Herbs and Cream Scalloped Potatoes
A comforting dish of tender potatoes layered in a rich herb-infused cream, perfect for family gatherings.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and thinly sliced The backbone of this dish, offering a creamy, tender texture.
- 2 cups heavy cream Rich and luscious. Substitute with half-and-half for a lighter version.
- 2 cloves garlic, minced Adds savory depth to the dish.
- 2 tablespoons fresh herbs (parsley, thyme, or rosemary) Use based on preference; dried herbs can also be used.
- 1 cup shredded Gruyère or sharp cheddar cheese Adds an irresistible gooeyness.
- to taste salt and pepper To enhance every layer of flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a saucepan over medium heat, combine the heavy cream and minced garlic. Allow it to warm gently, stirring occasionally, until shimmering but not boiling.
- Layer half the sliced potatoes in a greased casserole dish. Sprinkle half of the herbs, salt, and pepper over the top, followed by half of the cheese.
- Pour half of the cream mixture over the layered potatoes, ensuring even distribution.
- Repeat with the remaining potatoes, herbs, salt, and pepper, then pour the rest of the cream mixture on top. Sprinkle the remaining cheese over everything.
- Cover the dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
- Allow the dish to rest for a few minutes before serving.
Notes
Consider adding sautéed mushrooms or caramelized onions for extra flavor. Experiment with different cheeses like Fontina or smoked gouda. Ensure potato slices are uniform for even cooking.