Scalloped Potatoes

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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

    scalloped potatoes
    Maxwell Cozzi
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