Food & Cooking Recipes Main Dish Recipes Casserole Recipes Simple Scalloped Potatoes 3.5 (442) 4 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 19, 2021 Rate PRINT Share Prep Time: 15 mins Total Time: 1 hr 45 mins Servings: 8 This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving. Ingredients 2 tablespoons unsalted butter, plus more for baking dish 1 garlic clove, smashed and peeled 3 pounds Yukon Gold potatoes, scrubbed, peeled, and thinly sliced 1 ¼ cups whole milk 1 ¼ cups heavy cream 1 teaspoon coarse salt ½ teaspoon ground pepper Directions Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish and rub with garlic. Layer potatoes in dish, overlapping slightly. In a small bowl, combine milk, cream, salt, and pepper. Pour cream mixture over potatoes and dot with butter; cover with foil. Place dish on a rimmed baking sheet and bake on top rack until potatoes are tender when pierced with a knife, about 1 hour. Uncover and bake until top is golden in spots, 30 to 40 minutes. Let rest 20 minutes before serving. Cook's Notes Tips: Peeling is easier and faster with large potatoes. Don't rinse the starch off; it will help to thicken the sauce. To prepare ahead, assemble the scalloped potatoes up to 6 hours in advance and refrigerate, covered with foil. Allow potatoes to come to room temperature before baking. Originally appeared: Everyday Food, November 2011 Rate It PRINT