Herb and Horseradish Scalloped Potatoes
Cuisine: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 3 lbs. Yukon gold potatoes
  • 4 tbsp. butter
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 cup chicken or vegetable broth
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 1½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 2 tbsp. fresh herbs (I used a mix of thyme, rosemary, and sage)
  • 1½ tbsp. prepared horseradish*
  • ½ cup shredded parmesan cheese
  • 2 cups shredded cheddar cheese
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Peel and thinly slice the potatoes. Set aside.
  3. In a large pot, melt butter. Add onions and garlic and cook until tender. Stir in flour.
  4. Add broth, milk, and cream and whisk until smooth. Bring to a simmer while stirring frequently.
  5. Add salt, pepper, herbs, and horseradish. You can add more or less of any of these seasonings to your liking! Stir to combine and let the mixture simmer until thickened.
  6. Spray a 9 x 13 baking dish with nonstick cooking spray and place a thin layer of the sauce on the bottom. Add half of the potatoes, then top with half the sauce and half the cheddar cheese.
  7. Add the remainder of the potatoes, then top with the remainder of the sauce.
  8. Bake for 60-75 minutes until the potatoes are tender. Sprinkle with the parmesan cheese and the rest of the cheddar cheese and bake for an additional 10-15 minutes until melted.
  9. Serve warm, enjoy!
Notes
*You want prepared horseradish, not the horseradish root. You can find this in the condiments section of your grocery store.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/herb-and-horseradish-scalloped-potatoes/