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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:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2011

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

  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 Note

Pare Down: Peeling is easier and faster with large potatoes. Don't rinse the starch off; it will help to thicken the sauce.

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