This easy and creamy Martha Stewart Scalloped Potatoes recipe is the perfect comfort food. With layers of tender Yukon Gold potatoes, rich Gruyère cheese, and a touch of fresh thyme, it’s a quick, indulgent side dish that’s sure to impress.
Ingredients:
- 1 clove garlic, lightly smashed and peeled
- Unsalted butter, room temperature, for pan
- 4 pounds Yukon Gold potatoes (8 medium)
- 2 cups heavy cream
- 2 cups whole milk
- 1 tablespoon lightly packed fresh thyme leaves
- Coarse salt and freshly ground pepper
- ⅛ teaspoon freshly grated nutmeg
- 6 ounces Gruyère, coarsely grated (2 ¼ cups)
How To Make Scalloped Potatoes?
- Preheat oven and prepare pan: Preheat the oven to 375°F (190°C). Rub the bottom and sides of a 3-quart (2.8 L) baking dish with the garlic; reserve the garlic. Brush the pan generously with butter.
- Prep potatoes: Peel the potatoes, then cut them into 1/8-inch (3 mm) thick rounds.
- Combine potatoes with cream and milk: Transfer the potatoes and garlic to a large pot. Add the cream, milk, thyme, 1 tablespoon salt, ½ teaspoon pepper, and nutmeg.
- Cook potatoes: Bring to a boil over high heat. Reduce the heat to medium and simmer for 1 minute. Let the mixture cool slightly, about 10 minutes.
- Transfer a third of the mixture to baking dish: Spoon one-third of the potato mixture into the prepared baking dish.
- Add cheese: Sprinkle one-third of the Gruyère cheese over the potatoes.
- Layer remaining potato mixture and cheese: Repeat layering with the remaining potatoes and cheese, two more times. Loosely cover the dish with parchment paper, then foil.
- Bake: Bake until the potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes.
Recipe Tips:
- Slice the potatoes thinly : Use a sharp knife or mandoline to cut the potatoes into even, 1/8-inch thick slices. This ensures they cook evenly and become tender.
- Don’t skip cooling the mixture : After simmering the potatoes, let them cool for about 10 minutes. This helps the potatoes absorb the flavors and prevents the cream from separating.
- Layer carefully : Make sure to spread each layer of potatoes and cheese evenly. This helps create a creamy, cheesy texture throughout the dish.
- Use fresh thyme : Fresh thyme adds a fragrant, earthy flavor. Dried thyme won’t give the same depth of taste, so use fresh if possible.
- Check for tenderness : When baking, test the potatoes with a knife. If it slides in easily, the dish is done. If not, bake a little longer until the potatoes are perfectly soft.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover scalloped potatoes cool to room temperature. Once cooled, transfer them to an airtight container and store in the fridge for up to 3 days.
- Freeze: After cooling, place the scalloped potatoes in an airtight container or freezer bag. Store in the freezer for up to 2 months.
- Reheat: Preheat the oven to 350°F (175°C). Place the potatoes in an oven-safe dish and cover with foil. Bake for 15-20 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 cup (245g)
- Calories: 216
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 821mg
- Potassium: 926mg
- Total Carbohydrate: 26g
- Dietary Fiber: 5g
- Sugars: 0g
- Protein: 7g
- Calcium: 140mg
- Iron: 1mg
- Vitamin A: 81μg
- Vitamin C: 26mg
Check out More Recipes:
- Martha Stewart Mac And Cheese
- Martha Stewart Potato Pancakes
- Martha Stewart Turkey Brine
- Martha Stewart Turkey Cheesecloth
- Martha Stewart Parchment Paper Turkey
Martha Stewart Scalloped Potatoes
Description
This easy and creamy Martha Stewart Scalloped Potatoes recipe is the perfect comfort food. With layers of tender Yukon Gold potatoes, rich Gruyère cheese, and a touch of fresh thyme, it’s a quick, indulgent side dish that’s sure to impress.
Ingredients
Instructions
- Preheat oven and prepare pan: Preheat the oven to 375°F (190°C). Rub the bottom and sides of a 3-quart (2.8 L) baking dish with the garlic; reserve the garlic. Brush the pan generously with butter.
- Prep potatoes: Peel the potatoes, then cut them into 1/8-inch (3 mm) thick rounds.
- Combine potatoes with cream and milk: Transfer the potatoes and garlic to a large pot. Add the cream, milk, thyme, 1 tablespoon salt, ½ teaspoon pepper, and nutmeg.
- Cook potatoes: Bring to a boil over high heat. Reduce the heat to medium and simmer for 1 minute. Let the mixture cool slightly, about 10 minutes.
- Transfer a third of the mixture to baking dish: Spoon one-third of the potato mixture into the prepared baking dish.
- Add cheese: Sprinkle one-third of the Gruyère cheese over the potatoes.
- Layer remaining potato mixture and cheese: Repeat layering with the remaining potatoes and cheese, two more times. Loosely cover the dish with parchment paper, then foil.
- Bake: Bake until the potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes.
Notes
- Slice the potatoes thinly : Use a sharp knife or mandoline to cut the potatoes into even, 1/8-inch thick slices. This ensures they cook evenly and become tender.
Don’t skip cooling the mixture : After simmering the potatoes, let them cool for about 10 minutes. This helps the potatoes absorb the flavors and prevents the cream from separating.
Layer carefully : Make sure to spread each layer of potatoes and cheese evenly. This helps create a creamy, cheesy texture throughout the dish.
Use fresh thyme : Fresh thyme adds a fragrant, earthy flavor. Dried thyme won’t give the same depth of taste, so use fresh if possible.
Check for tenderness : When baking, test the potatoes with a knife. If it slides in easily, the dish is done. If not, bake a little longer until the potatoes are perfectly soft.
Martha Stewart Scalloped Potatoes