Simple Scalloped Potatoes

Name: Simple Scalloped Potatoes
Prep time: 15 min
Total time: 105 min
Ingredients: 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; 1.25 cups whole milk; 1.25 cups heavy cream; 1 teaspoon coarse salt; 0.5 teaspoon ground pepper

3.5

(442)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on January 19, 2021

Prep Time:

15 mins

Total Time:

1 hr 45 mins

Servings:

8

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.

Ingredients

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

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.
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.

Originally appeared: Everyday Food, November 2011