🥔 Creamy Garlic Herb Scalloped Potatoes
Ingredients
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2 ½–3 lbs Yukon Gold or russet potatoes, thinly sliced (⅛ inch)
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups whole milk (warm)
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1 cup heavy cream
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3 cloves garlic, minced
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1 teaspoon fresh thyme (or ½ tsp dried)
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½ teaspoon dried parsley
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1 teaspoon salt
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½ teaspoon black pepper
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¼ teaspoon nutmeg (optional but recommended)
Optional (for Au Gratin version):
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1 ½ cups shredded Gruyère, cheddar, or Monterey Jack
Instructions
1. Prep
Preheat oven to 375°F (190°C).
Lightly grease a 9×13 or 2–3 quart baking dish.
Layer sliced potatoes evenly in the dish. Lightly season with salt and pepper.
2. Make the Cream Sauce
In a saucepan over medium heat:
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Melt butter.
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Whisk in flour and cook 1–2 minutes (do not brown).
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Slowly whisk in warm milk and cream.
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Add garlic, thyme, parsley, salt, pepper, and nutmeg.
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Cook until thickened (about 4–5 minutes), stirring constantly.
Sauce should coat the back of a spoon.
3. Assemble
Pour sauce evenly over the potatoes, making sure it seeps down between layers.
If making au gratin, sprinkle cheese on top.
4. Bake
Cover with foil and bake for 45 minutes.
Remove foil and bake another 20–25 minutes until golden and fork-tender.
Let rest 10–15 minutes before serving (sauce thickens as it cools).
Extra Creamy Tips
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Use a mandoline for even slices
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Yukon Gold potatoes give the creamiest texture
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Add a little Parmesan to the sauce for deeper flavor
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For crisp top without cheese, broil 2–3 minutes at the end
If you’d like, I can also give you a slow cooker version, cheesy loaded version (with bacon), or a lighter version 😊