No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Simple Scalloped Potatoes

Assemble the scalloped potatoes up to 6 hours in advance and refrigerate, covered with foil. Allow potatoes to come to room temperature before baking. Bake along with the turkey during the last 1 1/2 hours of roasting.

  • prep: 15 mins
    total time: 1 hour 45 mins
  • servings: 8

advertisement

advertisement

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

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.

Directions

  1. Step 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. Step 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.

Source
Everyday Food, November 2011

advertisement

advertisement

Reviews (1)

  • 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.