Creamy Herb Cheesy Scalloped Potatoes
Delight in the comforting embrace of our Creamy Herb Cheesy Scalloped Potatoes, a side dish that elevates any meal with layers of tender potatoes, rich cheese, and aromatic herbs.
Prep time: 15 minutesCook time: 55 minutesServes: 8
Ingredients
4 large russet potatoes (peeled and thinly sliced)
2 cups heavy cream
1 cup whole milk
2 tablespoons all-purpose flour
3 cloves garlic (minced)
1 teaspoon fresh thyme (chopped)
1 teaspoon fresh rosemary (chopped)
2 cups sharp cheddar cheese (grated)
1 cup Gruyère cheese (grated)
Salt and pepper to taste
2 tablespoons unsalted butter (for greasing)
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
2. In a saucepan, combine heavy cream, milk, minced garlic, chopped thyme, and rosemary. Bring to a simmer over medium heat, stirring occasionally.
3. Add flour to the cream mixture, whisking continuously until slightly thickened.
4. Layer half of the sliced potatoes in the prepared baking dish. Season with salt and pepper.
5. Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheddar and Gruyère cheeses.
6. Repeat with the remaining potatoes, cream mixture, and cheeses, finishing with a layer of cheese on top.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden and bubbly and the potatoes are tender.
8. Let it rest for 10 minutes before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
