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Simple Scalloped Potatoes


This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2011


  • 2 tablespoons unsalted butter, plus more for baking dish
  • 1 garlic clove, smashed and peeled
  • 3 pounds Yukon Gold potatoes, scrubbed, peeled, and thinly sliced
  • 1 1/4 cups whole milk
  • 1 1/4 cups heavy cream
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground pepper


  1. Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish and rub with garlic. Layer potatoes in dish, overlapping slightly. In a small bowl, combine milk, cream, salt, and pepper. Pour cream mixture over potatoes and dot with butter; cover with foil.

  2. Place dish on a rimmed baking sheet and bake on top rack until potatoes are tender when pierced with a knife, about 1 hour. Uncover and bake until top is golden in spots, 30 to 40 minutes. Let rest 20 minutes before serving.

Cook's Notes

Tips: Peeling is easier and faster with large potatoes. Don't rinse the starch off; it will help to thicken the sauce. To prepare ahead, assemble the scalloped potatoes up to 6 hours in advance and refrigerate, covered with foil. Allow potatoes to come to room temperature before baking.

Reviews Add a comment

  • Eckfan43
    16 DEC, 2014
    Very bland. And like another reviewer said, DON"T peel the potatoes. There is no need, it's a waste of time and that is where the vitamins and fiber are. If you really want to french it up and add flavor, add leeks and gruyere cheese. It will take this really bland recipe to a place where it actually has not only flavor but great flavor.
  • MS10622644
    16 DEC, 2014
    I've always loved this recipe! Its very ,very similar to Julia Childs :) hmmm Julia did not call for keeping in refrig, so can be a great weeknight star!
  • Leslie1947
    1 APR, 2013
    Love this recipe! Super simple. I used the cuisinart and I never peel the Yukon Gold potatoes because their skins are so thin. Made this for Easter dinner and looking forward to the leftovers tonight.