decorvow's Scalloped Potatoes Recipe (With Video)

Prep Time:

35 mins

Cook Time:

1 hr 25 mins

Total Time:

2 hrs

Servings:

8

Martha's scalloped potato recipe is a holiday must. The secret to the dish is cooking thin slices of succulent Yukon gold potatoes in milk first, which ensures they become perfectly tender later on. That same milk is then combined with heavy cream before it’s poured over layers of potato and nutty Gruyère cheese. Once golden and bubbly, the result is a rich and flavorful side dish that is an ideal accompaniment to a holiday feast. Serve it with ham or lamb, or pair it with beef tenderloin or pork Wellington. Martha's classic side dish is sure to please, and may well become an annual tradition.

scalloped potatoes in white baking dish with a portion scooped out. — Jason Donnelly

Martha's Tips for Perfect Scalloped Potatoes

Buy the right potatoes: It's important to use Yukon gold potatoes in this recipe, not only for their delightful texture, but because they hold their shape well as the dish bakes. We don't recommend swapping in starchier russets instead as it can result in a mushier, less cohesive dish.

Slice evenly: Using a mandoline to slice the potatoes guarantees a consistent thickness, resulting in a dish that's evenly cooked throughout. You can certainly use a sharp chef's knife instead, but it will take a bit longer.

Simmer first: Par-cooking the potatoes in milk gives the slices a chance to soften before they're baked. Transfer them to a colander to drain after simmering, but don't toss the milk; you'll need it to finish the dish in the next step.

Season as you go: Sprinkle each layer of potatoes with salt and pepper as you build the dish, rather than just at the very end, to ensure each bite is perfectly seasoned.

The Right Cheese for This Recipe

Martha uses grated Gruyere cheese for her classic scalloped potatoes. Nutty and earthy, it melts well and lends just enough flavor to the dish without overpowering the mild potatoes. In place of Gruyere, you can use another Alpine-style cheese like Emmentaler or Comté. For a more mild flavor, use white cheddar instead.

How to Make Scalloped Potatoes Ahead

You can slice and simmer the potatoes up to 1 hour before you plan to assemble and bake the dish; let them sit in the saucepan, covered, until you're ready to continue with the recipe.

Directions

Ingredients for scalloped potatoes arranged on a counter including potatoes grated cheese butter cream salt and garlic — Jason Donnelly

Preheat oven; cook potato slices in milk:

Preheat oven to 325°F with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.

Jason Donnelly
Drain potatoes and add heavy cream to reserved milk:

Place a colander over a large bowl and drain potatoes, reserving milk. Add heavy cream to milk and stir to combine.

Jason Donnelly
Assemble scalloped potatoes:

Rub a 2 1/2-quart oval baking dish with garlic and 1 tablespoon butter. Arrange sliced potatoes, sprinkling cheese between the layers, in the baking dish; season with salt and pepper. Dot with remaining 2 tablespoons butter and pour reserved cooking milk and cream mixture over.

Jason Donnelly
Bake:

Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let rest for 5 to 10 minutes before serving.

Jason Donnelly

How to Store and Reheat

Leftover scalloped potatoes can be refrigerated, covered or in an airtight container, for up to four days. To reheat, cover with foil and bake at 350 degrees until hot throughout, about 30 minutes.

What to Serve With Scalloped Potatoes

These mild and creamy potatoes pair well with a wide range of entrées, from pork to beef to lamb. For a special occasion meal, consider this succulent brandied ham, our classic beef Wellington, or this garlic-roasted leg of lamb. For something lighter, try our herb-crusted side of salmon or keep it plant-based with this whole-roasted cauliflower.

If you're serving these potatoes in springtime, round things out with a bright green vegetable like these sweet peas with gem lettuce, our simple yet sensational pea and asparagus salad, or crisp-tender green beans dressed with a tangy vinaigrette. For cooler temperatures, try this no-fail creamed spinach or our easy sautéed Brussels sprouts.