Herbes de Provence Scalloped Potatoes
“Mmm-mmmm, scalloped potatoes.” They are a staple you’ve mastered or should have by now. It’s a delicious starchy side to pair with so many classics and a little not so classic dish. Try it with a simple steak, herb marinated cod, or perhaps a hearty salad. I like to make my scalloped potatoes for the hubs and I in a pretty ceramic pie plate. Anytime I have a dish with cream and golden brown cheese I enjoy cooking with ceramic as it makes for a beautiful presentation at the table. Take your traditional scalloped potato recipe up a notch by adding Herbes de Provence.
¾ lb. of peeled potatoes, sliced thinly (I have literally made this with any kind of potato depending what I have on hand).* To peel or not to peel? That is the question! New potatoes with hardly an “eye” like Yukon Gold or Red would be welcomed into the casserole without peeling. Older potatoes develop “eyes” that need to be cut out, brushed and washed; then decide whether to peel.
Half and half or a mixture of heavy cream and whole milk (half and half!), about 1 cup that is very hot.
Herbes de Provence
Salt and Pepper
- Preheat oven 400 to 425 degrees.
- I failed miserably at scalloped potatoes due to an oven that I later discovered the temp. was way off. Since then, I like to partially boil my potatoes, especially russets; just boil the slices for a couple of minutes.
- Butter a baking dish.
- Heat up half and half/milk.
- Layer potatoes, herbs, garlic, salt, and pepper to taste.
- Fill dish with hot half and half/milk (boiling is best).
- Top with cheese; I like Gruyere or Parmesan, but get inventive. Add little dollops of butter.
- Bake for about 20 minutes, checking periodically until done. when the cheese is golden brown and the half and half/milk has incorporated into the potatoes.
* Cook’s note: may be scaled to any quantity, just build the herbs, spices, and garlic to your taste.