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Scalloped Potatoes

1957

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

Source: Martha Stewart Living, April 1995

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.

Reviews Add a comment

  • lkhodge10
    10 MAY, 2017
    This recipe has become one of my husbands favorites.
    Reply
  • arlenefromhett
    25 DEC, 2016
    The ultimate old-fashioned scalloped potatoes. I made it for a gathering last night and everyone said that it is the way grandma used to make it. I did layer with onions (cut in rings) sauteed in butter, salt and cooked ham. I don't use the cheese because that is not a true scalloped potato recipe. I also baked it in only two cups of the drained milk along with one cup heavy cream. Otherwise it would have been a little too runny. This grandma is happy to have the authentic recipe on hand!
    Reply
  • pszymanski1957
    10 NOV, 2016
    Scalloped potatoes don't have cheese in them.
    Reply
    • angelathom8837110
      23 DEC, 2016
      I'm making this and adding spinach, too. Layered Spinach & Scalloped Potatoes with Cheese. Mmmm
  • isleofthebeache
    3 JUN, 2016
    My husband liked it because he loves potatoes but all I made was boiled potatoes swimming in hot milk with cheese on top. I suggest adding a roux to add a sauce to this recipe like all other scallop potatoes do.
    Reply
  • jennifereogrady
    29 FEB, 2016
    Question: For those who have made this dish - can the assembly be done 2-3 hours prior to going into the oven?
    Reply
    • isleofthebeache
      3 JUN, 2016
      Yeah but don't. Make a recipe that has a roux that adds a creamy sauce to the dish or you'll have boiled potatoes swimming in hot milk with cheese on top. This recipe is a flop.
  • olivbrain
    13 DEC, 2013
    I have only 1 word to say.... Deliscious :)
    Reply
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    1 OCT, 2013
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  • Laura Michaels
    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!!!
    Reply
  • Laura Michaels
    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.
    Reply