Flavorful Cheesy Herb Scalloped Potatoes & Garlic Green Beans
This side dish is actually two components that work beautifully together:
Cheesy herb scalloped potatoes — thinly sliced potatoes layered in a creamy, garlicky sauce with cheeses and herbs, baked until golden and bubbling.
Garlic butter green beans — crisp‑tender green beans sautéed / steamed then tossed with garlic butter and a squeeze of lemon, finishing with toasted almonds.
Served together, they cover creaminess, crispness, freshness, color, umami, and a bit of crunch. Perfect with steaks, chicken, fish, roast meats—whenever you want a side that sings.
🛒 Ingredient List (for ~6‑8 servings)
Here’s all you’ll need. Quantities are approximate, can be scaled up or down. Use fresh where possible for best flavor.
For the Scalloped Potatoes
Ingredient Quantity Notes / Substitutions
Potatoes about 2 kg (≈ 4.5 lbs) Yukon Gold or Russet Yukon Gold gives a creamier texture; Russet gives fluff + structure
Onion 1 large, thinly sliced Sweet onion or yellow onion works well
Garlic 3 cloves, minced Add more if you love garlic; roast garlic if you like mild/rounded garlic flavor
Butter 2 Tbsp Really helps flavor; can use half butter / half olive oil
Flour 2‑3 Tbsp (all‑purpose) For thickening the sauce
Milk ~ 400‑500 ml (≈1.75‑2 cups) whole milk or a mix half and half For creamier: use part cream; lighter: use low fat milk but cook slower
Heavy cream optional ~100‑150 ml (approx ½ cup) Adds richness if you have it
Cheese #1 200‑250 g shredded Gruyère (or similar melting cheese) If not available: mozzarella + a bit of cheddar
Cheese #2 (for topping) 100 g Parmesan or aged cheddar Gives sharpness & golden crust
Fresh herbs 2 Tbsp chopped thyme + 2 Tbsp chopped chives (or parsley) Thyme works well; rosemary too, but lighter in quantity so it doesn’t overpower
Salt & freshly ground black pepper To taste Layer the seasoning—don’t wait till the end
Nutmeg pinch (optional) If you like a warming background note in creamy potato dishes
For the Garlic Green Beans
Ingredient Quantity Notes / Substitutions
Green beans ~500‑600 g / 1.2‑1.3 lbs Snap beans, French green beans, or regular green beans trimmed
Butter 1‑2 Tbsp Or olive oil if prefer lighter
Garlic 2 cloves, thinly sliced Or garlic paste; roasted garlic works if you want milder flavor
Lemon juice from ½ a lemon For brightness; optional zest too
Almonds (slivered or sliced) ~¼ cup toasted Adds crunch; optional but highly recommended
Salt & pepper To taste Season well, fresh black pepper complements garlic
🔪 Equipment & Prep
A large baking dish (approx 9×13‑inch or something similar) or two smaller if necessary
Sharp knife, mandoline or slicer (for even potato slices)
Medium saucepan or skillet for green beans
Grater for cheeses
Whisk, spatula, mixing bowls
Aluminum foil or a lid for baking (if needed)
Oven preheat to 190‑200 °C (≈ 375‑400°F) depending on your oven’s behavior
🕰️ Timeline (approximate)
Step Time
Prep potatoes, onions, garlic, cheeses, herbs ~20 min
Assemble scalloped potatoes & initial bake ~15 min prep + ~45‑50 min bake
Prep green beans while potatoes baking ~10 min
Garlic green beans cooking ~5‑8 min
Rest, garnish, serve ~5 min
Total active time ~45‑60 min
Total time (including bake/rest) ~1 hour 30 min-ish
🔍 Step‑by‑Step Recipe
Step 1: Preheat & Prepare
Preheat your oven to 190‑200 °C (roughly 375‑400°F). If your oven runs hot, drop to ~180°C.
Grease the baking dish well with butter (≈ 1 Tbsp) or non‑stick spray so scalloped potatoes don’t stick.
Step 2: Slice Potatoes & Onions
Wash, peel if you like (Yukon Gold can be left peeled or partially peeled for rustic texture).
Slice potatoes into thin, even rounds (≈ 3 mm / 1/8‑inch) so they cook through well and turn tender without burning. A mandoline helps; if slicing by hand, try to be uniform.
