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.
Slowly pour in the milk and heavy cream while continuously whisking to prevent the formation of clots. Add the dried thyme, rosemary, salt, and pepper to the pan. About 5 to 7 minutes, with intermittent whisking, bring the sauce to a creamy consistency over medium heat.
Take the saucepan off the heat and set it aside. Place a single layer of slightly overlapping potato slices in the greased baking dish. Coat the potatoes evenly with a portion of the sauce by pouring it over them.
Sprinkle grated cheese over the top. And repeat the layering process with the remaining potatoes, sauce, and cheese until all of the ingredients have been incorporated, ending with a layer of cheese on top.
Cover the baking dish with aluminum foil, tenting it to allow vapor to escape. Bake in an oven that has been preheated for 45 minutes.
Continue baking for an additional 20 to 25 minutes, or until the potatoes are tender and the top is caramelized and bubbling.
Allow the scalloped potatoes to settle for a few minutes after removing them from the oven. Use freshly minced parsley as a garnish to add color and freshness.
Serve the Best Scalloped Potatoes as a side dish with roasted meats or poultry or as the primary dish for vegetarians. With each bite, savor the velvety, buttery deliciousness and the comforting flavors that make this dish an all-time favorite.
