Herb Scalloped Potatoes
Herb Scalloped Potatoes feature thinly sliced potatoes layered with a savory leek, garlic, and thyme sauce, topped with Parmesan cheese and breadcrumbs for a crispy finish. This comforting dish combines creamy, herby flavors perfect for family dinners or special occasions, delighting fans of hearty, flavorful potato casseroles.
Ingredients
- 3 medium leeks, washed, trimmed and sliced
- 2 Tbsp. butter or margarine ⓘ
- 2 cloves garlic, chopped ⓘ
- 1 tsp. dried thyme ⓘ
- 2 Tbsp. all-purpose flour ⓘ
- 1 tsp. salt ⓘ
- 1/4 tsp. ground black pepper ⓘ
- 1 c. skim milk ⓘ
- 2 lb. all-purpose potatoes, peeled and thinly sliced ⓘ
- 1/4 c. dry bread crumbs ⓘ
- 2 Tbsp. grated Parmesan cheese ⓘ
Instructions
- Saute the sliced leeks in 1 tablespoon of butter in a large skillet for 8 to 10 minutes until just tender.
- Remove half of the cooked leeks and set aside.
- Add garlic and thyme to the skillet; saute for 2 minutes.
- In a separate saucepan, melt the remaining butter, then stir in flour, salt, and black pepper to make a roux.
- Gradually whisk in the skim milk and cook until the sauce thickens.
- Layer the sliced potatoes in a greased baking dish, pouring some of the sauce over each layer.
- Top with the reserved leeks, bread crumbs, and grated Parmesan cheese.
- Bake in a preheated oven at 375°F (190°C) for about 30-40 minutes until golden and bubbly.
Tips & Substitutions
For added flavor, consider using fresh herbs like parsley or chives in place of dried thyme. You can also substitute with other types of cheese, such as cheddar or Gruyère, for a different taste. If you're short on time, pre-packaged scalloped potatoes can be a convenient alternative, but homemade is always better for taste and freshness.
Serving Suggestions
Herb scalloped potatoes make a fantastic side dish for roasted meats or grilled vegetables. They pair exceptionally well with a fresh green salad or a warm crusty bread. For a complete meal, serve alongside your favorite protein or consider incorporating them into your meal prep for a comforting vegetarian option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, but the oven will keep the top crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Herb Scalloped Potatoes contains roughly 827 calories, with 17g protein, 100g carbohydrates, and 40g fat. It is an excellent source of iron (43% of the Daily Value) and protein (34% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 2162mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the dish ahead of time?
Yes, you can prepare the scalloped potatoes up to a day ahead. Assemble everything in the baking dish, cover with plastic wrap, and refrigerate. When ready to bake, remove the wrap and allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
Can I use other types of potatoes?
While all-purpose potatoes are ideal for scalloped potatoes, you can experiment with Yukon Gold or red potatoes for a slightly different texture and flavor. Just ensure they are sliced thinly to achieve the desired tenderness during baking.
What can I serve with herb scalloped potatoes?
These scalloped potatoes pair well with a variety of main dishes. Consider serving them alongside grilled chicken, beef, or even a vegetarian stew. They also complement dishes like roasted vegetables or a light salad, making them versatile for any meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).