Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Scalloped Potatoes 3.1 (1,952) 21 Reviews 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 31, 2022 Print Share Share Tweet Pin Email Yield: 14 to 20 Serves 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. Ingredients 3 pounds Yukon gold potatoes, peeled, and sliced paper thin 3 cups milk 1 clove garlic 3 tablespoons unsalted butter, softened Kosher salt and freshly ground pepper 1 cup heavy cream 5 ounces Gruyere cheese, grated 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. 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. Maxwell Cozzi Print