Scalloped Potatoes
- Makes2 to 4 servings
- Cook Time1½ hours
- Active time plus cooling30 minutes active, plus cooling
- 7
This recipe for scalloped potatoes is designed to be easily scaled up to serve as many as 12 (see below). The ingredients are basic, but the finished dish is rich and elegant enough for a holiday spread. Be sure to use Yukon Gold potatoes, which have the ideal waxy-starchy balance, along with a buttery color and flavor. If you own a mandoline, it will make easy work of slicing the potatoes into even ⅛-inch rounds. We like the salty, nutty notes of Parmesan or Asiago sprinkled onto the potatoes midway through baking, but if you’d prefer the gooeyness of a melty cheese, try Gruyère or provolone.
Don’t skip heating the cream with the seasonings. This allows the seasonings to infuse the cream, and warms the potatoes to kickstart cooking. If the cream is cold when poured on, the potatoes take considerably longer to bake.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.