Classic creamy baked scalloped potatoes.
15 gButter
60 gWhipping cream
30 gMonterey Jack
Optional
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0.5 cupMilk
300 gPotato
300 gPotato
40 gOnion
Optional
5 gGarlic
Optional
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 190C/375F.
Grease a small baking dish with a little butter.
Peel and thinly slice the potatoes and onion; mince the garlic if using.
In a small saucepan, melt the butter over medium heat, then add garlic and cook until fragrant, about 1 minute.
Stir in the milk and heavy cream, add salt and pepper, and heat gently until warm but not boiling.
Layer half of the sliced potatoes and onions in the baking dish, pour over half of the warm cream mixture.
Repeat with remaining potatoes and onions, then pour over the rest of the cream mixture and press to submerge slices.
Cover the dish with foil and bake for 40 minutes.
Remove foil, sprinkle grated cheese on top if using, and bake until potatoes are tender and top is golden, 15–20 minutes more.
Let rest for 5–10 minutes before serving to allow the sauce to thicken slightly.