Simple Scalloped Potatoes

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
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1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing

1/2 clove garlic

2 pounds russet potatoes, peeled and sliced 1/8-inch thick

Kosher salt and freshly ground pepper

1 1/4 cups low-sodium chicken broth

1/2 cup skim milk

1/4 teaspoon freshly grated nutmeg

4 fresh bay leaves

1/2 cup grated gruyere cheese (about 2 ounces)


  1. 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. 
  2. 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.) 
  3. 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. 
  4. Photograph courtesy Anna Williams

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