Creamy Garlic Herb Scalloped Potatoes

Tender sliced potatoes baked in a rich garlic herb cream sauce until perfectly golden and bubbly. This comforting side dish pairs beautifully with roasted meats, chicken, or holiday dinners and is guaranteed to disappear fast.

Ingredients

For the Potatoes

• 2½ lbs Yukon Gold potatoes, thinly sliced
• 1 tbsp olive oil or butter (for greasing the baking dish)
• Salt and black pepper, to taste

For the Cream Sauce

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• ½ tsp onion powder
• 1 cup grated Parmesan cheese
• 1 cup shredded Gruyère or sharp cheddar cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch ceramic baking dish.
2. Arrange the sliced potatoes evenly in the prepared baking dish and season lightly with salt and pepper.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
4. Gradually whisk in the milk and heavy cream until smooth.
5. Add the garlic, thyme, parsley, onion powder, Parmesan cheese, and half of the shredded cheese. Stir until smooth and creamy. Season with salt and pepper.
6. Pour the sauce evenly over the potatoes, making sure they are well coated.
7. Cover tightly with foil and bake for 45 minutes.
8. Remove the foil, sprinkle the remaining shredded cheese over the top, and bake uncovered for another 20–25 minutes, until the potatoes are tender and the top is golden brown.
9. Let the casserole rest for 10 minutes before serving.

Prep Time

20 minutes

Cook Time

1 hour 10 minutes

Total Time

1 hour 30 minutes

Servings

8 servings