BEST SCALLOPED POTATOES: A CREAMY AND IRRESISTIBLE CLASSIC

4 pounds.Of russet potatoes, peeled and thinly sliced.

3 Tbsp.Of unsalted butter.

3 Tbsp.Of all-purpose flour.

2 Cups.Of whole milk.

1 Cup.Of heavy cream.

2 garlic cloves, minced.

1 Tsp.Of dried thyme.

1 Tsp.Of dried rosemary.

1 ½ Cups.Of shredded cheddar cheese (or cheese of your choice).

Salt and pepper, to taste.

Fresh parsley, chopped (for garnish).

PREPARATION:

Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius). And lubricate or spray a 9×13-inch baking dish with cooking spray.

Peel the potatoes and slice them into thin rounds, approximately 1/8-inch thick. Set aside.

Melt the butter in a medium saucepan over medium heat. Add the garlic and simmer for one minute, or until aromatic. Pour the flour into the saucepan and whisk continuously for 1 to 2 minutes, or until the mixture turns golden.

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