Martha Stewart Scalloped Potatoes Recipe

The Martha Stewart Scalloped Potatoes Recipe is creamy, soft and full of comfort. Thin potatoes bake in a rich sauce until tender.

The top turns lightly golden and smells amazing. This dish feels perfect for holidays or family dinners. Many cooks trust this recipe because it is simple and reliable.

In this guide, you will learn How to make Martha Stewart Scalloped Potatoes step by step. You will also see the full Ingredients for Martha Stewart Scalloped Potatoes with easy tips.

My Experience With This Recipe

I made this recipe for a family dinner last winter. Everyone loves potatoes in my house. The slicing took some time, but it was worth it. While baking, the kitchen smelled warm and cozy.

The potatoes came out very soft and creamy. The sauce soaked into every layer. Each bite felt rich but not heavy. This recipe now feels special to me. I often make it for guests.

Recipe Card Info

• Recipe Name: Martha Stewart Scalloped Potatoes Recipe
• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Course: Side Dish
• Cuisine: American
• Calories: 320 kcal per serving

Equipment List

• Baking dish
• Sharp knife
• Cutting board
• Saucepan
• Whisk
• Measuring cups
• Measuring spoons
• Oven

Ingredients You Need for Martha Stewart Scalloped Potatoes Recipe

• 2 pounds potatoes, peeled and thinly sliced
• 2 cups whole milk
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon nutmeg
• 1 cup grated Gruyère or cheddar cheese

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a baking dish lightly with butter and set aside.

2. Slice the Potatoes

Peel the potatoes carefully. Slice them thin and even. Thin slices help potatoes cook soft and evenly.

3. Make the Sauce Base

Melt butter in a saucepan over medium heat. Add garlic and cook gently until it smells fragrant.

4. Add Flour

Sprinkle flour into the pan. Whisk constantly for one minute. This removes raw flour taste.

5. Add Milk and Cream

Slowly pour in milk and cream. Whisk nonstop to keep the sauce smooth and lump-free.

6. Season the Sauce

Add salt, pepper and nutmeg. Stir well. Let sauce simmer until slightly thick.

7. Layer the Potatoes

Place half the potatoes in the baking dish. Spread them evenly in a single layer.

8. Add Sauce and Cheese

Pour half the sauce over potatoes. Sprinkle half the cheese evenly on top.

9. Repeat the Layers

Add remaining potatoes. Pour the rest of the sauce. Finish with remaining cheese.

10. Bake the Dish

Cover with foil. Bake for 45 minutes. Remove foil and bake 15 more minutes.

11. Rest Before Serving

Let scalloped potatoes rest for 10 minutes. This helps the sauce set nicely.

Recipe Tips

• Slice potatoes evenly for best texture.
• Use starchy potatoes like Yukon Gold.
• Do not rush the sauce.
• Cover with foil to avoid burning.
• Let dish rest before serving.

Nutrition Information

Nutrient	Amount per Serving
Calories	320 kcal
Carbohydrates	34 g
Protein	9 g
Fat	18 g
Calcium	180 mg
Fiber	3 g

Serving Suggestions

These scalloped potatoes taste best when warm and creamy. Serve them with roasted chicken or baked fish. They also pair well with holiday meats.

The soft texture balances crispy foods nicely. This dish works for special meals or simple dinners. A fresh salad on the side adds balance.

Best Sides To Serve With

Roast chicken is a perfect match. Grilled steak works very well. Green beans add freshness. Steamed broccoli keeps the meal light. A simple salad helps balance the richness. These sides complete the plate.

Storage and Reheating Tips

Store leftovers in an airtight container. Keep them in the fridge for three days. Reheat in the oven at 325°F for best texture. Cover with foil while reheating. You can also microwave small portions. Add a splash of milk if dry.

FAQs about Martha Stewart Scalloped Potatoes Recipe

What type of potatoes work best for this recipe?
Yukon Gold potatoes work best because they are creamy. Russet potatoes also work. Avoid waxy potatoes. They do not soften as well.

Can I make this recipe ahead of time?
Yes, you can prepare it earlier. Assemble the dish and refrigerate it. Bake before serving. Add extra baking time if cold.

Why are my scalloped potatoes still hard?
This happens when slices are too thick. Slice potatoes very thin. Also make sure oven stays at correct temperature.

Can I use only milk instead of cream?
Yes, but the sauce will be lighter. Cream adds richness. Whole milk alone still tastes good.

Conclusion

The Martha Stewart Scalloped Potatoes Recipe is creamy, comforting and easy to follow. It uses simple ingredients and clear steps.

The result feels rich and homemade. Now you know How to make Martha Stewart Scalloped Potatoes at home. Keep the Ingredients for Martha Stewart Scalloped Potatoes ready and enjoy this classic side dish with confidence.