Creamy Garlic Herb Scalloped Potatoes

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 8
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This Creamy Garlic Herb Scalloped Potatoes recipe is a comforting classic with a twist. Perfect for cozy gatherings or a simple family dinner, this dish brings together creamy textures and rich flavors with a hint of fresh herbs. It's a guaranteed crowd-pleaser that will have everyone asking for seconds!

Ingredients for Creamy Garlic Herb Scalloped Potatoes

The base of this dish starts with russet potatoes, known for their starchy texture, which creates that perfect creamy consistency. Butter and garlic bring a rich, aromatic start to your sauce. The combination of heavy cream and whole milk ensures a smooth and velvety sauce, while a bit of flour helps thicken it up. A touch of salt, pepper, and nutmeg adds depth, and fresh rosemary and thyme bring a subtle earthiness. The blend of Gruyère and Parmesan cheese gives a nutty, savory punch, perfectly complementing the creamy potatoes. Olive oil and breadcrumbs create a crunchy topping, while a sprinkle of parsley adds a fresh finish.

Tips & Tricks

  • Use a mandoline slicer for evenly thin potato slices; it saves time and cooks more evenly.
  • If the top is browning too quickly, cover it back with foil for the last few minutes of baking.
  • Let the dish rest for about 10 minutes before serving — this helps it set and makes serving easier.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad, balancing the richness of the potatoes. It also complements roasted chicken or grilled steak, making it a versatile side for various main courses. For a vegetarian meal, serve it alongside sautéed green beans or a hearty mushroom dish.

Frequently Asked Questions

Can I use a different type of cheese?
Absolutely! Cheddar or fontina can be great alternatives for a different flavor profile.
Can I make this dish ahead of time?
Yes, you can assemble it a day in advance and keep it in the fridge. Just bake it fresh when you're ready to serve.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Creamy Garlic Herb Scalloped Potatoes Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). You'll want to grease a 9x13-inch baking dish with some olive oil to prevent sticking. Next, in a saucepan over medium heat, melt the butter and toss in the minced garlic. Let it sauté for about a minute until it's fragrant — don't let it burn! Add in the flour and stir constantly for another minute to form a roux, which will thicken your sauce.

Gradually whisk in the heavy cream and milk, and bring this mixture to a gentle simmer. Be patient and keep stirring, as this will help the sauce become smooth and creamy. Once it’s simmering, stir in the salt, pepper, and nutmeg. Remove the pan from the heat and add the chopped rosemary and thyme, giving the sauce a lovely herbal aroma.

Now, arrange half of the sliced potatoes in your prepared dish, slightly overlapping them. Pour half of the cream mixture over the potatoes, making sure they’re well-covered. Sprinkle half of your Gruyère and Parmesan cheeses on top. Repeat with the remaining potatoes, sauce, and cheeses — think of it like assembling a cheesy potato lasagna.

In a small bowl, mix the breadcrumbs with olive oil until they're coated. Sprinkle this mixture over the top of your dish for that crispy finish. Cover the dish with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes. You’ll know it’s done when the top is golden brown and the potatoes are tender. Allow it to cool slightly before garnishing with chopped parsley and serving. Enjoy!

Why You'll Love This Recipe

  • Rich, creamy sauce with just the right amount of garlic and herbs.
  • Simple, straightforward steps — even for beginners.
  • Perfectly cheesy with a delightful golden crust.
  • Great make-ahead dish for stress-free entertaining.
  • Uses simple, accessible ingredients you probably already have at home.

Ingredients

2 lbs russet potatoes, thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup whole milk
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 cup Gruyère cheese, shredded
1/2 cup Parmesan cheese, grated
1 tablespoon olive oil
1/4 cup breadcrumbs
1 tablespoon parsley, chopped for garnish

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
2. In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute.
3. Add the flour to the pan and cook, stirring constantly, for another minute to form a roux.
4. Gradually whisk in the heavy cream and milk, bringing the mixture to a gentle simmer.
5. Stir in the salt, pepper, and nutmeg, then remove the pan from the heat and add the rosemary and thyme.
6. Arrange half of the sliced potatoes in the prepared dish, slightly overlapping them.
7. Pour half of the cream mixture over the potatoes and sprinkle half of the Gruyère and Parmesan cheeses.
8. Layer the remaining potatoes on top, pour over the rest of the cream mixture, and top with the remaining cheeses.
9. In a small bowl, combine the breadcrumbs and olive oil, then sprinkle over the top of the dish.
10. Cover with foil and bake for 40 minutes, then remove the foil and bake for an additional 20 minutes until the top is golden brown and the potatoes are tender.
11. Allow to cool slightly before garnishing with chopped parsley and serving.

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