Best Scalloped Potatoes Recipe

Finely dice the shallots. Set aside.

Thinly slice the potatoes using a sharp knife or mandolin. Try to get the potatoes as thin as possible. Set into a large bowl. In a 12-inch casserole dish or cast iron pan, arrange the potato slices. Add the potato slices in handfuls, and place them into the dish standing straight, and gently separate and fan the potatoes in the entire dish (to ensure every scoop will have both tender AND crispy potato parts). Use small pieces to fill the gaps. 

Now, melt the butter in a pan over medium heat. Add the shallots, and cook until soft. Add the minced garlic and cook for 5 minutes until very fragrant. Add the salt, pepper, garlic powder, and dried oregano, and allow to cook for 2 – 3 minutes.  Add the flour, and stir till the shallots are completely coated. Add the milk and whisk till thick and creamy.  Add in the gruyere and mozzarella and whisk till completely melted. 

Pour the creamy sauce over the potatoes.  Carefully cover the dish with tin foil.

Bake for 1 hour until tender and creamy. Remove foil and bake for another 20-30 minutes or until golden brown. 

Serve immediately with chopped oregano and sour cream (totally optional)!