A delightful twist on classic scalloped potatoes, featuring a creamy cheddar sauce and a hint of spice.
Preheat your oven to 350°F (175°C) and prepare a 2-quart baking dish by coating it with nonstick spray.
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Thinly slice the Yukon Gold and baking potatoes evenly.
Use a mandoline slicer for consistent slices and quicker preparation.
In a large mixing bowl, combine the sliced potatoes, cheddar cheese (reserving 1/4 cup), Alfredo sauce, fresh chives, scallions, milk, cayenne pepper, and nutmeg.
Mix gently to avoid breaking the potato slices.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Ensure the potatoes are evenly distributed for uniform cooking.
Cover the dish with foil and bake in the preheated oven for 1 hour.
Covering the dish helps to retain moisture and cook the potatoes thoroughly.
Remove the foil, sprinkle the reserved cheddar cheese on top, and bake uncovered for an additional 20-30 minutes until the top is golden and bubbly.
For a crispier top, broil for the last 2-3 minutes of baking.
Allow the dish to rest for 15 minutes before serving.
Resting allows the sauce to thicken and the flavors to meld together.
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