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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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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

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.