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Garlic Basil Scalloped Potatoes

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.
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Ingredients Equipment Method Notes

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

Equipment

  • Mandoline slicer or sharp knife
  • Large skillet or saucepan
  • 9x13-inch baking dish
  • Whisk
  • Aluminum foil

Method
 

  1. Prepare the Potatoes:
  2. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  3. Use a mandoline slicer or sharp knife to slice the potatoes thinly and evenly (about ⅛-inch thick).
  4. Make the Garlic Basil Cream Sauce:
  5. In a large skillet or saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
  6. 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.
  7. Layer the Potatoes:
  8. 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.
  9. Repeat the layering process two more times, finishing with the remaining cheese on top. Sprinkle the Parmesan cheese evenly over the final layer.
  10. Bake the Potatoes:
  11. Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
  12. 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.
  13. Garnish and Serve:
  14. Let the dish cool for 10 minutes before serving. Garnish with fresh basil, if desired.

Notes

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.