🥔 Creamy Garlic & Herb Scalloped Potatoes
Ingredients
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Potatoes: 2.5 lbs (about 6-7 medium) Yukon Gold or Russet, peeled and sliced into 1/8-inch rounds.
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Aromatics: 4 cloves garlic (minced), 1 small shallot (finely diced).
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The Sauce: 2 cups heavy cream, 1/2 cup whole milk, 2 tbsp butter.
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Herbs & Seasoning: 1 tbsp fresh thyme (chopped), 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp nutmeg.
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Cheese (Optional): 1.5 cups shredded Gruyère or sharp Cheddar.
Step-By-Step Instructions
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Prep the Oven & Pan ➔ Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
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Slice the Potatoes ➔ Peel your potatoes and slice them into uniform rounds.
Pro Tip: Using a mandoline slicer ensures they all cook at the same rate!
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Prepare the Herb Cream ➔ In a medium saucepan over medium heat, melt the butter. Add the shallots and garlic, sautéing for 2 minutes until fragrant. Stir in the heavy cream, milk, thyme, salt, pepper, and nutmeg. Bring to a gentle simmer (do not boil), then remove from heat.
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Layer the Dish ➔ Arrange half of the potato slices in the prepared baking dish, overlapping them slightly.
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Pour the Sauce ➔ Pour half of the warm cream mixture over the first layer. If using cheese, sprinkle half of it now. Repeat with the remaining potatoes and the rest of the sauce.
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The First Bake ➔ Cover the dish tightly with aluminum foil. Bake for 45 minutes.
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The Final Crisp ➔ Remove the foil. Sprinkle the remaining cheese on top. Bake uncovered for another 20–30 minutes until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
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Rest ➔ Let the dish sit for 10 minutes before serving. This allows the sauce to thicken up so it isn’t runny! 🕒
❓ Common Questions (Q&A)
Q: Can I use milk instead of heavy cream? A: You can, but the sauce will be thinner and less stable. If using milk, whisk 2 tablespoons of flour into the butter and garlic first to create a “roux” to help it thicken. 🥛
Q: Why are my potatoes still hard after baking? A: Usually, this means the slices were too thick or the dish wasn’t covered tightly enough. Ensure the foil creates a good seal to steam the potatoes. 🥘
Q: Can I make this ahead of time? A: Yes! You can bake it fully, let it cool, and refrigerate. Reheat it covered in the oven at 350°F until warmed through. ❄️