Food & Cooking Recipes Main Dish Recipes Casserole Recipes Creamy Scalloped Potatoes 3.7 (3) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 28, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hr 35 mins Servings: 10 Our favorite scalloped potatoes recipe is a must-make dish for holiday meals and other celebrations. We simmer thinly sliced Yukon gold potatoes with milk and cream. Then we transfer the mixture to a casserole dish, add Gruyère cheese, and bake. The scalloped potatoes are finished under the broiler for a delicious, crispy top. Not only is this rich potato side dish a crowd pleaser, it's a winner for the cook as it can be assembled ahead of time and baked when you're ready to eat. Ingredients 1 clove garlic, lightly smashed and peeled Unsalted butter, room temperature, for pan 4 pounds Yukon Gold potatoes (8 medium) 2 cups heavy cream 2 cups whole milk 1 tablespoon lightly packed fresh thyme leaves Coarse salt and freshly ground pepper ⅛ teaspoon freshly grated nutmeg 6 ounces Gruyere, coarsely grated (2 ¼ cups) Directions Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds. Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes. Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil. Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving. Adrian Mueller Cook's Notes This dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed. Rate it Print