This is my go-to recipe for how to make creamy, rich scalloped potatoes, and these are truly simple to make: Thinly slice potatoes, infuse milk and cream with seasonings (like garlic, nutmeg, and fresh herbs), then bake the spuds in the cream mixture until tender and browned on top.
![Scalloped potatoes iin a casserole dish.](https://flavor-feed.com/wp-content/uploads/2024/03/Untitled-design-2024-03-27T134100.831.jpg.webp)
Not only is this dish easy to make, but it goes with almost anything, from a weeknight roast chicken to a Sunday roast beef. Here are the secrets to making this indulgent comfort food.
Jump to:
Recipe tips:
• I like to use buttery, waxy Yukon Gold potatoes for this dish; they release just the right amount of starch for a creamy sauce and hold their shape for great texture. (Floury potatoes, like russets, will leak too much starch and give you thick and sometimes gloppy results.)
• Slice the potatoes very thinly (about ⅛ inch thick) and uniformly so they cook evenly. This is a great time to break out your mandoline or use a very sharp chef’s knife.
• Steep cream and milk with fresh thyme, garlic, and nutmeg to add lots of extra flavor to the finished dish.
• Keep the potatoes covered during most of the cooking process to seal in steam, which helps promote even cooking. When they’re tender, uncover and broil the potatoes for a browned crust.
• Once the potatoes come out of the oven, give them 5 to 10 minutes to cool and reabsorb the cream mixture before serving. This results in creamy—not soupy scalloped potatoes.
• Make ahead: The dish can be assembled up to 4 hours ahead, covered, and refrigerated.Let sit at room temperature while the oven heats. You can keep the cooked scalloped potatoes, covered, in a warm oven for up to 1 hour before serving.
Equipment
Check to make sure you have these kitchen tools on hand before making scalloped potatoes:
- Vegetable peeler, mandoline or sharp chef’s knife
- 3-quart (9 x 13 x 2-inch) baking dish
- Medium (3- to 4-quart) saucepan
- Whisk
- Fine sieve
- Large liquid measuring cup
- Paring knife
- Flat spatula
Comments and ratings
If you’ve tried these Scalloped Potatoes or any other recipes on our site, please leave a comment and rating below. We love hearing from you!
Scalloped Potatoes
Ingredients
- 2 Tbs. butter, cut into small pieces; more for the baking dish
- 1 ¾ cups heavy cream
- 1 ¾ cups whole milk
- 4 medium cloves garlic, smashed and peeled
- 2 Tbs. coarsely chopped fresh thyme
- ¼ tsp. freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 3 ½ lb. Yukon Gold potatoes (8 to 10 large),
peeled and sliced ⅛ inch thick
Instructions
- Position a rack in the center of the oven and preheat the oven to 375°F. Generously butter a 3-quart (9x13x2-inch) baking dish.
- In a medium saucepan, whisk the cream, milk, garlic, thyme, nutmeg, 2 ½ tsp. salt, and 1 tsp. pepper. Bring to a simmer over medium heat, stirring occasionally, and then remove from the heat and let cool in the pan to room temperature. Strain through a fine sieve into a large liquid measuring cup.
- Arrange about a third of the potatoes in an overlapping layer in the baking dish. Stir the cream and pour about a third of it over the potatoes. Repeat twice more with the remaining potatoes and cream mixture. Dot the butter over the top and cover with foil.
- Bake until the potatoes are completely tender when pierced with a paring knife, 45 minutes to 1 hour.
- Remove the potatoes from the oven and pre heat the broiler on high. Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly cover them. Broil until nicely browned on top, 5 to 8 minutes. Let the potatoes rest for 5 to 10 minutes before serving.
Notes
Let sit at room temperature while the oven heats. You can keep the cooked scalloped
potatoes, covered, in a warm oven for up to 1 hour before serving.
Nutrition
More recipes to try
Get a Free e-book!
Let's connect!
Be sure to FOLLOW US on FACEBOOK, INSTAGRAM, TIKTOK and PINTEREST Many thanks!
Leave a Comment