Rosemary Scalloped Potatoes
Elevate your side dish game with these decadent Rosemary Scalloped Potatoes, a creamy and herb-infused twist on a classic comfort food. Thinly sliced Yukon Gold potatoes are layered with a luxurious garlicky cream sauce, rich Gruyere and Parmesan cheeses, and a fragrant touch of fresh rosemary for an irresistible flavor boost. This oven-baked dish combines perfectly tender potatoes with a golden, bubbly crust, making it an impressive, crowd-pleasing addition to any dinner table. With its velvety texture and savory depth, these scalloped potatoes are ideal for holiday feasts, special occasions, or even elevating a weeknight meal. Ready in just over an hour and simple to prepare, this recipe is your go-to for a dish that’s as elegant as it is comforting.
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 Garlic cloves, minced
- 2 teaspoons Fresh rosemary, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Olive oil (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
Peel the potatoes and slice them thinly into uniform rounds, approximately 1/8 inch thick. Use a mandoline slicer for consistent results, if available.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute to form a roux. Ensure it's smooth and lump-free.
Gradually add the milk and heavy cream to the roux, whisking constantly to avoid lumps. Cook for about 3-4 minutes, or until the mixture thickens slightly.
Stir in the minced garlic, chopped rosemary, salt, and black pepper. Remove the saucepan from the heat and set the sauce aside.
Layer half of the sliced potatoes evenly in the greased baking dish, slightly overlapping the slices.
Pour half of the cream sauce over the potatoes, spreading it evenly with the back of a spoon.
Sprinkle half of the Gruyere and Parmesan cheeses over the sauce.
Repeat the layering process with the remaining potatoes, cream sauce, and cheeses.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and bubbling, and the potatoes are tender when pierced with a fork.
Allow the dish to cool for 5-10 minutes before serving. Garnish with additional rosemary, if desired, and enjoy!
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3777 mg | 164% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 30.4 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 2228 mg | 171% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 4603 mg | 98% | |
*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.
