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There’s something undeniably comforting about a dish of cheesy herb scalloped potatoes. This indulgent classic has graced tables for generations, celebrated not just for its creamy texture and rich flavors but also for its versatility. Whether served as a side dish during a festive holiday gathering or as a cozy accompaniment to a weeknight dinner, scalloped potatoes evoke warmth and satisfaction in every bite.

Scalloped Potatoes

Indulge in the ultimate comfort food with this cheesy herb scalloped potatoes recipe. Perfectly layered Yukon Gold potatoes are smothered in a rich blend of sharp cheddar, Gruyère, and Parmesan cheeses, enhanced by fresh thyme and rosemary. Whether it's a special occasion or a weeknight dinner, this creamy, baked dish promises to bring warmth and satisfaction to your table. Elevate your cooking with this timeless classic that everyone will love.
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Ingredients
  

2 pounds Yukon Gold potatoes, thinly sliced

2 cups heavy cream

1 cup whole milk

2 tablespoons unsalted butter

3 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, finely chopped

1/2 teaspoon nutmeg

Salt and pepper to taste

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 375°F (190°C).

    Prepare the baking dish: Grease a 3-quart baking dish with butter.

      Layer the potatoes: Arrange half of the sliced potatoes in the bottom of the prepared baking dish, overlapping them slightly.

        Make the cream mixture: In a medium saucepan over medium heat, melt the 2 tablespoons of butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the heavy cream, whole milk, thyme, rosemary, nutmeg, salt, and pepper. Heat until just bubbling, then remove from heat.

          Add the cheese: Gradually stir in the cheddar and Gruyère cheeses to the cream mixture until melted and smooth.

            Build layers: Pour half of the cheese sauce over the first layer of potatoes. Repeat with another layer of the remaining potatoes and cover with the rest of the cheese sauce, making sure to evenly distribute it.

              Add Parmesan: Sprinkle the grated Parmesan cheese on top of the final layer.

                Cover and bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

                  Uncover and brown: Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.

                    Rest before serving: Allow the scalloped potatoes to cool for about 10-15 minutes. Garnish with chopped parsley before serving.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8