Provencal Scalloped Potatoes
Elevate your side dish game with these Provencal Scalloped Potatoes, a luscious blend of tender Russet potatoes, rich cream, and fragrant herbs like thyme and rosemary. This classic comfort food gets a Mediterranean twist, layered with caramelized onions, garlic, and nutty Gruyere cheese for a dish that’s irresistibly creamy and golden-brown. Perfect for holiday gatherings or elegant weeknight dinners, each bite offers a balance of velvety texture and savory flavors, baked to perfection in just over an hour. Serve it warm as a show-stopping accompaniment to roasts, chicken, or lamb, and prepare to wow your guests with this crowd-pleasing casserole.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 3 large Garlic cloves
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 teaspoon Dried thyme
- 1 teaspoon Fresh rosemary
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1.5 cups Grated Gruyere cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or butter.
Peel the potatoes and slice them thinly (approximately 1/8-inch thickness) using a mandoline or a sharp knife. Set them aside in a bowl of cold water to prevent browning.
Peel and finely chop the onion and garlic cloves. In a medium saucepan, melt the butter over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the garlic, dried thyme, and fresh rosemary to the saucepan. Cook for 1 minute, stirring constantly, until fragrant.
Pour the heavy cream and whole milk into the saucepan with the onion-garlic mixture. Stir in the salt and black pepper. Bring the mixture to a gentle simmer, then remove it from heat.
Drain and pat the potato slices dry with a clean kitchen towel. Arrange one-third of the potato slices in an even layer in the prepared baking dish.
Pour one-third of the cream mixture over the potatoes. Sprinkle one-third of the grated Gruyere cheese evenly on top.
Repeat this layering process two more times with the remaining potatoes, cream mixture, and Gruyere cheese, finishing with a top layer of cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for another 30-35 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork.
Let the dish rest for 10 minutes before serving to allow the flavors to meld together. Serve warm and enjoy!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 350 mg | 27% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
