Herb-Crusted Cheesy Scalloped Potatoes
Creamy potatoes baked in a rich cream sauce with melted cheddar, topped with a golden herb-crusted breadcrumb layer. This american-inspired vegetarian (vegetarian) ready in about 80 minutes pairs whole milk, heavy cream, shredded cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, peeled and thinly sliced (1/8 inch) Yukon Gold potatoes
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp all-purpose flour
- 1 tbsp, leaves only fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1/4 cup panko bread crumbs
- 1 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 375°F (190°C) and butter a 9x13-inch baking dish.
- Step 2: Melt 2 tbsp butter in a medium saucepan over medium heat, then whisk in 2 tbsp flour and cook for 1 minute until golden.
- Step 3: Gradually whisk in 2 cups whole milk and 1 cup heavy cream, then simmer while stirring until sauce thickens and coats the back of a spoon (5-7 minutes).
- Step 4: Stir in 1/4 cup grated Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp fresh thyme until combined, then remove from heat.
- Step 5: Arrange half the potato slices in the buttered dish, pour half the sauce over them, then sprinkle with 1/2 cup shredded cheddar. Repeat layers with remaining potatoes, sauce, and cheddar.
- Step 6: Mix 2 tbsp melted butter with 1/4 cup panko and 1 tbsp chopped parsley, then sprinkle evenly over the potatoes.
- Step 7: Bake uncovered for 50-60 minutes until potatoes are tender when pierced and top is golden brown and bubbling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Cheesy Scalloped Potatoes take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Crusted Cheesy Scalloped Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole milk from drying out.
Can I substitute ingredients in Herb-Crusted Cheesy Scalloped Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Crusted Cheesy Scalloped Potatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Crusted Cheesy Scalloped Potatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 60-minute recipe. Would bump up the spice level though.
