Best Scalloped Potatoes

Ingredients

4-5 medium-sized potatoes (Yukon Gold or Russet), thinly sliced

2 cups heavy cream (or a mix of cream and milk)

2 cups shredded cheese (cheddar, Gruyère, or a blend)

1 onion, thinly sliced

2 garlic cloves, minced

1 tablespoon butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon thyme (optional)

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Sauté Onions: In a skillet, melt the butter over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Remove from heat.

Prepare the Cream Mixture: In a bowl, combine the heavy cream, salt, pepper, and thyme (if using). Stir well.

Layer the Potatoes: In a greased 9×13 inch baking dish, layer half of the sliced potatoes. Top with half of the sautéed onions and half of the shredded cheese. Pour half of the cream mixture over the top.

Repeat Layers: Repeat the layers with the remaining potatoes, onions, cheese, and cream mixture.

Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly.

Let It Rest: Once done, let the scalloped potatoes rest for about 10 minutes before serving. Garnish with chopped parsley if desired.