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Scalloped Potatoes

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    This recipe for scalloped potatoes is from the April 1998 issue of Martha Stewart Living.
    Martha Stewart Living, April 1995
    • Yield Serves 14 to 20
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    Ingredients

    • 3 pounds Yukon gold potatoes, peeled, and sliced paper thin
    • 3 cups milk
    • 1 clove garlic
    • 3 tablespoons unsalted butter, softened
    • Coarse salt and freshly ground black pepper
    • 1 cup heavy cream
    • 5 ounces Gruyere cheese, grated

    Directions

    1. Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
    2. Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
    3. Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
    4. Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.

    Recipe Reviews

    • ilovedexter
      25 Apr, 2011

      We had glazed ham, bean/butter bean salad, & these. It was plenty of food & a fantastic combination of flavours! I needed extra milk to cover the potatoes in the pot. There was some left over that I used to bake bread for leftover ham sandwiches! I mixed gruyere with cheddar and sprinkled pepper & cheese on each layer of potatoes so that the cheese would be all the way through the dish. Skipped butter (sprayed w/Pam) & used extra garlic. Made it early & reheated when ham was done and setting.

    • joanneleigh
      11 Dec, 2010

      This turned out great. Absolutely delicious! I found if you salt

    • DONNARHERNANDEZ
      7 Mar, 2009

      I should have listened to the comments regarding too much milk. They were tasty but definitely swimming in milk.

    • nancygibson
      20 Nov, 2008

      Fantastic recipe! Yumm..........

    • Viales
      5 Apr, 2008

      Excellent and easy. Nice and creamy. I added a little finely sliced onion between layers to give it a little more flavor.

    • charnar3
      28 Mar, 2008

      need to season a little more.

    • zelda139
      24 Mar, 2008

      I made these for Easter brunch and they were a huge hit! I forgot to add the heavy cream and it certainly wasn't missed.

    • martireed
      9 Mar, 2008

      The potatoes tasted a little bland...i think this recipe needs some other seasoning besides salt and pepper before baking.

    • conniefabulous
      2 Jan, 2008

      This dish is fabulous! But it only fed 6 large adults and one hungry toddler at my house! We can't wait to make this again!

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