Garlic Basil Scalloped Potatoes are a creamy, cheesy, and herb-infused twist on the classic comfort food. Thinly sliced potatoes are layered with a luscious garlic cream sauce and a touch of fresh basil, then baked to golden perfection. This dish is ideal as a side for holiday dinners, potlucks, or a cozy family meal, offering a burst of flavor in every bite.
Necessary Kitchen Equipment
- Mandoline slicer or sharp knife
- Large skillet or saucepan
- 9×13-inch baking dish
- Whisk
- Aluminum foil
Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups shredded Gruyère or sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp dried basil (or 2 tbsp fresh basil, finely chopped)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
Step-by-Step Instructions
Prepare the Potatoes:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Use a mandoline slicer or sharp knife to slice the potatoes thinly and evenly (about ⅛-inch thick).
Make the Garlic Basil Cream Sauce:
- In a large skillet or saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Whisk in the heavy cream and milk, then stir in the dried basil, salt, pepper, and onion powder. Bring the mixture to a gentle simmer.
Layer the Potatoes:
- Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cream sauce over the potatoes and sprinkle with one-third of the Gruyère cheese.
- Repeat the layering process two more times, finishing with the remaining cheese on top. Sprinkle the Parmesan cheese evenly over the final layer.
Bake the Potatoes:
- Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Garnish and Serve:
- Let the dish cool for 10 minutes before serving. Garnish with fresh basil, if desired.
Recipe Tips
- Potato Choice: Russet or Yukon Gold potatoes work best for their starchiness, which helps thicken the sauce.
- Cheese Variations: Swap Gruyère with Fontina, Monterey Jack, or a smoky gouda for a unique flavor.
- Make Ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Bake just before serving, adding 10 minutes to the cooking time.
What to Serve with Garlic Basil Scalloped Potatoes
These potatoes pair wonderfully with roast chicken, grilled steak, baked salmon, or a fresh green salad. They’re also a hit as part of a holiday spread.
Frequently Asked Questions
1. Can I use milk instead of cream?
You can substitute milk for cream, but the sauce will be less rich. Adding 1–2 tablespoons of flour to the butter before adding milk can help thicken the sauce.
2. How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
3. Can I add other vegetables?
Absolutely! Layer in thinly sliced onions, spinach, or even cooked mushrooms for added flavor and texture.
Garlic Basil Scalloped Potatoes are a flavorful, creamy side dish that will steal the spotlight at any meal.
Garlic Basil Scalloped Potatoes
Equipment
- Mandoline slicer or sharp knife
- Large skillet or saucepan
- 9x13-inch baking dish
- Whisk
- Aluminum foil
Ingredients
- 4 large russet potatoes peeled and thinly sliced
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups shredded Gruyère or sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp dried basil or 2 tbsp fresh basil, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
Instructions
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Use a mandoline slicer or sharp knife to slice the potatoes thinly and evenly (about ⅛-inch thick).
- Make the Garlic Basil Cream Sauce:
- In a large skillet or saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
- Whisk in the heavy cream and milk, then stir in the dried basil, salt, pepper, and onion powder. Bring the mixture to a gentle simmer.
- Layer the Potatoes:
- Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cream sauce over the potatoes and sprinkle with one-third of the Gruyère cheese.
- Repeat the layering process two more times, finishing with the remaining cheese on top. Sprinkle the Parmesan cheese evenly over the final layer.
- Bake the Potatoes:
- Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
- Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Garnish and Serve:
- Let the dish cool for 10 minutes before serving. Garnish with fresh basil, if desired.
Notes
Cheese Variations: Swap Gruyère with Fontina, Monterey Jack, or a smoky gouda for a unique flavor.
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