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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr 45 mins Servings: 8 scalloped potatoes

Ingredients Ingredient Checklist 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 1/4 cups whole milk 1 1/4 cups heavy cream 1 teaspoon coarse salt 1/2 teaspoon ground pepper

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.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 1 hr 45 mins Servings: 8 scalloped potatoes

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 1 hr 45 mins Servings: 8

Recipe Summary

prep: 15 mins total: 1 hr 45 mins

Servings: 8

prep: 15 mins

total: 1 hr 45 mins

prep:

15 mins

total:

1 hr 45 mins

Servings: 8

8

scalloped potatoes

scalloped potatoes

Ingredients

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 1/4 cups whole milk 1 1/4 cups heavy cream 1 teaspoon coarse salt 1/2 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.

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)

 Add Rating & Review     442 Ratings   5 star values:        92    4 star values:        121    3 star values:        144    2 star values:        64    1 star values:        21        

Reviews (4)

Add Rating & Review     442 Ratings   5 star values:        92    4 star values:        121    3 star values:        144    2 star values:        64    1 star values:        21       

Add Rating & Review

442 Ratings 5 star values: 92 4 star values: 121 3 star values: 144 2 star values: 64 1 star values: 21

442 Ratings 5 star values: 92 4 star values: 121 3 star values: 144 2 star values: 64 1 star values: 21

442 Ratings 5 star values: 92 4 star values: 121 3 star values: 144 2 star values: 64 1 star values: 21

  • 5 star values: 92 4 star values: 121 3 star values: 144 2 star values: 64 1 star values: 21

    Martha Stewart Member     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....😊  
    
    Martha Stewart Member     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.  
    
    Martha Stewart Member     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!  
    
    Martha Stewart Member     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.  
    

    Martha Stewart Member

    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: 5 stars

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: 2 stars

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!

Rating: Unrated

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.

All Reviews for Simple Scalloped Potatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Simple Scalloped Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest