Herbed scalloped potatoes

Oct 30, 2013 at 3:20 p.m. ET

The smell of these potatoes cooking is sheer homemade goodness. No need for a fancy serving dish. Serve these tasty scalloped potatoes right out of the casserole dish, and your guests will dig right in.

Herbed scalloped potatoes

There's nothing like the sight of a casserole dish with piping hot homemade scalloped potatoes in it to get the attention of hungry guests. You'll barely have time to get the serving spoon in the dish before guests will start digging in. And your house will smell so good as the potatoes are cooking in the oven. Make sure to get your helping of these delicious scalloped potatoes before they're all gone!

Herbed scalloped potatoes recipe

Inspired by Simply Recipes

Serves 4 


  • 1-1/2 tablespoons softened butter to grease casserole dish
  • 2 pounds Russet potatoes, about 4 large potatoes, washed, peeled, and sliced 1/8-inch thick
  • 3/4 cup chopped onion (white or yellow onion)
  • 1 cup shredded Swiss cheese
  • 1 cup shredded sharp cheddar cheese
  • 3 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley
  • 2 teaspoons chopped fresh rosemary leaves
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (or to taste)
  • 16 ounce carton half-and-half
  • 2 tablespoons butter


  1. Preheat the oven to 350 degrees F.
  2. Grease a casserole dish with butter (about a 9 x 13-inch casserole dish).
  3. Layer the bottom of the casserole dish with 1/3 of the potato slices.
  4. Add 1/3 of the onions, and 1/3 of the salt and pepper.
  5. Add 1/3 of the Swiss cheese.
  6. Add 1/3 of the thyme, parsley and rosemary evenly over the top.
  7. Add 1/3 of the cheddar cheese and pour 1/3 of the half-and-half evenly over the top.
  8. Repeat the layers by starting with another layer of 1/3 of the potato slices.
  9. Add another layer of 1/3 of the onions, salt and pepper.
  10. Add 1/3 of the Swiss cheese.
  11. Add 1/3 of the remaining thyme, parsley and rosemary.
  12. Add 1/3 of the cheddar cheese and 1/3 of the half-and-half.
  13. Layer the remaining potato slices and add the remaining onions, salt, pepper, Swiss cheese, cheddar cheese, thyme, parsley and rosemary.
  14. Cut pieces of the butter and dot them on top of the cheese.
  15. Pour the remaining half-and-half over the top and cover with foil.
  16. Bake in the oven for 40 minutes. Then remove the foil and bake for another 20 minutes or until the potatoes are bubbling hot.

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