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Herbed Potato Casserole

Herbed Potato Casserole

This herbed potato casserole combines tender, thinly sliced potatoes with aromatic fresh herbs and a creamy, cheesy layer that bubbles to golden perfection. It's a versatile dish perfect for weeknight dinners or special occasions, feeding a crowd effortlessly.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 pounds Russet potatoes, thinly sliced
  • 2 cups Heavy cream
  • 1 cup Whole milk
  • 4 Garlic cloves, minced
  • 2 tablespoons Fresh rosemary, chopped
  • 2 tablespoons Fresh thyme leaves
  • 3 tablespoons Fresh parsley, chopped
  • 2 cups Gruyere cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 3 tablespoons Butter
  • 1½ teaspoons Salt
  • 1 teaspoon Black pepper
  • ¼ teaspoon Nutmeg

Method
 

  1. Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish generously.
  2. Wash and peel the potatoes. Slice them into ⅛-inch thick rounds.
  3. In a large saucepan, combine heavy cream, milk, garlic, rosemary, thyme, salt, pepper, and nutmeg. Heat until it just begins to simmer, then remove from heat.
  4. Arrange one-third of the potato slices in the prepared dish, overlapping slightly. Sprinkle with one-third of the Gruyere and Parmesan cheeses. Add half the parsley. Repeat these layers twice more, ending with cheese on top.
  5. Pour the herbed cream mixture evenly over the layered potatoes. Press down gently to ensure the liquid reaches all layers. Dot the top with butter pieces.
  6. Cover the dish tightly with aluminum foil. Bake for 45 minutes. Remove the foil and continue baking for another 30-35 minutes until golden brown and bubbly.
  7. Let the casserole rest for 15 minutes before serving.

Notes

Ensure uniform potato slices for even cooking. Allow resting time after baking to prevent a runny casserole.