Fool-Proof Scalloped Potatoes

Fool-Proof Scalloped Potatoes

Scalloped potatoes are an all time favorite ~ creamy, bubbly, golden brown and delicious. They're also the perfect choice when entertaining because they pair so well with so many foods, can be made in advance and just about everyone loves them. This recipe is slightly adapted from Julia Child's basic scalloped potato instructions. Keep it on file for perfect results every time.

Fool-Proof Scalloped Potatoes

  • Ingredients:
  • 2-1/2 lbs potatoes (we recommend Yukon Gold)
  • 3 tablespoons butter, divided
  • 1 clove garlic, pressed (or very finely chopped)
  • 1 cup whole milk, plus more as needed
  • Salt and freshly ground black pepper

Preheat the oven to 425°F. Peel the potatoes and cut them into 1/4-inch thick slices.

Melt 1 tablespoon of the butter over low heat in a large oven-proof skillet. Add the garlic and distribute evenly over the bottom pan. Place a single layer of potato slices in the pan, season with salt and pepper, and repeat with remaining potatoes, making sure to season between the layers.

Separately heat 1 cup of milk and pour it over the potatoes. Add more milk as needed, to come 3/4 of the way up the layers of potatoes. Bring the mixture to a simmer on top of the stove.

Cut the remaining 2 tablespoons of butter into 1/4-inch pieces and distribute evenly over the top. As soon as the top layer of butter has melted, place the pan in the oven and bake for 20 to 30 minutes, or until the potatoes are tender when pierced with a knife and the top is bubbly and brown.

Makes 4 to 6 servings

Recipe Variations:
1. Sprinkle fresh thyme leaves between the potato layers for extra flavor.
2. Grate some parmesan cheese between the potato layers and on top.
3. Sprinkle a combination of dill and chives between the potato layers and mix 2 tablespoons of sour cream with the milk before heating.
4. Top with crumbled bacon and grated fontina cheese.

comments & replies

I am drooling over the photo! It really looks so nice and pretty!

Butter handling tip: don't treat it as though it were a solid - you'll get butter all over your fingers.

Rather, put all 3 Tbsp of butter in a small pan on the stove and heat until melted on medium to low heat. Finely dice your garlic (and I like to grind the garlic against the cutting board with the edge of the knife) and simmer in the butter until fragrant. Remove from heat, 1 Tbsp to the bottom of your baking pan and brush the remaining 2 Tbsp onto the top after the rest of the ingredients have been added. I like to use a spoon to ladle and then spread the butter, as a brush will retain a lot of the delicious garlic butter.

Also, my milk really cooked down or soaked in - I'd add water until the potatoes are completely immersed, or maybe boil the potatoes separately for a short while.

And finally, this recipe could really use a lot more garlic, and coarse-diced onions wouldn't hurt.

This seems like a lot of criticism, but I actually enjoyed this dish - thanks for putting up the recipe!

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