Rating: 3.45 stars
442 Ratings
  • 5 star values: 92
  • 4 star values: 121
  • 3 star values: 144
  • 2 star values: 64
  • 1 star values: 21

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.

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Ingredients

Directions

  • 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.

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  • 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.

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.

Reviews (4)

442 Ratings
  • 5 star values: 92
  • 4 star values: 121
  • 3 star values: 144
  • 2 star values: 64
  • 1 star values: 21
Rating: 5 stars
11/23/2017
I use Parmesan and cheddar cheese on top...sprinkle paprika on top...and finely sliced salad onions and chopped bacon, which I fry off lightly first...mix all together...salt and pepper....😊
Rating: 2 stars
12/16/2014
Very bland. And like another reviewer said, DON"T peel the potatoes. There is no need, it's a waste of time and that is where the vitamins and fiber are. If you really want to french it up and add flavor, add leeks and gruyere cheese. It will take this really bland recipe to a place where it actually has not only flavor but great flavor.
Rating: Unrated
12/16/2014
I've always loved this recipe! Its very ,very similar to Julia Childs :) hmmm Julia did not call for keeping in refrig, so can be a great weeknight star!
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Rating: 5 stars
04/01/2013
Love this recipe! Super simple. I used the cuisinart and I never peel the Yukon Gold potatoes because their skins are so thin. Made this for Easter dinner and looking forward to the leftovers tonight.