Thanksgiving Sides
Sarah Carey shares recipes for easy scalloped potatoes and green beans.
Simple Scalloped Potatoes
Watch the Video
Thanksgiving Sides
Sarah Carey shares recipes for easy scalloped potatoes and green beans.
Watch the Video
Thanksgiving Sides
Sarah Carey shares recipes for easy scalloped potatoes and green beans.
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Everyday Food, November 2011
- Prep Time 15 minutes
- Total Time 1 3/4 hours, plus resting
- Yield Serves 8
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Ingredients
- 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
Directions
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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.
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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 Note
Pare Down: Peeling is easier and faster with large potatoes. Don't rinse the starch off; it will help to thicken the sauce.
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.