Creamy Herb Scalloped Potatoes

Tender potato slices baked in a garlicky herb cream sauce until perfectly soft and golden.

🕒 Servings

6–8 servings

🕒 Prep Time

15 minutes

🔥 Cook Time

Oven: 60–75 minutes
Crockpot: 4–5 hours (LOW)

📝 Ingredients

• 2½ lbs Yukon Gold or Russet potatoes, thinly sliced (about ⅛-inch thick)

• 2 tbsp butter (for greasing dish)

Cream Sauce

• 2 cups heavy cream (or half-and-half for lighter option)

• 1 cup whole milk

• 3 cloves garlic, minced

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried parsley (or 1 tbsp fresh)

• ½ tsp dried rosemary (optional)

• 1 tsp salt

• ½ tsp black pepper

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella or Gruyère (optional, for cheesy version)

👩‍🍳 Instructions

1️⃣ Prepare the Potatoes

1. Preheat oven to 375°F (190°C) if baking.

2. Grease a 9×13-inch baking dish with butter.

3. Slice potatoes evenly (a mandoline works best).

2️⃣ Make the Cream Sauce

In a bowl, whisk together:

• Heavy cream

• Milk

• Garlic

• Herbs

• Salt & pepper

• Parmesan

3️⃣ Layer the Dish

1. Arrange half the potatoes in the dish.

2. Pour half of the cream mixture over top.

3. Repeat with remaining potatoes and cream.

4. Sprinkle mozzarella or Gruyère on top (if using).

4️⃣ Bake (Oven Method)

• Cover with foil and bake 45 minutes.

• Remove foil and bake another 20–30 minutes until golden and fork-tender.

• Let rest 10 minutes before serving.

🥄 Crockpot Method

1. Lightly grease slow cooker.

2. Layer potatoes and sauce the same way.

3. Cook on LOW 4–5 hours or HIGH 2½–3 hours until tender.

4. Optional: Broil in oven 3–5 minutes at the end for a golden top.

✨ Optional Add-Ins

• Caramelized onions

• Crispy bacon bits

• Fresh chopped chives

• Sharp cheddar

• Thinly sliced ham

💡 Tips

✔ Slice potatoes evenly for consistent cooking
✔ Don’t rinse sliced potatoes (you want the starch for creaminess)
✔ Let it rest before cutting so sauce thickens