Herb-Infused Scalloped Potatoes

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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If you're looking for a cozy, comforting dish to warm up your dinner table, look no further than these Herb-Infused Scalloped Potatoes. Rich, creamy, and layered with fragrant herbs, this dish is perfect for family dinners or holiday feasts.

Ingredients for Herb-Infused Scalloped Potatoes

Russet potatoes are ideal here for their starchy texture, which helps create a creamy consistency. Heavy cream and whole milk form the rich sauce that envelops the potatoes, while garlic and shallot add depth and a subtle sweetness. Unsalted butter ensures the sauce is smooth, and sea salt with black pepper enhance the flavors. Gruyère cheese melts beautifully and adds a nutty flavor, while Parmesan cheese brings a sharp, salty contrast. Fresh rosemary, thyme, and parsley infuse the dish with aromatic herbal notes.

Tips & Tricks

  • For even slicing, use a mandoline slicer. It makes the job quick and ensures uniform cooking.
  • Don’t skip letting the dish rest after baking. It helps the flavors meld and the sauce to set.
  • If you want a crispier top, broil the dish for a couple of minutes after removing the foil.

Serving Suggestions

This dish pairs wonderfully with roasted meats like beef or chicken. For a vegetarian twist, serve it alongside a fresh green salad or steamed veggies for a complete meal.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Golds are a good alternative, providing a buttery texture.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Can this be made ahead of time?
Absolutely! Prepare and bake it a day ahead, then reheat, covered, in the oven at 350°F until warmed through.

Herb-Infused Scalloped Potatoes Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and chopped shallot and sauté until they’re fragrant and starting to soften, about 2 minutes.

Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer, then season with sea salt and black pepper to taste.

Layer half of the sliced potatoes in your prepared baking dish. Pour half of the cream mixture over the potatoes, ensuring they are evenly covered. Sprinkle with half of the Gruyère and Parmesan cheeses, then top with half of the chopped rosemary and thyme.

Repeat the layers with the remaining potatoes, cream mixture, cheeses, and herbs. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.

Once baked, let the dish cool for about 10 minutes. This helps the sauce thicken a little more and makes serving easier. Garnish with the chopped parsley just before serving to add a fresh, bright note.

Why You'll Love This Recipe

  • Layers of flavor: The herbs and cheeses combine for a taste that's anything but ordinary.
  • Comfort in every bite: Creamy, cheesy goodness makes this an ultimate comfort food.
  • Perfect for gatherings: It’s a crowd-pleaser that complements many main dishes.
  • Easy to make: Simple steps and readily available ingredients.

Ingredients

2 lbs Russet potatoes, thinly sliced
1 cup heavy cream
1 cup whole milk
2 cloves garlic, minced
1 shallot, finely chopped
2 tbsp unsalted butter
1 tsp sea salt
1/2 tsp black pepper
1/2 cup grated Gruyère cheese
1/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2. In a saucepan over medium heat, melt the butter and sauté the minced garlic and chopped shallot until fragrant, about 2 minutes.
3. Stir in the heavy cream and whole milk, bringing the mixture to a simmer. Season with sea salt and black pepper.
4. Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cream mixture over the potatoes.
5. Sprinkle half of the Gruyère and Parmesan cheeses, followed by half of the chopped rosemary and thyme over the potatoes.
6. Layer the remaining potatoes and pour the rest of the cream mixture on top. Sprinkle with remaining cheeses and herbs.
7. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the dish cool for 10 minutes, garnish with chopped parsley, and serve warm.

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