If you're looking to elevate your potato game, these Herb-Infused Cheesy Scalloped Potatoes are just the ticket. Creamy, cheesy, and bursting with fresh herb flavors, this dish is perfect for a cozy family dinner or a festive gathering.
Russet potatoes are your go-to for this recipe due to their starchy nature, which helps create a creamy texture. Heavy cream and whole milk are combined to form the base of our rich sauce. The combination of Gruyère cheese and Parmesan cheese brings a sharp, nutty flavor that pairs beautifully with potatoes. Butter adds richness and helps sauté the garlic, which gives a delightful aromatic base. The addition of fresh thyme and rosemary infuses the dish with earthy, fragrant notes. A touch of salt, black pepper, and nutmeg rounds out the flavors, while a drizzle of olive oil ensures the potatoes don't stick to the baking dish. Finally, a sprinkle of fresh parsley as garnish adds a pop of color and freshness.
These scalloped potatoes are a versatile side dish. They pair wonderfully with roasted chicken or a juicy steak. For a vegetarian option, serve alongside a hearty green salad or roasted vegetables to balance out the richness.
Start by preheating your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a bit of olive oil. This will help prevent sticking later on. Now, take your peeled and thinly sliced russet potatoes and arrange half of them in an even layer in the dish, overlapping the edges slightly. This helps the slices cook evenly.
Next, grab a saucepan and melt the butter over medium heat. Once melted, toss in the minced garlic and sauté for about a minute until it's just fragrant – be careful not to burn it. Stir in the heavy cream, milk, thyme, rosemary, salt, pepper, and a pinch of nutmeg. Bring this mixture to a gentle simmer, allowing those herbs to release their flavors into the cream.
Take the saucepan off the heat and stir in the Gruyère and Parmesan cheeses until they're melted and the sauce is smooth. Pour half of this cheesy goodness over the potatoes in your baking dish. Lay the remaining potato slices on top and pour the rest of the cheese sauce over them, using a spatula to spread it evenly.
Cover the dish with foil and pop it in the oven for 45 minutes. This will allow the potatoes to cook through while the flavors meld. After 45 minutes, remove the foil and continue baking for another 15 minutes. This step is crucial for achieving a beautifully golden-brown top. Once done, let it cool for about 10 minutes before garnishing with fresh parsley and serving.
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