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.
Nutrition
Calories: 280kcalCarbohydrates: 35gProtein: 7gFat: 12gSodium: 320mgFiber: 4g
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.
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