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Scalloped Potatoes Recipe

This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course. Serve scalloped potatoes with your favorite meat and watch your family fall in love.

  • servings: 20

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. Step 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. Step 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. Step 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.

      In this step:

  4. Step 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.

Source
Martha Stewart Living, April 1995

Reviews (20)

  • 13 Dec, 2013

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  • 14 Nov, 2013

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  • 1 Oct, 2013

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  • 29 Jul, 2013

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  • 9 Jul, 2013

    Just made this recipe. Favorite family recipe thanks. I like the idea of doing basic cooking.
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  • 28 Jun, 2013

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  • 1 Apr, 2013

    I also want to add that this does NOT serve up to 20 people, unless they're tiny children! It served just about 7 adults. BUT, of course, you can double it. You may want to if you want leftovers!!!

  • 1 Apr, 2013

    This is THE, hands down, BEST recipe for scalloped potatoes. Really easy too! BUT, I didn't want to pay to $10.00 for Gruyere, so I used Swiss Cheese instead ( 1/4 of the price). Still just perfect. I thought I made really great Scalloped's before, but this is my new permanent recipe.

  • 1 Apr, 2013

    This is THE, hands down, BEST recipe for scalloped potatoes. Really easy too! BUT, I didn't want to pay to $10.00 for Gruyere, so I used Swiss Cheese instead ( 1/4 of the price). Still just perfect. I thought I made really great Scalloped's before, but this is my new permanent recipe.

  • 27 Dec, 2012

    This recipe was amazing. Doubled the recipe. Used 2% milk and didn't add heavy cream or dot the butter - still wonderful and creamy. I used mostly Gruyere, but did add a little sharp Cheddar. I added more garlic and dried parsley and more salt and pepper. I added one sliced onion and simmered with the potatoes. The potatoes took a bit longer to get tender when simmering in the milk, but i did double the recipe. I layered the potatoes, cheese and milk. Everyone raved and asked for recipe!

  • 15 Dec, 2012

    It's was tasty, added a lot of salt and pepper, extra garlic and a small onion, cooked it 2 extra minutes. The amount of milk was perfect,we ran out of the cheese so we did about 1 1/2 cups of cheddar mixed in and it was perfect. The lil extras were what made it a hit.

  • 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.

  • 11 Dec, 2010

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

  • 7 Mar, 2009

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

  • 20 Nov, 2008

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

  • 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.

  • 28 Mar, 2008

    need to season a little more.

  • 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.

  • 9 Mar, 2008

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

  • 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!