If you're on the hunt for a dish that combines creamy decadence with the comforting flavors of home, look no further than these Creamy Herb Scalloped Potatoes. Perfect for family dinners or a cozy night in, this dish is a surefire way to elevate any meal.
Russet potatoes are ideal for this dish because their starchiness helps thicken the sauce, while their flavor remains subtle and comforting. Using a mix of heavy cream and whole milk gives the sauce a luscious texture without being too heavy.
Unsalted butter provides a base of richness, and by sautéing garlic in it, we infuse the entire dish with a fragrant warmth. The combination of Gruyère cheese and Parmesan cheese brings a nutty, savory complexity that pairs beautifully with the creamy sauce.
Fresh herbs like parsley and thyme add a bright, fresh flavor that cuts through the richness. A touch of nutmeg offers a subtle warmth and depth, while salt and black pepper ensure the flavors are perfectly balanced.
These scalloped potatoes pair wonderfully with roasted meats like chicken or beef. For a lighter meal, serve them alongside a crisp green salad or steamed vegetables. A glass of white wine like Chardonnay can also complement the creamy richness beautifully.
Begin by preheating your oven to 375°F. While the oven is warming up, lightly grease a 9x13 inch baking dish with butter or cooking spray – this prevents any sticking and makes cleanup easier.
In a medium saucepan over medium heat, melt your butter. Once it’s melted, add the minced garlic. Stir it around until it releases its fragrance – this takes about a minute or two, so keep an eye on it to make sure it doesn’t burn.
Pour in the heavy cream and whole milk, then sprinkle in the salt, pepper, and nutmeg. Stir everything together and let it heat until it’s just about to simmer, but don’t let it boil. This gentle warming helps the flavors combine.
Now, onto the potatoes. Lay half of the thinly sliced potatoes in your greased baking dish, trying to keep them in somewhat even layers. Pour half of the cream mixture over the potatoes, making sure they’re well-coated. Then sprinkle half of each cheese, parsley, and thyme over the top.
Repeat the layering process with the remaining potatoes, cream mixture, and cheeses. Cover the dish tightly with aluminum foil to trap the steam, which helps cook the potatoes evenly.
Place the dish in your preheated oven and bake for 45 minutes. After this, remove the foil and continue baking for another 30 minutes. You’ll know it’s done when the top is golden-brown and the potatoes are tender – a fork should slide in easily.
Once out of the oven, let the dish cool for about 10 minutes before serving. This rest period helps everything set and makes serving much easier.
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