Spring Herb Scalloped Potatoes
Creamy, cheesy potatoes layered with fresh herbs and roasted garlic, a show-stopping side for spring dinners. This french-inspired vegetarian ready in about 85 minutes pairs Yukon Gold potatoes, heavy cream, roasted garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Yukon Gold potatoes
- 1 cup heavy cream
- 4 cloves, roasted garlic
- 2 tbsp, chopped fresh chives
- 1 tbsp, chopped fresh thyme
- 1 cup grated Gruyère cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Peel and thinly slice 2 lbs Yukon Gold potatoes into 1/8-inch rounds. Arrange half in a greased 9x13-inch baking dish, then sprinkle with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Whisk 1 cup heavy cream, 4 roasted garlic cloves, 1 tbsp chopped fresh thyme, 2 tbsp chopped fresh chives, 1 tsp salt, and 1/2 tsp black pepper until smooth. Pour half over potatoes, then top with remaining potato slices, pressing gently to submerge.
- Step 3: Pour remaining cream mixture over potatoes, then sprinkle 1 cup grated Gruyère cheese evenly on top. Bake uncovered for 60 minutes until potatoes are fork-tender and the top is golden brown and bubbling.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Herb Scalloped Potatoes take to make?
Total time is about 85 minutes (25 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 Spring Herb 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 yukon gold potatoes from drying out.
Can I substitute ingredients in Spring Herb 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 Spring Herb 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.
What goes well with Spring Herb Scalloped Potatoes?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
The flavors in this spring are incredible.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
