Heavenly Scalloped Potatoes with Garlic and Herbs

Heavenly Scalloped Potatoes with Garlic and Herbs

Ingredients:

• For the Potatoes:
  • 4 cups thinly sliced potatoes (about 4 medium potatoes)
  • ½ cup sliced green onions
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and freshly ground black pepper to taste
• For the Cream Sauce:
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups whole milk
  • ½ cup heavy cream (for extra richness)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • A pinch of freshly grated nutmeg (optional)
• For the Topping:
  • ½ cup grated Gruyère or sharp cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons breadcrumbs (optional)
  • 1 tablespoon melted butter (optional)

Instructions:

1. Prepare the Oven and Baking Dish

• Preheat your oven to 375°F (190°C).
• Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking and to add flavor.

2. Slice the Potatoes

• Wash and peel the potatoes for a smoother texture, or leave the skin on for added nutrients and a rustic feel.
• Using a sharp knife or a mandoline slicer, cut the potatoes into thin, even slices about ⅛-inch thick. Consistent thickness ensures even cooking.
• Place the sliced potatoes in a bowl of cold water to prevent browning and to remove excess starch. Drain and pat dry with a clean kitchen towel before assembling.

3. Sauté the Aromatics

• In a skillet over medium heat, melt 1 tablespoon of the butter.
• Add the minced garlic and sauté for about 1 minute until fragrant.
• Stir in the sliced green onions and thyme leaves, cooking for an additional 2 minutes until softened.
• Season lightly with salt and pepper, then set aside.

4. Make the Cream Sauce

• In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat.
• Sprinkle in the flour, whisking constantly to create a smooth paste or roux. Cook for 2 minutes to eliminate the raw flour taste.
• Gradually pour in the milk and heavy cream, continuing to whisk to avoid lumps.
• Add the salt, black pepper, and a pinch of nutmeg if using. The nutmeg adds a subtle warmth to the sauce.
• Bring the mixture to a gentle simmer, stirring frequently until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
• Remove from heat and set aside.

5. Assemble the Dish

• Layer half of the sliced potatoes evenly in the prepared baking dish.
• Spoon half of the sautéed garlic and onion mixture over the potatoes.
• Pour half of the cream sauce over this layer, ensuring even coverage.
• Sprinkle with a handful of the grated Gruyère or cheddar cheese.
• Repeat the layers with the remaining potatoes, garlic-onion mixture, cream sauce, and another handful of cheese.
• Gently press down on the layers to compact them slightly, which helps the flavors meld together.

6. Add the Topping

• In a small bowl, combine the breadcrumbs with the melted butter if using. This creates a crispy topping.
• Mix in the grated Parmesan cheese.
• Sprinkle this mixture evenly over the top layer of the potatoes.

7. Bake

• Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
• Bake in the preheated oven for 40 minutes.
• Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
• If the top isn’t browning sufficiently, you can broil it on high for the last 2-3 minutes, watching closely to prevent burning.

8. Let It Rest

• Remove the dish from the oven and allow it to rest for at least 10 minutes. This resting period helps the sauce thicken and makes it easier to serve neat portions.

9. Garnish and Serve

• Garnish with freshly chopped parsley or additional sliced green onions for a pop of color and freshness.
• Serve warm alongside your favorite main dishes like roasted chicken, grilled steak, or a hearty salad.

 

Tips and Variations:

• Cheese Options: Feel free to experiment with different cheeses. Gruyère offers a nutty flavor, while cheddar provides sharpness. A combination can also be delightful.
• Herb Substitutions: If you don’t have thyme, rosemary or oregano can be excellent alternatives.
• Add Vegetables: Thinly sliced mushrooms or leeks can be layered with the potatoes for added flavor and texture.
• Protein Boost: Incorporate cooked, crumbled bacon or diced ham between the layers for a more substantial dish.

Storage and Reheating:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze scalloped potatoes before baking. Assemble the dish, cover tightly with plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before baking.
• Reheating: Warm leftovers in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Individual portions can be reheated in the microwave.

Why This Recipe Stands Out:

• Creamy Sauce: The combination of milk and heavy cream creates a luxurious sauce that envelops each potato slice.
• Flavor Depth: Sautéed garlic and green onions add layers of flavor, while thyme brings an aromatic herbal note.
• Texture Contrast: A crisp, cheesy breadcrumb topping contrasts beautifully with the tender potatoes and creamy sauce.
• Customization: This recipe is a versatile canvas. You can adjust herbs, cheeses, and add-ins to suit your taste preferences or what you have on hand.

 

Enjoy your homemade scalloped potatoes! This dish is a comforting classic that’s perfect for family dinners, holiday gatherings, or anytime you crave something hearty and delicious. The creamy layers and rich flavors make it a standout side that might just steal the spotlight from the main course.