Creamy Scalloped Potatoes (Garlic Herb Cream Sauce)
🥔 Ingredients
For the potatoes
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4–5 large potatoes (Yukon Gold or Russet), thinly sliced
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2 tbsp butter
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Salt – 1 tsp (or to taste)
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Black pepper – ½ tsp
For the creamy garlic sauce
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3 tbsp butter
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3 cloves garlic, finely minced
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3 tbsp all-purpose flour
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2 cups milk (warm)
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½ cup heavy cream (optional but makes it richer)
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1 tsp dried thyme or Italian seasoning
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½ tsp salt
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½ tsp black pepper
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½ cup grated parmesan cheese
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1 tbsp fresh parsley (optional)
Optional topping
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1 cup shredded cheddar or mozzarella cheese
👨‍🍳 Instructions
1. Prepare the potatoes
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Preheat oven to 375°F (190°C).
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Wash and slice potatoes about 3–4 mm thin.
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Grease a 9Ă—13 inch baking dish with butter.
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Arrange sliced potatoes evenly in the dish. Sprinkle lightly with salt and pepper.
2. Make the creamy sauce
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In a saucepan melt 3 tbsp butter over medium heat.
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Add garlic and cook for 30 seconds until fragrant.
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Add flour and whisk continuously for 1 minute to form a roux.
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Slowly pour in warm milk, whisking to avoid lumps.
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Add cream, thyme, salt, and pepper.
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Cook 3–5 minutes until the sauce thickens.
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Stir in parmesan cheese and parsley.
3. Assemble
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Pour the creamy sauce evenly over the sliced potatoes.
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Gently shake the dish so the sauce spreads between the layers.
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Sprinkle cheddar or mozzarella on top (optional).
4. Bake
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Cover with foil and bake 35 minutes.
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Remove foil and bake another 25–30 minutes until the top is golden and potatoes are tender.
🍽️ Serving
Let it rest 10 minutes before serving so the sauce thickens.
Great with:
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roasted chicken
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steak
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grilled vegetables
💡 Tip: For extra flavor like in the photo, add finely diced sautéed onions or bacon bits into the sauce.
If you want, I can also show you:
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The ultra-creamy restaurant version (secret trick chefs use)
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The 5-ingredient lazy version
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A cheesy loaded potato casserole version