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Creamy Herb and Walnut Scalloped Potatoes

Rich, overlapping Yukon Gold potatoes drenched in a glossy cream and cheese sauce, finished with the earthy crunch of toasted walnuts and fresh herbs.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 20 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American, French-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Produce & Dairy
  • 3 lbs Yukon Gold potatoes peeled and sliced 1/8-inch thick
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 0.5 cup unsalted butter plus extra for greasing
  • 4 cloves garlic minced
Pantry & Seasonings
  • 0.25 cup all-purpose flour
  • 1 cup Gruyere cheese freshly grated
  • 0.5 cup Parmesan cheese freshly grated
  • 1 cup walnuts chopped and toasted
  • 2 tbsp fresh thyme chopped
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 1 tsp nutmeg freshly grated
  • 1 tbsp kosher salt
  • 1 tsp black pepper freshly cracked

Equipment

  • Mandoline Slicer
  • Large Skillet
  • Saucepan
  • Round Glass Baking Dish

Method
 

  1. Preheat oven to 375°F (190°C). Generously grease a round glass baking dish with butter.
  2. In a dry skillet over medium heat, toast the walnuts for 4-5 minutes until fragrant. Set aside.
  3. In a saucepan, melt 1/2 cup butter. Sauté minced garlic for 1 minute until fragrant.
  4. Whisk in flour and cook for 2 minutes. Gradually whisk in heavy cream and milk until smooth.
  5. Simmer until thickened, then remove from heat. Whisk in salt, pepper, nutmeg, Gruyere, and Parmesan until smooth.
  6. Layer half the potatoes in the dish. Pour half the sauce over them and sprinkle with half the walnuts and herbs.
  7. Layer remaining potatoes on top. Pour the remaining cream sauce over the potatoes.
  8. Cover tightly with foil and bake for 45 minutes. Remove foil and bake another 25-35 minutes until golden and bubbling.
  9. Garnish with remaining walnuts and herbs. Let rest for 20 minutes before serving.

Notes

Do not rinse the potatoes after slicing them; the natural starches help thicken the sauce perfectly.