Slice the onion thinly. Mince garlic.
Step 3: Make the Creamy Cheese Sauce
In a saucepan over medium heat, melt 2 Tbsp butter. When melted, add minced garlic; sauté briefly (30 sec‑1 min) until fragrant—not brown.
Add the sliced onion; sauté until translucent and lightly soft (3‑4 min). Remove if you like fewer onion pieces, or leave in for more texture.
Sprinkle in the flour; whisk to combine with butter/onion/garlic to form a roux. Cook ~1 minute or so to remove raw flour taste.
Gradually add milk (and cream, if using), whisking constantly to avoid lumps. Bring to gentle simmer, stirring.
Season the sauce: salt, pepper, a pinch of nutmeg. Add half the thyme (or your chosen herb).
Remove from heat when sauce is just thick enough to coat the back of a spoon.
Step 4: Assemble the Scalloped Potatoes
Layer half of the potato slices in the bottom of the greased baking dish. Overlap a bit so there are no big gaps.
Spoon over some of the cheese sauce (≈ half). If you like, you can sprinkle some of the Gruyère (≈ half).
Add the remaining potato slices, then top with the rest of the sauce.
Sprinkle the remaining Gruyère + the Parmesan (or aged cheese) evenly on top.
If desired, dot a few tiny pats of butter along the edges or top to help browning. Also sprinkle remaining herbs (thyme/chives) on top.
Step 5: Bake the Scalloped Potatoes
Cover the dish loosely with foil (tenting so foil doesn’t touch cheese) for the first ~30 minutes to prevent drying or top burning.
After 30 min, remove foil; continue baking for another ~20‑25 minutes or until potatoes are tender (test by piercing the center with a fork) and top is golden brown and bubbling. If it’s not crisp enough on top, you can broil/grill for 2‑3 min at end (just watch carefully to avoid burning).
Once done, remove from oven and let rest for ~10 minutes. Resting allows sauce to settle and makes even slicing easier.
Step 6: Garlic Butter Green Beans
While potatoes bake (or during last 15‑20 min near the end so timing aligns):
Trim the ends of green beans; wash and dry.
Bring a pot of salted water to boil. Blanch green beans for ~2‑3 minutes until bright green and just tender. Immediately transfer to ice water (or cold water) to stop cooking so color stays vibrant. Drain well.
In a skillet over medium heat, melt 1‑2 Tbsp butter. Add sliced garlic; sauté just till fragrant (don’t burn).
Add the green beans; toss to coat in garlic butter. Cook ~2‑3 min until warmed through and garlic infuses.
Season with salt, pepper; squeeze lemon juice over. Toss again.
If using almonds, toast them lightly (in dry pan or with a little butter/oil) until golden then sprinkle over beans.
Step 7: Bringing It Together & Serving
Once scalloped potatoes have rested, garnish with fresh chives (or chopped parsley) for color.
Transfer garlic green beans to serving dish or plate.
Serve side by side. The creamy potatoes + cheesy top, paired with crisp and fresh beans, make a balanced, rich but not overwhelming plate.
🎯 Tips, Tricks & Secrets to Make It “One of the Most Delicious”
Even slicing of potatoes is critical. If pieces vary too much, some will overcook and fall apart, others undercook.
Don’t rush the sauce: whisking gradually, simmering properly, seasoning in layers makes a big difference.
Season each layer: salt and pepper in sauce; also season potatoes lightly during layering.
Bake low + slow often yields creamier potatoes—ensure heat is not too high or it will dry the edges before center is done.
Resting time matters – gives thickening, makes texture better, slices better.
Cheese selection: a melting cheese + a sharp cheese combo gives depth. Gruyère has great nutty flavor. Parmesan or aged cheddar adds bite.
Fresh herbs and a finishing squeeze of lemon on the beans brighten the whole plate—without freshness it can feel heavy.
Toasting nuts (almonds) enhances aroma, flavor, adds crunch and crunch contrast.
🍲 Variations You Might Love
Add smoky bacon: Cook chopped bacon, drain, sprinkle some between layers of potatoes (especially near top) for smoky richness.
Add mushrooms: Sauté sliced mushrooms with onions; layer in with potatoes for umami.
Spicy version: Add red pepper flakes to the sauce or toss a bit of cayenne in garlic butter beans.
