This week is about Easter side dishes. On Monday I shared my favorite maple bourbon glazed carrots, made in the instant pot and cooking in just one minute. And today we have these herb and horseradish scalloped potatoes. On Easter, we serve ham, and you can’t have ham without potatoes. We make my twice-baked mashed potatoes for just about every holiday, but this year I decided we need to switch it up a little bit. This combination of herbs and horseradish may seem like an interesting one, but trust me, the horseradish adds great flavor to the creamy, cheesy sauce.
I don’t like spicy food, not even a little bit. I have mild salsa and don’t use hot sauce. But there is something about the heat that comes with horseradish that I just love. I think it’s because it’s not just heat, horseradish just adds a great flavor. And mixed with a cheesy herb sauce with thinly sliced potatoes, you almost can’t tell what the delicious flavor is coming from but you know it’s something special.
Fresh herbs and horseradish make this scalloped potato recipe different from any other that you’ve tried, but that makes them even more memorable. The herbs keep the dish fresh, perfect for spring and perfect for Easter dinner. The horseradish adds something special to keep it unique. I hope these herb and horseradish scalloped potatoes make it onto your Easter table!
- 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
- Preheat oven to 350 degrees Fahrenheit.
- Peel and thinly slice the potatoes. Set aside.
- In a large pot, melt butter. Add onions and garlic and cook until tender. Stir in flour.
- Add broth, milk, and cream and whisk until smooth. Bring to a simmer while stirring frequently.
- 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.
- 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.
- Add the remainder of the potatoes, then top with the remainder of the sauce.
- 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.
- Serve warm, enjoy!
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