Creamy Garlic Herb Scalloped Potatoes
Prep Time: 20 minutes
Bake Time: 60–75 minutes
Serves: 6–8
Ingredients
For the Potatoes
2 1/2 to 3 lbs Yukon Gold or russet potatoes
1 teaspoon salt
1/2 teaspoon black pepper
For the Cream Sauce
4 tablespoons butter
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 1/2 cups whole milk (warm)
1 cup heavy cream
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary (or Italian seasoning)
1/4 teaspoon nutmeg (optional but classic)
Optional Cheese Layer (for extra richness)
1 1/2 cups shredded Gruyère, cheddar, or mozzarella
1/4 cup grated Parmesan
Instructions
Step 1: Prepare the potatoes
Preheat oven to 375°F (190°C).
Peel potatoes if desired. Slice very thin (about 1/8 inch thick) using a sharp knife or mandoline for even cooking.
Lightly butter a 9×13-inch baking dish.
Layer half of the sliced potatoes evenly in the dish. Sprinkle lightly with salt and pepper.
Step 2: Make the creamy sauce
In a saucepan over medium heat, melt butter.
Add garlic and cook 30 seconds until fragrant.
Whisk in flour and cook 1–2 minutes to form a roux (do not brown).
Slowly whisk in warm milk, stirring constantly to prevent lumps.
Add heavy cream and continue whisking until thick and smooth (about 3–5 minutes).
Stir in salt, pepper, thyme, rosemary, and nutmeg.
The sauce should coat the back of a spoon — thick but pourable.
Step 3: Assemble
Pour half of the cream sauce over the first potato layer.
If using cheese, sprinkle half of it over the sauce.
Add remaining potatoes on top.
Pour remaining sauce evenly over everything.
Top with remaining cheese (optional).
Step 4: Bake
Cover loosely with foil and bake 40 minutes.
Remove foil and bake another 20–30 minutes until golden brown and potatoes are fork-tender.
If the top browns too quickly, tent with foil.
Step 5: Rest
Let rest 10–15 minutes before serving so the sauce thickens properly.
Tips for Perfect Scalloped Potatoes
Use Yukon Gold for a creamy texture or russet for softer layers.
Add sautéed onions between layers for extra flavor.
For a crispy top, broil 2–3 minutes at the end.
For a richer version, replace some milk with more heavy cream.
Storage
Refrigerate up to 4 days.
Reheat covered in oven at 350°F until hot.
Freezes well, though texture may soften slightly.
If you’d like, I can also give you a loaded version with bacon and cheese or a lighter no-flour cream version.