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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
Gallery
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