Cheesy Garlic Scalloped Potatoes

Ingredients:

4 large russet potatoes, thinly sliced
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
2-3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp dried thyme (optional)
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions:

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the Creamy Garlic Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the flour and cook for 1 minute, forming a roux.
Gradually whisk in the milk, making sure there are no lumps. Continue whisking for 2-3 minutes until the mixture thickens.
Stir in the salt, pepper, and thyme (if using). Remove from heat and add 1 cup of shredded cheddar and mozzarella cheese. Stir until the cheese is melted and the sauce is smooth.
Assemble the Potatoes:
Arrange half of the sliced potatoes evenly in the prepared baking dish.
Pour half of the cheesy garlic sauce over the potatoes.
Repeat with the remaining potatoes and sauce, ensuring everything is well-covered.
Top with Cheese:
Sprinkle the remaining ½ cup of shredded cheddar cheese and grated Parmesan cheese evenly over the top.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Garnish and Serve:
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley.

Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: Approx. 350 kcal per serving | Servings: 6