Name: Ultimate Cheesy Scalloped Potatoes
Ingredients: 3 pounds russet potatoes (about 6-8 medium spuds – Yukon golds work too, but russets are my go-to); 1 large onion (yellow or white, doesn’t matter); 4 cloves garlic (at MINIMUM – I usually double this); 1/4 cup butter (the real deal, not that margarine nonsense); 1/4 cup all-purpose flour; 2 cups whole milk (don’t you dare use skim); 1 cup heavy cream (because we’re not here to count calories); 2 cups sharp cheddar, shredded (pre-shredded works but freshly grated melts better); 1 cup gruyère cheese, shredded (worth every penny, trust me); 1/2 cup parmesan cheese (the real stuff, not the sawdust in the green can); 2 teaspoons fresh thyme leaves (or 1 teaspoon dried, but fresh is better); 1/4 teaspoon freshly grated nutmeg (the secret weapon); 2 bay leaves; Salt and pepper (more than you think you need); Paprika for sprinkling on top (smoked paprika if you’re feeling fancy); Optional but amazing: 3 slices bacon, cooked and crumbled

Description

Look, I’ve made a LOT of potato dishes in my life. Like, an embarrassing amount. But these cheesy scalloped potatoes? They’re the ones my family literally begs me to make for every holiday. The ones my brother-in-law tried to claim he made when he took leftovers to work. The ones that disappeared in 10 minutes flat at the last potluck. They’re creamy, garlicky, cheesy perfection with those beautiful layers that look way more impressive than the effort it takes to make them. This is my ride-or-die potato recipe and I’m about to change your spud game forever.

Ingredients

Scale

3 pounds russet potatoes (about 6–8 medium spuds – Yukon golds work too, but russets are my go-to)
1 large onion (yellow or white, doesn’t matter)
4 cloves garlic (at MINIMUM – I usually double this)
1/4 cup butter (the real deal, not that margarine nonsense)
1/4 cup all-purpose flour
2 cups whole milk (don’t you dare use skim)
1 cup heavy cream (because we’re not here to count calories)
2 cups sharp cheddar, shredded (pre-shredded works but freshly grated melts better)
1 cup gruyère cheese, shredded (worth every penny, trust me)
1/2 cup parmesan cheese (the real stuff, not the sawdust in the green can)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried, but fresh is better)
1/4 teaspoon freshly grated nutmeg (the secret weapon)
2 bay leaves
Salt and pepper (more than you think you need)
Paprika for sprinkling on top (smoked paprika if you’re feeling fancy)
Optional but amazing: 3 slices bacon, cooked and crumbled