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Creamy Garlic Herb Scalloped Potatoes au Gratin

creamy garlic herb scalloped potatoes au gratin - featured image
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A comforting and creamy scalloped potato dish infused with garlic and fresh herbs, topped with a golden crust of Gruyère and Parmesan cheese. Perfect for cozy dinners and easy to prepare.

Ingredients

Scale
  • 2 pounds (900 grams) russet potatoes, peeled and thinly sliced
  • 4–5 garlic cloves, minced
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1½ cups (about 150 grams) shredded Gruyère cheese
  • ½ cup (50 grams) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) oven-safe baking dish with butter or non-stick spray.
  2. Peel and slice the russet potatoes into thin, even slices about 1/8 inch (3 mm) thick using a mandoline slicer or sharp knife.
  3. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
  4. Whisk in the 3 tablespoons of all-purpose flour and stir constantly for 2 minutes to cook out the raw flour taste. The mixture will thicken slightly and bubble.
  5. Slowly pour in the whole milk and heavy cream while whisking to avoid lumps. Bring the sauce to a gentle simmer, stirring often, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
  6. Stir in the chopped fresh thyme and rosemary. Season with salt and freshly ground black pepper to taste.
  7. Remove the sauce from heat and stir in 1 cup of shredded Gruyère cheese until melted and smooth.
  8. Arrange half of the potato slices in an even layer in the prepared baking dish. Pour half of the cream sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and sauce.
  9. Sprinkle the remaining ½ cup of Gruyère and the ½ cup of grated Parmesan evenly over the top.
  10. Tent the dish loosely with aluminum foil and bake for 45 minutes to cook the potatoes through without drying out.
  11. Remove the foil and bake uncovered for another 15-20 minutes, or until the top is bubbly and golden brown.
  12. Let the scalloped potatoes rest for about 10 minutes before serving to allow the sauce to thicken and make slicing easier.

Notes

If the sauce is too thick before pouring, whisk in a splash of milk to loosen it. Use a mandoline slicer for even potato slices to ensure uniform cooking. Tent with foil during baking to prevent over-browning, then remove foil near the end to crisp the top. Let the dish rest before serving to thicken the sauce. For dairy-free, substitute milk and cream with plant-based alternatives and use vegan cheese.

Nutrition

Keywords: scalloped potatoes, au gratin, creamy potatoes, garlic potatoes, herb potatoes, comfort food, easy side dish

Find it online: https://magnetmeal.com/creamy-garlic-herb-scalloped-potatoes-au-gratin-easy-recipe-for-perfect-comfort-food/