Perfect Creamy Herbed Scalloped Potatoes
A creamy and herby take on scalloped potatoes, topped with a golden parmesan crust.
Equipment
- 1 Saucepan medium size
- 1 Whisk for mixing sauce
- 1 Baking dish greased
- 1 Oven preheated to 375°F
Ingredients
Main ingredients
- 3.5 pounds Yukon Gold potatoes sliced thin, about ⅛ inch
- 9 tablespoons Flour to thicken sauce
- 6 tablespoons Butter for sauce base
- 1 quart Whole milk keeps it moist
- 2 teaspoons Minced garlic adds flavor
- ¼ teaspoon Black pepper a hint of spice
- ½ teaspoon Salt enhances flavor
- ¼ teaspoon Onion powder subtle sweetness
- ⅛ teaspoon Thyme dried
- ⅛ teaspoon Parsley dried
- ⅛ teaspoon Oregano dried
- ⅓ cup Shaved parmesan for topping
Instructions
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Melt the butter in a saucepan over medium heat and whisk in the flour until smooth.
- Slowly add whole milk while whisking to thicken the sauce, then add minced garlic, black pepper, salt, onion powder, and herbs and let it cook until thickened.
- In a greased baking dish, layer half of the potato slices and pour over half of the sauce. Repeat with remaining potatoes and sauce.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle parmesan cheese on top, and bake for another 15 minutes until the top is golden brown.
- Serve immediately.
Notes
Serve with a fresh garden salad.