Scalloped Potatoes

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
10 min
Cook:
1 hr

Yield:
about 4 to 6 side dish servings
Level:
Easy

Ingredients
  • 1 clove garlic, smashed
  • 2 tablespoons unsalted butter
  • 2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
  • 2 cups half-and-half
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • Pinch nutmeg
  • Copyright 2001 Television Food Network, G.P. All rights reserved
Directions
  • Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.

  • Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).

  • In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.

  • Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.


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    This recipe is featured in:

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