Recipes Ingredients Vegetables Potato Recipes Martha's Scalloped Potatoes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 28, 2022 Print Share Share Tweet Pin Email Yield: 8 Serves The secret to Martha's scalloped potato recipe is cooking thin slices of succulent Yukon gold potatoes in milk first. Then the same milk is combined with heavy cream before its poured over layers of potato and nutty Gruyère cheese. The result is a rich and flavorful side dish that is a perfect accompaniment to a holiday meal. It's important to use Yukon gold potatoes in this recipe, not only for their delightful texture, but because they hold their shape well as the dish bakes. Ingredients 3 pounds Yukon gold potatoes, peeled and sliced paper thin 2 ½ cups milk 1 cup heavy cream 1 clove garlic, peeled 3 tablespoons unsalted butter, softened 5 ounces Gruyere cheese, shredded Coarse salt and freshly ground black pepper Directions Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine. Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over. Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving. Print