Cheesy potato gratin twist: Use different cheeses (e.g. fontina, Gouda) or mix in blue cheese / feta for punch.
Use sweet potatoes (or a mix of sweet + regular potatoes) for variation in color and flavor.
Herb variation: Rosemary, sage, oregano depending on what pairs with your main dish.
Pan roasted vegetable mix instead of beans**: Use asparagus, zucchini, or roasted bell peppers instead of or along with green beans.
🛡️ Troubleshooting Common Problems
Problem Likely Cause Fix / Prevention
Top browns too fast, center still hard Oven too hot; top exposed too early Cover with foil longer; reduce oven temp; put dish lower in oven
Potatoes are mushy / falling apart Overcooked; sliced too thin / not enough sauce / too much liquid Slice uniformly; reduce cooking time; adjust sauce thickness; less liquid
Potatoes undercooked / firm Slices too thick; not enough bake time; sauce not penetrating layers Slice thinner; extend bake; ensure sauce reaches between layers; cover early
Sauce too thin or runny Not enough thickener; liquids too much; skipped resting Add more flour during sauce; reduce liquids slightly; allow resting time to set
Beans flavor flat Not enough garlic; no acid or contrast Increase garlic (or roast it); add lemon / vinegar; use fresh herbs; add nuts for contrast
Garlic burnt / bitter Garlic cooked too long without moisture or over high heat Lower heat, add garlic closer to bean add; do garlic in butter with attentive stirring
🧮 Nutrition & Portioning
Potatoes are starchy and provide carbs; the cheese & cream contribute fats & protein. With green beans, you get fiber, vitamins.
If watching calories, use lighter milk / half cream or reduce cheese slightly. Or reduce portion size for potatoes and increase beans.
This side dish can very easily serve 6‑8 as an accompaniment; leftovers reheat well (in oven or microwave) though texture may soften slightly over time.
✅ Printable Version: Cheesy Scalloped Potatoes & Garlic Green Beans
Here’s a clean, printable version you can copy into your recipe binder or journal.
Cheesy Herb Scalloped Potatoes & Garlic Green Beans
Yields: ~6‑8 servings
Total Time: ~1 hour 30 min (including bake & rest)
Active Prep Time: ~45‑60 min
Ingredients
Scalloped Potatoes
• 2 kg potatoes (Yukon Gold or Russet), thinly sliced (~3 mm)
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 Tbsp butter
• 2‑3 Tbsp all‑purpose flour
• ~400‑500 ml milk (plus optional 100‑150 ml heavy cream for richness)
• 200‑250 g shredded Gruyère (or good melting cheese)
• 100 g Parmesan (or aged cheddar) for topping
• 2 Tbsp chopped thyme + 2 Tbsp chives or parsley
• Salt, black pepper, pinch nutmeg (optional)
Garlic Green Beans
• 500‑600 g green beans, trimmed
• 1‑2 Tbsp butter (or olive oil)
• 2 cloves garlic, thinly sliced
• Juice from ½ lemon
• ~¼ cup toasted almonds (sliced or slivered)
• Salt & pepper, to taste
Instructions
Preheat oven to 190‑200 °C (≈ 375‑400°F). Grease baking dish.
Slice potatoes (≈3 mm), onion, garlic. Grate cheeses. Chop herbs.
In saucepan, melt butter; sauté garlic briefly, then onion until soft. Whisk in flour; cook ~1 min. Add milk (and cream, if using) slowly, whisking, bring to gentle simmer. Season (salt, pepper, thyme), add pinch nutmeg. Remove from heat.
Layer half potatoes in dish, then half sauce, then half cheese. Repeat with remaining potatoes, sauce, then top with cheeses and herbs. Dot butter on top if desired.
Cover with foil; bake ~30 min. Remove foil, bake another ~20‑25 min until tender and top golden; broil briefly if needed. Let rest ~10 min.
Meanwhile, blanch green beans in salted boiling water (~2‑3 min), plunge into cold water, drain. In skillet, melt butter; add garlic; cook until fragrant; add beans, toss; season, squeeze lemon juice; top with toasted almonds.
Serve scalloped potatoes with garlic beans. Garnish with fresh herbs.
If you like, I can send you a version of this recipe adapted to local ingredients in Morocco (so using spices, cheeses, vegetables you have easily), or a vegetarian version where the potatoes are replaced or complimented by other root vegetables. Would you prefer that?
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