Go Back
Print

Perfect Creamy Herbed Scalloped Potatoes

Layers of thinly sliced Yukon gold potatoes covered in a creamy herbed sauce and baked until soft and golden brown. These scalloped potatoes are the perfect comforting side dish to any meal this Fall or Winter season. 

Author Emily Weeks, RDN, LD

Ingredients

  • 3.5 lb yukon gold potatoes sliced thin (1/8 inch) - no need to peel
  • 9 Tbsp flour
  • 6 Tbsp butter
  • 1 qt whole milk
  • 2 tsp minced garlic
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/8 tsp dried thyme
  • 1/8 tsp dried parsley
  • 1/8 tsp dried oregano
  • 1/3 cup shaved parmesan

Instructions

  1. Preheat your oven to 425 degrees F.

  2. Add the sliced potatoes to a large stock pot and cover with water. Bring to a boil and cook for 5 minutes, until the potatoes become slightly flexible (don't let them get too soft!). Drain and set aside.

  3. Meanwhile, melt the butter in a large saucepan over medium heat. Add the flour and whisk for 2 minutes. Pour in the whole milk and whisk until the sauce thickens, about 3-4 minutes. Add the minced garlic, black pepper, salt, onion powder, thyme, parsley and oregano. Remove from heat and stir in the parmesan.
  4. Layer the potatoes in a single layer in the bottom of a 9x13 baking dish. Add 1/4 of the sauce on top and spread evenly. Repeat for 3 more layers, until the potatoes and sauce is used up.
  5. Cook covered at 425F until the sauce boils (about 20 minutes) and then reduce the heat and cook at 350 degrees F for 30 minutes.