Scalloped Potatoes with Herbs are easy to make yet incredibly delicious. It combines creamy potatoes with aromatic herbs. Each bite delivers a perfect balance of richness and freshness. You’ll want to add it to your regular rotation.
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Scalloped Potatoes with Herbs Recipe
Scalloped potatoes are a classic comfort food dish for weeknights or holiday feasts. It features thinly sliced potatoes baked in a seasoned cream sauce. The addition of herbs like thyme, rosemary, or parsley adds a fragrant, earthy note to the dish.
Originating from European cuisine, this dish is a staple at holiday meals and family gatherings. I love how simple ingredients create such a satisfying dish. It’s a timeless recipe that never fails to impress.
Here’s how to make the scalloped potatoes with herbs:
Scalloped Potatoes with Herbs
Creamy, layered scalloped potatoes infused with aromatic herbs like thyme and rosemary. Perfect as a comforting side dish for any meal.
Ingredients
- 4 large russet potatoes thinly sliced
- 1 ½ cups whole milk or half-and-half for extra creaminess
- ½ cup heavy cream optional, for a richer texture
- 2 tbsp butter
- 2 tbsp flour
- 1 cup shredded cheese cheddar, Gruyère, or a mix
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme or 2 tsp fresh
- ½ tsp dried rosemary or 1 tsp fresh
- ¼ cup grated Parmesan cheese optional
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter or oil.
- In a saucepan, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in flour and cook for another minute.
- Gradually whisk in milk (and cream, if using), stirring constantly until smooth and slightly thickened. Add salt, pepper, thyme, and rosemary. Remove from heat and stir in shredded cheese until melted.
- Arrange half of the potato slices in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
- Cover with foil or oven-safe lid and bake for 35 minutes. Remove foil, sprinkle Parmesan on top (if using), and bake for another 15 minutes until golden and bubbly.
- Let it sit for 5 minutes before serving to allow the flavors to meld.
Notes
- Swap whole milk for low-fat milk and reduce the cheese slightly.
- Add caramelized onions or a pinch of nutmeg to the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
Calories: 280kcalCarbohydrates: 35gProtein: 7gFat: 12gSodium: 320mgFiber: 4g
SIMILAR RECIPES
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Pairing suggestions
Scalloped potatoes with herbs pair well with a variety of main courses and drinks:
- Meats
- Baked ham’s sweetness contrasts with the creamy texture of the side.
- Scalloped potatoes complement the savory flavor of roasted chicken.
- Rich salmon pairs well with the buttery and herby flavors of the dish.
- Grilled steak enhances the dining experience with scalloped potatoes.
- Vegetarian Options
- Cauliflower casserole adds variety while keeping the creamy comfort food theme.
- Roasted seasonal vegetables complement scalloped potatoes with added color and flavor.
- Drink Pairings
- Full-bodied Chardonnay complements the creaminess of the dish.
- Riesling’s crisp acidity cuts through the starchy richness.
- Light Pinot Noir provides acidity and earthy flavors.
- Amber Ale enhances the creamy potatoes with caramel and toffee notes.
- Sparkling iced tea with lemon contrasts the creamy potatoes with its fizzy, refreshing taste.
Variations
Scalloped potatoes with herbs come in many variations, with different herbs and spices:
- Mediterranean Version:
- Replace thyme and rosemary with 1 tsp oregano
- Use Pecorino Romano instead of Parmesan
- Add 1 cup sautéed spinach between layers
- Mix in ½ cup sun-dried tomatoes
- Use Mozzarella and Feta cheese mix instead of cheddar/Gruyère
- French Onion Style:
- Add 2 cups caramelized onions between layers
- Use all Gruyère cheese
- Add 1 tsp French onion soup mix to the sauce
- Top with crispy fried onions instead of Parmesan
- Add 1 tbsp Dijon mustard to the sauce
- Forest Mushroom Version:
- Add 2 cups sautéed mixed mushrooms (shiitake, portobello, cremini)
- Use Fontina cheese instead of cheddar
- Add 1 tsp truffle oil (optional)
- Include 2 tbsp fresh chopped parsley
- Add ½ tsp nutmeg to the sauce
- Lighter Version:
- Use whole milk instead of cream/half-and-half
- Reduce cheese to ¾ cup
- Add ½ cup vegetable broth to the sauce
- Use sweet potatoes for half the potato amount
- Add cauliflower puree to the sauce for creaminess
- Spicy Southwest:
- Add 1 diced jalapeño to the sauce
- Use pepper jack cheese
- Add 1 tsp cumin and 1 tsp chili powder
- Top with crushed tortilla chips instead of Parmesan
- Mix in 1 can drained Rotel tomatoes