Garlic and Herb Scalloped Potatoes

oolie on July 22, 2025

Oolie Garlic Herb Dip Potato Gratin Recipe

Garlic and Herb Scalloped Potatoes

The hardest part about this recipe? Cutting the potatoes. But since we’re using thin-skinned Yukon golds, you don’t even have to get out your peeler. Once that’s done, it’s ridiculously easy to make this delicious dish. Perfect for a summer barbecue, Thanksgiving potluck, Sunday roast, or just paired with some grilled salmon and sautéed green beans for dinner. This is your “little black dress” of back pocket recipes.

PREP TIME: 30 minutes
Bake time: 60-90 mins
Serving size: 6-8 Side servings

Ingredients

1x 8oz. Container Oolie garlic and herb dip
4 Lb Yukon gold potatoes, scrubbed
2 Cups dairy-free cream

Instructions

Preheat the oven to 400°F.
Thinly slice the potatoes (you may peel them first, but you don’t have to) into very thin slices using a mandolin, slicing attachment on the food processor or the slicing side of a cheese shredder. You want them to be as thin as possible.
Place them in a large bowl
In a large pitcher, whisk together the cream and Oolie dip.
Pour the cream mixture into the bowl with the potato slices and toss together.
Pour everything into a 3 Qt casserole dish (think – your lasagna dish, shallower is better to create a thinner layer of potatoes that will cook more quickly and evenly).
Cover with parchment paper, then foil and bake for 40-60 minutes until the potatoes are fork-tender.
Remove the foil and parchment and broil until the top edges of the potato get a little browned and crispy.
Leave to stand for 20 minutes before serving. The sauce will thicken as it stands.

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens: Egg, tree nuts and whatever the inherent allergen is in the dairy-free cream you use