This is a Creamy Garlic-Herb Scalloped Potato Casserole—a rich, comforting dish that bakes slowly until the potatoes are tender and the top is golden.
📝 Ingredients:
For the Potatoes:
· Potatoes: 4 cups thinly sliced (Yukon Gold or Russet)
· Butter: 3 tbsp, melted or softened
· Salt & Black Pepper: To taste
For the Cream Sauce:
· Heavy Cream: 2 cups
· Shredded Cheddar Cheese: 1 cup
· Fresh Herbs: 2 tbsp mixed (thyme and parsley)
· Garlic: 2-3 cloves, finely minced
· Onion Powder: 1 tsp (adjust to taste)
👩🍳 Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C) and grease a 2-quart glass baking dish with butter.
- Layer the potatoes: Arrange the potato slices in the dish, seasoning with salt and pepper as you go. Top with small pats of butter to help them brown nicely.
- Mix the sauce: In a bowl, whisk the heavy cream, minced garlic, onion powder, cheese, and fresh herbs. The sauce should look slightly thick.
- Pour and bake: Pour the cream mixture evenly over the potatoes. Cover tightly with foil and bake for 75 minutes. Remove the foil and bake for another 30–40 minutes, until the top is golden and a fork slides easily into the thickest slice.
- Rest: Let the dish sit for 10 minutes before serving so the sauce can thicken.
💡 Tips for Best Results
· Slice evenly: Use a mandoline to cut the potatoes into uniform 1/8-inch thick slices so they cook evenly.
· Add meat: Stir in cooked bacon bits or diced ham to make it a full main course.
· Cheese choice: Mozzarella or Gruyère can replace the cheddar; use fresh herbs for the best flavor.
· Timing: If the top is browning too fast, place a loose sheet of foil over the dish to slow things down.