Thursday, August 5, 2010

Scalloped Potatoes

These made a perfect side dish for our Lobel's tenderloin steaks...

Scalloped Potatoes
Serves 6

2 Tbsp unsalted butter, cut into small pieces, with more for baking dish
1 1/4 cup heavy cream
1 1/4 cup whole milk
3 garlic cloves, smashed and peeled
Kosher salt and freshly ground black pepper
6 large potatoes, peeled and sliced 1/8 inch thick

Position a rack in the center of the oven and heat the oven to 375 degrees F.  Butter a 9 x 9 baking dish.

In a saucepan, whisk the cream, milk, garlic, salt, and 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.

Arrange about a third of the potatoes in an overlapping layer in the baking dish.  Give the cream mixture a quick whisk 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 aluminum 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 heat the broiler on high.  Uncover the potatoes and gently press them down with a flat spatula so the cream mixture mostly covers them.  Broil until nicely browned on top, 5 to 8 minutes.  Let the potatoes rest for 5 to 10 minutes before serving.


  1. I will confess to eating boxed scalloped potatoes and loving 'em. This looks way better though :) Can't wait to give it a try!

  2. I have also eaten the boxed scalloped potatoes that someone else prepared. They were better than I thought, but trust me, these are way better...and not much more complicated.