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Comfort food has a unique way of bringing warmth and nostalgia to our dining tables. Across various cultures, these dishes evoke memories of family gatherings, holidays, and the simple joy of sharing a meal with loved ones. One such classic dish that embodies the essence of comfort food is scalloped potatoes. With their creamy texture and rich, cheesy flavor, scalloped potatoes have stood the test of time as a beloved staple in many households worldwide.

Scalloped Potatoes

Discover the ultimate comfort food with this delicious recipe for Cheesy Herb Scalloped Potatoes. Creamy, cheesy, and layered to perfection, this dish is perfect for family dinners, holiday celebrations, or just a cozy weeknight meal. Made with tender russet potatoes, a flavorful blend of cheeses, and aromatic herbs, these scalloped potatoes provide a satisfying side that complements any main course. Easy to make and utterly indulgent, this recipe is sure to become a household favorite.
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Ingredients
  

2 pounds russet potatoes, thinly sliced (about 4 medium potatoes)

2 cups heavy cream

1 cup whole milk

1 small onion, finely chopped

3 cloves garlic, minced

2 cups sharp cheddar cheese, grated

1 cup Gruyère cheese, grated

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)

Salt and pepper, to taste

Paprika, for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Baking Dish: Grease a 3-quart baking dish with a tablespoon of butter.

      Make the Cream Mixture: In a saucepan over medium heat, melt the remaining butter. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Thicken the Sauce: Stir in the flour, mixing well for about a minute. Slowly add the heavy cream and milk while continuously whisking to avoid lumps. Bring the mixture to a simmer and allow it to thicken slightly, about 5 minutes. Stir in the thyme, rosemary, salt, and pepper. Remove from heat.

          Layer the Potatoes: Arrange half of the sliced potatoes at the bottom of the greased baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheddar and Gruyère cheese.

            Repeat Layers: Add the remaining potato slices on top, followed by the remaining cream mixture, and finish with the rest of the cheese on top.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and sprinkle with a pinch of paprika if desired, then bake uncovered for an additional 30 minutes, or until the top is golden and bubbly.

                Rest and Serve: Remove from the oven and let the scalloped potatoes rest for 10-15 minutes before serving. This will allow the sauce to thicken up a bit more.

                  Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8