Name: Herbed Scalloped Potatoes
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 65 grams / 2.3 ounces butter; 3 garlic cloves, minced; 2 teaspoons fresh parsley, finely chopped; 50 grams / 1/4 cup + 1 tablespoon plain flour; 500 milliliters / 2 cups milk; 141 grams / 1 1/4 cups cheddar cheese, grated; 45 grams / 1/2 cup parmesan, grated; 1 teaspoon sea salt; 800 grams / 1.75 pounds potatoes, washed and thinly sliced

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Winter brings more need for savory bites of warmth and these Herbed Scalloped Potatoes are infused with garlic and between layers of cheese bechamel for a relatively unfussy dish that just needs time in the oven to get all baked and finally, golden. Have you tried making scalloped potatoes before? Let me know in the comments below!

Why you’ll love this

Garlic butter base

The garlic is cooked in the base of the butter to infuse the flavors into the very base of your white sauce.

Cheesy sauce

The cheesy sauce compliments the potatoes without overpowering them and it’s warming and comforting all in a bite!

Layers of potatoes

No needing to peel your potatoes here, you can simply wash and slice thinly

Ingredients and substitutions for Herby Scalloped Potatoes

Potatoes: Maris Piper was used here, though any all rounder potato such as Desiree, Eureka or Russet would work here. You’ll want to really wash your potatoes because we don’t peel them for this to avoid as much food waste as possible.
Garlic: Garlic goes our scalloped potatoes their deep flavor so don’t recommend substituting. Though a great tip is to remove the centers of your cloves, that little bit that could give you acid reflux.
Parsley: The much underrated parsley gets to be the herby part of our dish here, though you could substitute with fresh or dried rosemary.
Butter: Salted butter was used here because our potatoes need seasoning at every layer, especially salt, but if you only have unsalted butter on hand just add ¼ teaspoon to your butter.
Milk: Full fat milk was used here though you could substitute in equal measure with skimmed or non dairy milk.
Cheese: Cheddar and parmesan cheeses were used here for a subtle and salty flavor, you could substitute the cheddar with any other mild cheese such as edam or polvorone. If you choose not use parmesan, it’s recommended adding 1 further teaspoon sea salt to make up for the lack of saltiness the parmesan adds.

Equipment needed to make this

Saucepan: A small or medium saucepan will help you make the bechamel white sauce and infuse that butter with the garlic.

Small ramekin: A small ramekin or dish is needed to set the cooked garlic and parsley onto after cooking.

Grater: You’ll need a grater for the cheese in that sauce and for the topping.

Whisk: A whisk will help you obtain the smooth white sauce when adding gin portions of the milk and grated cheese to melt everything consistently.

Large baking dish: A large baking dish will help you fit all those potatoes best.

FAQ's for the best Herby Scalloped Potatoes

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Herby Scalloped Potatoes
Recipe by Roamingtaste
Serves 6

Ingredients:
65 grams / 2.3 ounces butter
3 garlic cloves, minced
2 teaspoons fresh parsley, finely chopped
50 grams / ¼ cup + 1 tablespoon plain flour
500 milliliters / 2 cups milk
141 grams / 1 ¼ cups cheddar cheese, grated
45 grams / ½ cup parmesan, grated
1 teaspoon sea salt
800 grams / 1.75 pounds potatoes, washed and thinly sliced

Directions:
Preheat the oven to 200C/400F.

Place 15 grams / 1 tablespoon of butter, minced garlic and half the parsley into your saucepan on low heat until lightly simmering and some of the garlic is beginning to brown on the edges.

Scoop out the garlic and parsley and place into a small ramekin.

Place the remaining butter into the saucepan and return to the heat until the butter is melted.

Remove from the heat and toss in the flour.

Whisk until the mixture is smooth and no dry portions remain.

Add in ¼ of the milk and whisk until fully combined and smooth.

Cook until thickened and lightly simmering, repeat with a further ¼ of the milk in batches until thickened and a sauce that still runs freely off your whisk.

Remove from the heat and add in half the parmesan and 113 grams / 1 cup of the cheddar cheese, whisking until it is fully melted.

Add in the garlic herb butter and whisk to combine.

Spoon two large spoonfuls of the white sauce into the base of your baking dish and spread evenly to coat. Set the sauce and dish aside.

Slice the potatoes finely and fan out, placing into the baking dish.

Pour the sauce over the potatoes, ensuring it goes between the layers.

Cover with aluminum foil and bake for 1 hour.

Remove from the oven and remove the foil, toss over the remaining grated cheeses and return to the oven until golden and bubbling, approximately 30 minutes.

Remove and allow to cool for 5 minutes.

Serve.