Best Scalloped Potatoes

I adore this recipe because it’s the epitome of potato perfection. Typically served with baked ham at Easter, these scalloped potatoes are made with really simple ingredients:

Potatoes – starchy *peeled* potatoes cut relatively thin. I used large Idaho potatoes to make my life easier (because peeling small potatoes is the worst).
Salted Butter – for flavor and for frying.
Onions – I fried up yellow onions until lightly browned for that delicious onion flavor.
Flour – this acts as our thickener.
Milk – to help thin out the flour-butter-onion mixture.
Salt and Pepper – season to your liking but add more salt! I’ll tell you why below.
Ground Nutmeg – a sweet spice that can stand on its own. It compliments potatoes really well!
Heavy Cream – to make the cream sauce even more creamy.
Cheddar Cheese – I used grated medium cheddar, but if you like things sharper, go for it!

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