut into small pieces, for added richness.
7. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden, bubbly, and the potatoes are tender.
8. Once out of the oven, let it sit for about 10 minutes to set before serving.
9. Garnish with finely chopped fresh parsley for a touch of color.