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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
