Garlic Scalloped Potatoes
- Comments()
The Martha Stewart Show, April 2007
- Yield Serves 12
Add to Shopping List
Ingredients
- 2 cloves garlic, halved
- 6 tablespoons unsalted butter, cut into small pieces, room temperature, plus more for dish
- 3 pounds Yukon gold or all-purpose potatoes, peeled and very thinly sliced
- Coarse salt and freshly ground pepper
- 3 cups heavy cream
Directions
- Preheat oven to 325 degrees. Rub a 3 1/2-quart baking dish with garlic, and butter generously. Add the garlic cloves to the dish. Arrange potatoes in layers in baking dish, seasoning each layer with salt and pepper, and dotting with butter. Pour cream over potatoes. Dot top with any remaining butter.
- Bake until golden and bubbling and potatoes are tender when pierced with the tip of a knife, about 1 hour and 20 minutes. Increase the oven temperature to 400 degrees and continue to bake until the top is brown, about 10 minutes more. Let stand about 15 minutes before serving.
These are the only scalloped potatos that I make, they are just excellent, thanks Martha........
Georgi H.
Martha you saved dinner once again!!! Thank you so much from me and my family
Martha you saved dinner once again!!! Thank you so much from me and my family
What a fantastic and easy recipe to make. i added some chopped garlic with the potatoes. The cream makes this dish so delicious. Easy to make and will be one of our family favorites. I like the idea of heating the cream and infusing it with other flavors.
great recipe and used this for over 5 years (the only one i use now). i gently heat the cream and infuse it with rosemary, onion, chives, or whatever will complement the main course. Everyone I have served this to just loves it and cannot believe how easy it is. keep it up martha for easy recipes that look hard.