Scalloped Potatoes with Herbes de Provence

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Scalloped or Au Gratin Potatoes is a classic side dish that garners applause with every audience. My Herbes de Provence adds garlic, lemon and garden herb flavors to this simple yet luxurious dish. 

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 shallots, thinly sliced
2 teaspoons kosher salt
1 teaspoon black pepper
6 Yukon gold potatoes, peeled and cut into 1/8 inch slices
4 tablespoons parmesan cheese, grated

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
15 minutes
Cook Time: 
1 hour
Total Time: 
1 hour, 15 minutes
Serving size: 
6

Directions

1. Preheat oven to 350ºF degrees. Butter a 9 x 9 inch baking pan. Place onto a rimmed baking sheet. Set aside.
2. In a small pot, add the butter. Once the butter stops foaming, whisk in the Herbes de Provence and the flour. Cook for 2-3 minutes until the flour is toasted.
3. Slowly add in the milk, whisking until smooth. Add in the shallots, salt and pepper. Whisk until smooth. Bring to a boil, then remove from heat.
5. Shingle the potatoes into the prepared pan. Pour the seasoned milk mixture over the potatoes and sprinkle with cheese. Bake for 1 hour or until golden brown. Cool for 10 minutes before serving.

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