Simple Scalloped Potatoes

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

Yield:
6-8 servings
Level:
Easy

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


CATEGORIES:
View All

More Recipes and Ideas
YOU MIGHT ALSO LIKE
3.7 29
I made this for Easter following the directions exactly. It was good, but a little too salty for my taste. item not reviewed by moderator and published
I made this for Easter and it was a big hit. I did not follow the recipe exactly. I ran the potatoes through a food processor so they were much more thinly sliced. item not reviewed by moderator and published
The taste was okay, but I used 1% milk and a bit more cheese than called for. I give this 2 stars cause the cooking instructions were wrong. 1" slice? No way. 1" anything is a chunk, not a slice, and these potatoes would not have cooked in the allotted time if I followed their steps. Cut into 1/8" slices. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It was o.k. - not to die for. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
I have made many dishes with potatoes and this was by far the worst! the only thing right about it was the cooking time.... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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"! item not reviewed by moderator and published
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. item not reviewed by moderator and published

This recipe is featured in:

Easter