Step 1: Prep the Potatoes
- Preheat oven to 350°F (175°C) .
- Peel and thinly slice potatoes (⅛-inch thick).
Step 2: Make the Cream Sauce
- In a saucepan, melt butter and whisk in flour to create a roux.
- Gradually add milk and garlic, stirring until thickened (5–7 minutes).
- Season with salt, pepper, and nutmeg (optional).
Step 3: Layer & Bake
- In a greased 9x13-inch pan, layer potatoes, cheese, and sauce evenly.
- Repeat layers, finishing with a top layer of sauce and Parmesan/breadcrumbs.
- Bake for 45–50 minutes until bubbly and golden.
Step 4: Rest & Serve
- Let cool for 10 minutes (cheese sets better).
- Garnish with chives or truffle oil for extra flair.
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Variations to Elevate Your Dish
- Gluten-Free : Use cornstarch instead of flour for the sauce.
- Vegan : Substitute cheese with cashew cream or vegan cheddar.
- Low-Carb Hack : Replace milk with half-and-half and use almond flour for the roux.
- Gourmet Twist : Add lobster, smoked ham, or roasted garlic for upscale flair.
Storage & Meal Prep Tips
- Refrigerate : Store leftovers in an airtight container for up to 4 days (reheat in oven for crispiness).
- Freeze : Freeze unbaked casserole in parchment-lined layers for 3 months . Thaw and bake as directed.
- Grab-and-Go Hack : Double the batch and portion into single-serving cups for instant side dishes.
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FAQs: Answering Your Top Questions
Q: Can I use other cheeses?
A: Yes! Try mozzarella, Gouda, or Swiss for unique flavor profiles.
Q: How to prevent dryness?
A: Cover with foil during the first 30 minutes of baking to lock in moisture.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate unbaked scalloped potatoes for up to 24 hours .
Q: What if I don’t have a mandoline?
A: Use a sharp knife or food processor for even slices.
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Final Thoughts
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