Scalloped Potatoes

1952 Ratings
  • 5 287
  • 4 356
  • 3 758
  • 2 440
  • 1 111

A family favorite for all kinds of celebratory meals, scalloped potatoes are simple to make. All you need to do is cook potato slices in milk, layer them in a casserole dish, top them with milk and cream, and bake. Our version omits the onions that some recipes include and adds Gruyère. The cheese melts beautifully, giving a delicious, crispy topping to the soft, creamy potatoes.

Martha Stewart Living, April 1995

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Read the full recipe after the video.

Recipe Summary

Yield:
Serves 14 to 20
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Ingredients

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.

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  • Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.

  • Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.

  • 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 serve immediately.

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Reviews (19)

1952 Ratings
  • 5 287
  • 4 356
  • 3 758
  • 2 440
  • 1 111
Martha Stewart Member
04/30/2019
I would to know since when does Scalloped Potatoes have cheese in them ? Aren't those called Au Gratin Potatoes ? I can't find any recipes for Scalloped Potatoes that are true Scalloped Potatoes. Why ?
Martha Stewart Member
04/19/2019
This is now a family favorite. I make it on special occasions, and find the recipe to produce delicious results. I use a rectangular glass pan, and sneak a little gruyere in between the potatoes, as well as not feeling obliged to cram in every last potato. Thanks Martha Stewart...great recipe!
Martha Stewart Member
07/14/2018
Great recipe. I can’t have onions (allergic), so this is a great alternative to “traditional” scalloped potatoes, and I love the cheese. It feeds four hungry adults with some leftovers to go with the baked ham.
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Martha Stewart Member
03/28/2018
These potatoes came out very good. I did not add the entire amount of milk.... I just poured in enough to not quite cover potatoes. I wanted a little more flavor so I sauteed 2 more garlic cloves and added my favorite herb with potatoes....tarragon. Will make again.
Martha Stewart Member
05/10/2017
This recipe has become one of my husbands favorites.
Martha Stewart Member
12/25/2016
The ultimate old-fashioned scalloped potatoes. I made it for a gathering last night and everyone said that it is the way grandma used to make it. I did layer with onions (cut in rings) sauteed in butter, salt and cooked ham. I don't use the cheese because that is not a true scalloped potato recipe. I also baked it in only two cups of the drained milk along with one cup heavy cream. Otherwise it would have been a little too runny. This grandma is happy to have the authentic recipe on hand!
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Martha Stewart Member
11/10/2016
Scalloped potatoes don't have cheese in them.
Martha Stewart Member
06/03/2016
My husband liked it because he loves potatoes but all I made was boiled potatoes swimming in hot milk with cheese on top. I suggest adding a roux to add a sauce to this recipe like all other scallop potatoes do.
Martha Stewart Member
02/29/2016
Question: For those who have made this dish - can the assembly be done 2-3 hours prior to going into the oven?
Martha Stewart Member
12/13/2013
I have only 1 word to say.... Deliscious :)
Martha Stewart Member
11/14/2013
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Martha Stewart Member
10/01/2013
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Martha Stewart Member
04/01/2013
I also want to add that this does NOT serve up to 20 people, unless they're tiny children! It served just about 7 adults. BUT, of course, you can double it. You may want to if you want leftovers!!!
Martha Stewart Member
04/01/2013
This is THE, hands down, BEST recipe for scalloped potatoes. Really easy too! BUT, I didn't want to pay to $10.00 for Gruyere, so I used Swiss Cheese instead ( 1/4 of the price). Still just perfect. I thought I made really great Scalloped's before, but this is my new permanent recipe.
Martha Stewart Member
04/01/2013
This is THE, hands down, BEST recipe for scalloped potatoes. Really easy too! BUT, I didn't want to pay to $10.00 for Gruyere, so I used Swiss Cheese instead ( 1/4 of the price). Still just perfect. I thought I made really great Scalloped's before, but this is my new permanent recipe.
Martha Stewart Member
12/27/2012
This recipe was amazing. Doubled the recipe. Used 2% milk and didn't add heavy cream or dot the butter - still wonderful and creamy. I used mostly Gruyere, but did add a little sharp Cheddar. I added more garlic and dried parsley and more salt and pepper. I added one sliced onion and simmered with the potatoes. The potatoes took a bit longer to get tender when simmering in the milk, but i did double the recipe. I layered the potatoes, cheese and milk. Everyone raved and asked for recipe!
Martha Stewart Member
12/15/2012
It's was tasty, added a lot of salt and pepper, extra garlic and a small onion, cooked it 2 extra minutes. The amount of milk was perfect,we ran out of the cheese so we did about 1 1/2 cups of cheddar mixed in and it was perfect. The lil extras were what made it a hit.
Martha Stewart Member
04/25/2011
We had glazed ham, bean/butter bean salad, & these. It was plenty of food & a fantastic combination of flavours! I needed extra milk to cover the potatoes in the pot. There was some left over that I used to bake bread for leftover ham sandwiches! I mixed gruyere with cheddar and sprinkled pepper & cheese on each layer of potatoes so that the cheese would be all the way through the dish. Skipped butter (sprayed w/Pam) & used extra garlic. Made it early & reheated when ham was done and setting.
Martha Stewart Member
12/11/2010
This turned out great. Absolutely delicious! I found if you salt
Martha Stewart Member
03/07/2009
I should have listened to the comments regarding too much milk. They were tasty but definitely swimming in milk.
Martha Stewart Member
11/20/2008
Fantastic recipe! Yumm..........
Martha Stewart Member
04/05/2008
Excellent and easy. Nice and creamy. I added a little finely sliced onion between layers to give it a little more flavor.
Martha Stewart Member
03/28/2008
need to season a little more.
Martha Stewart Member
03/24/2008
I made these for Easter brunch and they were a huge hit! I forgot to add the heavy cream and it certainly wasn't missed.
Martha Stewart Member
03/09/2008
The potatoes tasted a little bland...i think this recipe needs some other seasoning besides salt and pepper before baking.
Martha Stewart Member
01/02/2008
This dish is fabulous! But it only fed 6 large adults and one hungry toddler at my house! We can't wait to make this again!
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