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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.