Here’s a classic scalloped potatoes recipe with all the details you’ll need:

🥔 Classic Scalloped Potatoes

Ingredients:

• 4 tablespoons unsalted butter (plus extra for greasing the dish)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 tablespoons all-purpose flour
• 3 cups whole milk (warm)
• 1 cup heavy cream (optional, for extra creaminess)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (or fresh, chopped)
• ¼ teaspoon ground nutmeg (optional, adds warmth)
• 2 ½ lbs russet or Yukon gold potatoes (about 6 medium, peeled and thinly sliced ~⅛ inch)
• 1 cup grated sharp cheddar cheese (optional, for a slightly cheesy version)
• ½ cup grated Parmesan cheese (for topping)
• Fresh parsley or chives (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. Make the sauce (béchamel-style):
   • In a medium saucepan, melt butter over medium heat.
   • Add onions and sauté until soft and translucent (about 5 minutes).
   • Stir in garlic and cook 1 minute.
   • Whisk in flour and cook for 1–2 minutes (to eliminate raw flour taste).
   • Slowly whisk in warm milk (and cream, if using).
   • Stir until smooth and thickened, about 5–7 minutes.
   • Season with salt, pepper, thyme, and nutmeg.
   • Stir in ½ cup cheddar cheese (optional) until melted.
3. Assemble the casserole:
   • Arrange half of the sliced potatoes in the prepared dish, slightly overlapping.
   • Pour half the sauce evenly over the potatoes.
   • Layer remaining potatoes on top, then pour over the rest of the sauce.
   • Sprinkle with Parmesan and remaining cheddar (if using).
4. Bake:
   • Cover loosely with foil (to prevent excessive browning).
   • Bake for 45 minutes.
   • Remove foil and bake another 25–30 minutes, until potatoes are tender and top is golden and bubbly.
5. Rest & Serve:
   • Let stand for 10 minutes before serving (sauce thickens as it cools).
   • Garnish with fresh parsley or chives.

Tips:

• Slice potatoes thinly and evenly for best texture (a mandoline slicer works great).
• Yukon golds give a creamier texture; russets give a fluffier, more layered texture.
• Can be made a day ahead; just cover and reheat at 350°F.

Would you like me to also add a FAQ section (like storage, substitutions, and how to make it ahead of time) like I did for your other recipes?