I served these amazingly creamy and flavorful herb scalloped potatoes with our olive oil~herb marinated rib eye steaks. I found these cute little individual serving size dishes at Garden Ridge, and couldn't wait to use them. They remind me of the dishes the fancy steak restaurants use for their sides. I used the herbs from my garden, which includes rosemary, thyme, and oregano.
4 cups thinly sliced peeled potatoes
3 T unsalted butter
2 cloves garlic, minced
3 T all purpose flour
2 cups half 'n half
1 tsp rosemary, minced
1 tsp oregano, chopped
1 tsp thyme, chopped
1 tsp kosher salt
1/2 tsp black pepper
dash cayenne pepper (optional)
2 cups grated cheddar cheese blend (reserve 1/2 cup for top)
Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
In a medium sauce pan over medium low heat, melt butter and cook garlic for 1 minute. Add the flour and cook another minute. Add the half 'n half and all spices. Cook until slightly thickened, stirring occasionally. Reduce heat to low and stir in 1 1/2 cups of the cheese. Taste and adjust seasonings.
Layer half of the potatoes in the greased casserole dish. Pour half of the cheese sauce over potatoes. Layer the remaining potatoes, and pour over remaining cheese sauce. Sprinkle remaining 1/2 cup cheese sauce over top. Add additional fresh herbs, if desired.
Bake uncovered for 50-60 minutes, or until potatoes are fork tender and cheese is light golden brown. Let cool slightly before serving. Enjoy!