Garlic Basil Scalloped Potatoes

Garlic Basil Scalloped Potatoes are a creamy, cheesy, and herbaceous twist on the classic comfort food. Thinly sliced potatoes are layered with a rich garlic-infused cream sauce and fresh basil, then baked to golden perfection.

This dish is perfect for family dinners, holiday feasts, or anytime you want a hearty, flavorful side dish.

Kitchen Equipment Needed

• Mandoline slicer or sharp knife
• Large mixing bowl
• Medium saucepan
• Whisk
• 9×13-inch baking dish
• Aluminum foil

Ingredients

• 4-5 medium russet or Yukon Gold potatoes, peeled and thinly sliced
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella or Gruyere cheese
• 2 tbsp fresh basil, finely chopped (plus extra for garnish)
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg (optional)

Directions

1. Prepare the Potatoes:

• Preheat your oven to 375°F (190°C).
• Use a mandoline slicer or sharp knife to slice the potatoes evenly, about ⅛ inch thick.

2. Make the Cream Sauce:

• In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
• Stir in the flour, whisking constantly, and cook for another minute to make a roux.
• Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
• Stir in the Parmesan cheese, salt, pepper, nutmeg (if using), and basil. Remove from heat.

3. Assemble the Dish:

• Grease a 9×13-inch baking dish. Layer half of the sliced potatoes evenly in the dish. Pour half of the cream sauce over the potatoes, spreading it evenly.
• Add the remaining potatoes and pour the rest of the cream sauce on top. Sprinkle the shredded mozzarella or Gruyere cheese over the top layer.

4. Bake:

• Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.

5. Garnish and Serve:

• Let the dish rest for 10 minutes before serving. Garnish with additional fresh basil if desired.

Prep Time
20 minutes

Cook Time
1 hour

Total Time
1 hour 20 minutes

Nutrition (per serving, approx. 8 servings)

Calories: ~280

Protein: 10g

Carbohydrates: 28g

Fat: 14g

Fiber: 2g

Sodium: 300mg

Expert Tips

• Use Yukon Gold potatoes for a buttery texture or russet potatoes for a fluffier result.
• A mandoline slicer ensures uniformly thin slices for even cooking.
• For a richer flavor, add a pinch of smoked paprika or cayenne to the cream sauce.

FAQs

Can I make this ahead of time?

Yes, prepare and assemble the dish, then refrigerate (uncooked) for up to 24 hours. Bake just before serving.

What’s the best cheese to use?

Parmesan and Gruyere are classic, but sharp cheddar or Fontina also work wonderfully.

Can I add other ingredients?

Sautéed onions, cooked bacon, or spinach make great additions.

Storing & Reheating

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 350°F until warmed through or in the microwave for a quicker option.

Substitutions & Variations

• Replace basil with thyme, rosemary, or parsley for a different herb profile.
• Use almond or oat milk for a dairy-free version and swap cheese for dairy-free alternatives.
• Add a layer of caramelized onions for extra depth of flavor.

Garlic Basil Scalloped Potatoes

Garlic Basil Scalloped Potatoes are a creamy, cheesy, and herbaceous twist on the classic comfort food. Thinly sliced potatoes are layered with a rich garlic-infused cream sauce and fresh basil, then baked to golden perfection. This dish is perfect for family dinners, holiday feasts, or anytime you want a hearty, flavorful side dish.

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Equipment

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

Ingredients

  

• - 4-5 medium russet or Yukon Gold potatoes peeled and thinly sliced
• - 3 tbsp unsalted butter
• - 3 cloves garlic minced
• - 3 tbsp all-purpose flour
• - 2 cups whole milk or half-and-half for extra creaminess
• - 1 cup heavy cream
• - 1 cup grated Parmesan cheese
• - 1 cup shredded mozzarella or Gruyere cheese
• - 2 tbsp fresh basil finely chopped (plus extra for garnish)
• - 1 tsp salt
• - ½ tsp black pepper
• - ¼ tsp ground nutmeg optional

Instructions

 

• **1. Prepare the Potatoes:**
• - Preheat your oven to 375°F (190°C).
• - Use a mandoline slicer or sharp knife to slice the potatoes evenly, about ⅛ inch thick.
• **2. Make the Cream Sauce:**
• - In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
• - Stir in the flour, whisking constantly, and cook for another minute to make a roux.
• - Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
• - Stir in the Parmesan cheese, salt, pepper, nutmeg (if using), and basil. Remove from heat.
• **3. Assemble the Dish:**
• - Grease a 9x13-inch baking dish. Layer half of the sliced potatoes evenly in the dish. Pour half of the cream sauce over the potatoes, spreading it evenly.
• - Add the remaining potatoes and pour the rest of the cream sauce on top. Sprinkle the shredded mozzarella or Gruyere cheese over the top layer.
• **4. Bake:**
• - Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
• **5. Garnish and Serve:**
• - Let the dish rest for 10 minutes before serving. Garnish with additional fresh basil if desired.