Let’s walk through the steps to make these creamy, cheesy scalloped potatoes. Don’t worry, it’s a lot easier than it looks!

1. Preheat the oven:
   Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This helps prevent the potatoes from sticking and makes for easy cleanup later on.
2. Slice the potatoes:
   Peel your potatoes and slice them into thin, even rounds, about 1/8-inch thick. If you have a mandoline slicer, this is the perfect time to use it. Uniform slices help the potatoes cook evenly. Set the sliced potatoes aside.

   Pro tip: Don’t rinse your sliced potatoes! The starch on the surface helps thicken the sauce.

3. Make the cheese sauce:
   In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the flour and cook for another minute to make a roux. The roux will help thicken the sauce.
4. Add the milk and cream:
   Slowly pour in the milk and heavy cream, whisking constantly to avoid any lumps. Continue whisking until the mixture starts to thicken, about 3-4 minutes.
5. Add the cheese:
   Reduce the heat to low and add 1 ½ cups of the cheddar cheese and ¾ cup of the Gruyère cheese, stirring until melted and smooth. Save the remaining cheese for the top! Season with salt and pepper to taste.

   Confidence booster: If your cheese sauce looks a little too thick or thin, don’t panic! You can always thin it out with a splash of milk or thicken it by letting it cook for a few more minutes.

6. Layer the potatoes:
   Now for the fun part—assembling! Start by placing a layer of sliced potatoes in the prepared baking dish. Pour a third of the cheese sauce over the potatoes, spreading it evenly to cover them. Repeat this process with two more layers, ending with a final layer of cheese sauce.

   Reassurance: The sauce may look a little thick at first, but as the potatoes bake, they’ll release moisture and everything will come together perfectly.

7. Top with cheese:
   Sprinkle the remaining cheddar and Gruyère cheese on top of the dish. This is what will give you that irresistible, bubbly, golden crust.
8. Bake the potatoes:
   Cover the dish with aluminum foil and bake in the preheated oven for 1 hour. After 1 hour, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the potatoes are fork-tender.
9. Rest before serving:
   Once your scalloped potatoes are out of the oven, let them rest for 10 minutes before serving. This allows the sauce to set and makes slicing easier.