Simple Scalloped Potatoes

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6-8 servings
Level:
Easy

CATEGORIES
Ingredients
Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)

Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Photograph courtesy Anna Williams

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    I struggled with the 'sauce' on these potatoes. With 1/2 cup skim milk and 1 1/4 cups broth, the sauce turned out a very transparent and strange colored sauce. When I scooped the potatoes out (the potato part was good), liquid filled the open spaces by 1/2 inch.  
    I drained the baking pan and saved the potatoes. The liquids weren't rich enough for a sauce. Next time whole milk and some heavy cream.
    It was o.k. - not to die for.
    Very good recipe for scalloped potatoes, however, as like others, I cut the potatoes about 1/8 in. thick. Surprised to see only one other reviewer also added onions. I cannot make a potato recipe without onions!! GOT to have onions and garlic!!!
    I have made many dishes with potatoes and this was by far the worst! the only thing right about it was the cooking time....
    Since we're real potato fans, I made these last nite. I also sliced them 1/8" thick as others had mentioned. I swapped out the skim milk for half and half and used only 1 fresh bay leaf since fresh ones are so very potent. Also I used 1 cup of sharp Cheddar instead of the 1/2 cup of Gruyere which I didn't have and added 4 strips of bacon, diced and cooked til almost crisp. Very satisfying and comforting. I'm going to make them again for Easter dinner to go with the ham.
    Made this tonight for the first time. Potatoes sliced thin (1/8", used a 12x8 pyrex pan so I could use one pan. I didn't have fresh bay leaves, used a couple of dry; used 2% milk, and cheddar (didn't have the Gruyere and it turned out great! I generally like to make things to the letter the first time trying it but this worked out fine. Definitely wait the five minutes after removing from oven for it to set. It's a "keeper"!
    This is my favorite scalloped potato recipe. However I skip the skillet part. I cut the potatoes very thin and heat the broth/milk mixture just to a boil and pour over the layered potatoes in a casserole dish. The gruyere cheese is a must. Of course I add extra.
    I made these last night. One inch thick potatoes?! Duh! Never! It has to be a typo as mentioned before. 1/8 " or so was perfect. I didn't have the different cheeses, so just used what I had (cheddar, provolone. I used the nutmeg and used half and half and 2% milk mixed. Turned out great! You have to let this dish sit after taking out of the oven. It does thicken up. Thanks food network. I can always depend on you for SO many recipes!
    I chose to slice potatoes @ 1/2 inch and they still did not cook thru. Lacked flavor and undercooked! Wouldn't recommend. Was not a hit with family. Sorry.
    Yes, definitely went with 1/8-1/4" thick slices, doubled the gruyere, added olive oil and freshly minced garlic to the skillet and simmered for extra time as some of the other reviews suggested. Also, I cooked it in the oven for a bit longer. After 25 mins at 425, I let it sit for an additional 25 minutes with the oven turned off. Delicious!
    We loved these potates. Do cut them smaller than one inch....I did simmer them in the pan on th top of the stove longer to speed up the process, because I was running behind, they were delicious....This is a fool proof recepie.
    These were delicious, but I did amend the recipe after reading the reviews. Used cheddar and gruyere and added some thyme. I also omitted the nutmeg, person preference. I also went with the 1/8" - perfect.
    Delicious addition to our delightful dinner with friends tonight. It is 1/8" thick (I got my recipe from my Food Network Mag. I doubled the Gruyere and added grated Parmesan because we are big cheese fans. I was worried the dish was going to be runny as it looked like the potatoes where swimming in juice until the last 15 minutes of cooking--by the time we served these, they were creamy, perfectly soft & just the right amount of sauce for the potatoes! Delicious-try them.
    Hi all -- I have the magazine in front of me, and it says 1/8 inch thick. Must have been mistranscribed when it came over here. Hope that helps!
    Haven't tried it yet but I have never seen a recipe for scalloped potatoes call for 1 inch thick slices, I'm going to say this is a typo...go for really really thin slices...: Then I bet it will turn out great..that's what I'm going to do! 
    A raw potato sliced one inch thick is not done in 25 minutes! Try "par~cooking" in a micro~wave, then slice and Will Be Done Fully in 25 minutes. Otherwise,count on 20minutes additional Time. They are still Raw. Don't let this happen to You as Had to Us!
    Glad I didn't read the reviews first. I actually sliced on my mandolin @1/8 inch, simmered 5min then same dish oven425* 25min, they were awesome. We only served 4 though.
    Runny. Too much liquid, not enough cooking time for one inch slices of potatoes.
    I made this for our Easter dinner and it was amazing. Everyone loved them. I diced some garlic with the butter and followed the recipe exactly with the following changes: simmered about five minutes before pouring into baking dish; used the gruyere cheese and added sharp cheddar and a little grated romano/parmasean cheese; added chopped chives. Baked about 30 min. Would definitely make again.
    This came out pretty good, even though I didn't follow the recipe exactly (I know, I know. I had to substitute Swiss cheese for gruyere because I was unwilling to pay the price premium this time (maybe another time. And I missed that the potatoes were supposed to be sliced an inch thick -- that's pretty thick, don't you think? I used my mandoline and I think they were sliced about 1/8th inch thick. 
     
    The seemed a little overcooked, but were otherwise very good. I'll definitely make these again.
    I didn't like these as well as regular scalloped potatoes. They tasted funny which was the cheese I think.
     It took 1 1/2 hr. to make with two people working.
     We cut the potatoes about 1/4 inch thick.
    INCH THICK???
    This MUST be a type-o! Can someone fix this please?
    Excellent recipe! I followed the ingredient list exactly (except for cheese - I used twice as much, we are cheese lovers ;) ). The only thing I have changed is the cooking time - I simmered the potatoes in a skillet for about 5 min., and I was baking it for at least 40 min. It still seemed runny so I turned off the oven and let the potatoes stand in there for about 10 min. When I took it out, the liquid was thick and yummy and the potatoes were golden brown on top! Delicious!
    Wasn't pleased with these at all. Followed the recipe exactly and to be frank, they were runny, bland and kind of a pain to make. I've been much happier with other scalloped potato recipes.
    I made these for my family last night and they all loved it. The only thing I did not like is the way the potatoes were cooked in the broth and then transfered over to the baking dish. Next time I'm going to cook my cut potatoes in a boling pot of water with some salt and cook them until they are translucent and make the broth in another pot then combine the two in the baking dish. I find this way alot easier and faster cook time before they go in the oven. Can't wait till I get to make it again!
    I made these tonight and they were so easy and delicious. I substituted shredded baby swiss for the gruyere and added sauteed onions. Also, I topped the dish with chives for a more onion-like flavor.
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