Martha's Scalloped Potatoes

This recipe creates classic scalloped potatoes, featuring thinly sliced Yukon golds layered with a rich, garlic-infused milk and heavy cream sauce. Finished with shredded Gruyere and baked until tender and golden, it's a comforting and elegant side dish for any meal.

Print Recipe

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 3142.5 kcal

Equipment

1 Baking Dish A 9x13 inch (23x33 cm) gratin or casserole dish is ideal.
1 Mandoline or Sharp Chef's Knife For achieving uniformly thin potato slices, crucial for even cooking.
1 Medium Saucepan For warming the milk and cream mixture.
1 Whisk For combining the sauce ingredients smoothly.
1 Cheese Grater For shredding Gruyere, if not pre-shredded, for optimal melt.

Ingredients

Main

3 pounds Yukon gold potatoes peeled and sliced paper thin
2 ½ cups milk
1 cup heavy cream
1 clove garlic peeled
3 tablespoons unsalted butter softened
5 ounces Gruyere cheese shredded
Coarse salt and freshly ground black pepper

Instructions

Preheat your oven to 375°F (190°C).
Generously butter a 9x13-inch (23x33 cm) baking dish.
Peel the Yukon gold potatoes and slice them paper-thin, ideally 1/8 inch (3mm) thick, using a mandoline or a very sharp knife.
In a medium saucepan, combine the milk, heavy cream, and garlic clove. Bring the mixture to a gentle simmer over medium heat, then remove from heat and discard the garlic.
In the prepared baking dish, arrange one-third of the potato slices in an even layer. Season generously with coarse salt and freshly ground black pepper.
Sprinkle one-third of the shredded Gruyere cheese over the potato layer, then ladle one-third of the warm milk and cream mixture evenly over the cheese.
Repeat layering the potatoes, seasoning, Gruyere, and milk mixture two more times, ensuring the top layer is evenly covered with cheese and cream.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for another 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
Let the scalloped potatoes rest for 10-15 minutes before serving to allow the sauce to set.

Notes

1. Uniformity is key: Ensure potato slices are as thin and even as possible, ideally 1/8 inch thick, to guarantee consistent cooking and a smooth texture. A mandoline is highly recommended.2. Infuse the dairy: Gently heat the milk and cream with the garlic clove, then discard it. This subtly flavors the sauce without overwhelming the potatoes. Avoid boiling to prevent scorching.3. Season generously: Potatoes absorb a lot of seasoning. Layer salt and pepper throughout the dish, not just at the end.4. The Resting Period: Allowing the gratin to rest for 10-15 minutes after baking helps the sauce set and prevents it from being too runny when served, ensuring cleaner slices.5. Grate your own Gruyere: Freshly grated Gruyere melts more smoothly and offers a superior nutty flavor compared to pre-shredded varieties.