Scalloped Potatoes
Not only are these Scalloped Potatoes easy to make, they go with almost anything, from a weeknight roast chicken to Sunday roast beef. Equal amounts of heavy cream and whole milk result in the perfect tender texture and creamy consistency. Resist the urge to use lighter versions of either ingredient if it’s the real thing you’re after.
Servings: 10
Calories: 270kcal
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
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.
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
Serving: 10g | Calories: 270kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 270mg | Fiber: 2g | Sugar: 3g