Creamy Herb Cheesy Scalloped Potatoes

🕒 Prep: 15 min
🔥 Cook: 55 min
🍽 Serves: 8
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There's nothing quite like a dish of creamy, cheesy scalloped potatoes to warm the soul. This recipe combines rich cheeses and fragrant herbs with tender potatoes for a comforting classic that's hard to resist.

Ingredients for Creamy Herb Cheesy Scalloped Potatoes

Russet potatoes are great here because they hold their shape and soak up the creamy sauce beautifully. The heavy cream and whole milk form the base of our luscious sauce. Adding all-purpose flour helps thicken this mixture just right. Garlic, thyme, and rosemary contribute fresh, earthy notes, while sharp cheddar cheese and Gruyère cheese bring in that irresistible cheesy goodness. A touch of butter keeps everything from sticking, and of course, salt and pepper to taste elevate all the flavors.

Tips & Tricks

  • Slice potatoes as thinly and evenly as possible for even cooking.
  • Gruyère cheese can be swapped for Swiss if you prefer a milder taste.
  • Use a mandoline for quick and uniform potato slices.

Serving Suggestions

This dish pairs wonderfully with a crisp green salad to balance the richness. For a heartier meal, serve alongside roasted chicken or a juicy steak. The creamy textures also work with sautéed greens like kale or spinach.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare it up to a day in advance and reheat it in the oven before serving.
Can I use a different type of potato?
You can substitute Yukon Golds if you prefer a creamier texture.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.

Creamy Herb Cheesy Scalloped Potatoes Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This is key for getting that perfect golden top later on. Grease a 9x13-inch baking dish with butter to ensure nothing sticks.

In a medium saucepan, combine your heavy cream, whole milk, minced garlic, thyme, and rosemary. Bring these to a gentle simmer over medium heat, stirring occasionally, so the flavors meld together.

Now, it's time to thicken the sauce. Gradually whisk in the flour, making sure there are no lumps. Keep stirring until the mixture thickens slightly.

Start layering by arranging half of your sliced potatoes in the prepared dish. Season them lightly with salt and pepper. Pour over half of your creamy mixture, then scatter half of the cheddar and Gruyère cheeses on top.

Repeat the layering with the remaining potatoes, cream, and cheeses, finishing with a generous layer of cheese on top. Cover the dish with foil and pop it in the oven for 30 minutes.

After 30 minutes, remove the foil and continue baking for another 25-30 minutes. You'll know it's done when the top is golden and bubbly, and the potatoes are tender. Let it cool for about 10 minutes before digging in.

Why You'll Love This Recipe

  • Layers of melty cheese make every bite a delight.
  • The infusion of fresh herbs adds an aromatic depth.
  • Perfectly creamy sauce that complements the tender potatoes.
  • Easy to prepare and ideal for gatherings or cozy dinners.

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)

Step-by-step 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.

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