Simple Scalloped Potatoes

Prep Time:
15 mins
Total Time:
1 hr 45 mins

This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.


  • 2 tablespoons unsalted butter, plus more for baking dish

  • 1 garlic clove, smashed and peeled

  • 3 pounds Yukon Gold potatoes, scrubbed, peeled, and thinly sliced

  • 1 ¼ cups whole milk

  • 1 ¼ cups heavy cream

  • 1 teaspoon coarse salt

  • ½ teaspoon ground pepper


  1. Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish and rub with garlic. Layer potatoes in dish, overlapping slightly. In a small bowl, combine milk, cream, salt, and pepper. Pour cream mixture over potatoes and dot with butter; cover with foil.

  2. Place dish on a rimmed baking sheet and bake on top rack until potatoes are tender when pierced with a knife, about 1 hour. Uncover and bake until top is golden in spots, 30 to 40 minutes. Let rest 20 minutes before serving.

    scalloped potatoes

Cook's Notes

Tips: Peeling is easier and faster with large potatoes. Don't rinse the starch off; it will help to thicken the sauce. To prepare ahead, assemble the scalloped potatoes up to 6 hours in advance and refrigerate, covered with foil. Allow potatoes to come to room temperature before baking.

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