Scalloped Potatoes

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
about 4 to 6 side dish servings

Times:

Prep: 10 min
Inactive Prep: 10 min
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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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

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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Comments & Reviews

recipe Scalloped Potatoes
KATE Broomall, PA 11-21-2009
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Easy and Deelicious
Rated: 5 stars out of 5

Last night we had the neighbors over for comfort food. Meat loaf and scalloped potatoes. This was the recipe I used. I've... never made scalloped potatoes like this before, but I will again! They were creamy and had none of the gritty feel from flour. Of course I altered the recipe a bit. Replaced half of the half and half with regular milk, put in some finely chopped onions and a dash of dry mustard and cut down on the amount of salt. Can't wait to make them again.Read more
recipe Scalloped Potatoes
Betty Manville, NJ 03-05-2009
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Excellent basic recipe!
Rated: 5 stars out of 5

When I first read this recipe, I thought it sounded rather bland (no onions, no other seasonings except salt and pepper) but... I made it anyway, and it is really superb. The magic in it is that the starch from the potatoes mixes with the half and half to create the sauce. So I doctored it up the next time and added some Colman's dry mustard. Big difference! I also put half the potato mixture in the pan, added a box of frozen, thawed and squeezed dry spinach and about a cup, maybe a cup and a half of ham cut in half inch cubes, then put the other half of the potatoes on top. Baked as directed. When it was finished baking, I added about a half cup of shredded fontina cheese and put it under the broiler until it bubbled. Oh my, so good. Other reviewers are correct -- do not use a tablespoon of salt -- taste first and add as needed.Read more
recipe Scalloped Potatoes
Michael Chesapeake, VA 11-03-2007
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Great Potatoes!!
Rated: 5 stars out of 5

Very easy and marvelous taste.
recipe Scalloped Potatoes
Anonymous 07-06-2007
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bland and boring
Rated: 3 stars out of 5

this definately needed some Doctoring!!
recipe Scalloped Potatoes
Jon Apex, NC 06-18-2007
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Great and Easy To Make
Rated: 4 stars out of 5

This is such an easy to makefool proof recipie
recipe Scalloped Potatoes
Anonymous 02-01-2007
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Very Bland
Rated: 1 stars out of 5

The potatoes were very bland and colorless the kosher salt made it too salty..they also came out a little dry