Herbed Scalloped Potatoes

🕒 Prep: 15 min
🔥 Cook: 1 hour 5 min
🍽 Serves: 8
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Herbed Scalloped Potatoes are the perfect comfort food for any occasion. This dish combines thinly sliced russet potatoes with a creamy herb-infused sauce and a cheesy topping that will make your taste buds dance. Whether it's a cozy family dinner or a festive holiday meal, these potatoes are sure to be a hit.

Ingredients for Herbed Scalloped Potatoes

Russet potatoes are the star of this dish. Their starchy content helps thicken the sauce and create a creamy texture. Heavy cream and whole milk form the luscious base for the sauce, while butter adds richness. Garlic infuses the cream with a wonderful depth of flavor. The fresh herbs, thyme and rosemary, bring an earthy aroma that complements the potatoes beautifully. And of course, Gruyere and Parmesan cheese provide that irresistible cheesy crust.

Tips & Tricks

  • Use a mandoline for evenly thin potato slices; it saves time and ensures uniform cooking.
  • Letting the dish rest for 10 minutes helps the sauce thicken and makes serving easier.
  • If you want a stronger herb flavor, increase the amount of thyme and rosemary slightly.

Serving Suggestions

These herbed scalloped potatoes pair beautifully with roasted chicken or a juicy steak. For a holiday feast, serve alongside turkey or ham. A crisp green salad or steamed green beans makes a perfect, light accompaniment that balances the richness of the dish.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold potatoes can work too. They have a creamy texture but might not hold the shape as well as russets.
Can I make this dish ahead of time?
Absolutely! You can prepare and bake the dish ahead. Just reheat it in the oven at 350°F until warmed through before serving.
What if I don’t have Gruyere cheese?
Emmental or a mild cheddar can be a good substitute if Gruyere isn't available.

Herbed Scalloped Potatoes Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C) to make sure it's ready for our delicious creation. While that's going, grab a saucepan and melt the butter over medium heat. Once melted, toss in the minced garlic, letting it sauté for about a minute until it's fragrant — be careful not to burn it!

Next, pour in the heavy cream and milk, stirring occasionally. You want this mixture warmed through but not boiling. Once it's warm, stir in the thyme, rosemary, salt, and black pepper, then take it off the heat.

Time to layer! Grease a baking dish and arrange half of the thinly sliced potatoes on the bottom. Pour half of your lovely cream mixture over them and sprinkle with half of the Gruyere cheese.

Layer the rest of the potatoes on top, followed by the remaining cream mixture. Cover your dish with aluminum foil and pop it into the oven for 45 minutes.

After 45 minutes, remove the foil, sprinkle the remaining Gruyere and all of the Parmesan cheese on top. Bake for another 20 minutes until the top is golden and bubbly. Let it cool for about 10 minutes before you dig in. Trust me, the wait is worth it!

Why You'll Love This Recipe

  • Rich and creamy texture that satisfies like no other.
  • Aromatic herbs elevate the classic scalloped potatoes.
  • Perfectly cheesy with Gruyere and Parmesan for a decadent finish.
  • Simple to prepare with a handful of ingredients.

Ingredients

4 lbs russet potatoes, thinly sliced
2 cups heavy cream
1 cup whole milk
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1.5 teaspoons salt
0.5 teaspoon black pepper
1 cup grated Gruyere cheese
0.5 cup grated Parmesan cheese

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat, then add the minced garlic and sauté for 1 minute until fragrant.
3. Add the heavy cream and milk to the saucepan, stirring occasionally until warmed.
4. Stir in the thyme, rosemary, salt, and black pepper, and remove the saucepan from the heat.
5. Arrange half of the sliced potatoes in a greased baking dish.
6. Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyere cheese.
7. Layer the remaining potatoes on top, followed by the remaining cream mixture.
8. Cover the dish with aluminum foil and bake for 45 minutes.
9. Remove the foil, sprinkle with remaining Gruyere and Parmesan cheese, and bake for an additional 20 minutes until the top is golden and bubbly.
10. Let the dish cool for 10 minutes before serving.

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