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.
Ingredients
- 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
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a baking dish lightly with butter and set aside.
Slice the Potatoes
- Peel the potatoes carefully. Slice them thin and even. Thin slices help potatoes cook soft and evenly.
Make the Sauce Base
- Melt butter in a saucepan over medium heat. Add garlic and cook gently until it smells fragrant.
Add Flour
- Sprinkle flour into the pan. Whisk constantly for one minute. This removes raw flour taste.
Add Milk and Cream
- Slowly pour in milk and cream. Whisk nonstop to keep the sauce smooth and lump-free.
Season the Sauce
- Add salt, pepper, and nutmeg. Stir well. Let sauce simmer until slightly thick.
Layer the Potatoes
- Place half the potatoes in the baking dish. Spread them evenly in a single layer.
Add Sauce and Cheese
- Pour half the sauce over potatoes. Sprinkle half the cheese evenly on top.
Repeat the Layers
- Add remaining potatoes. Pour the rest of the sauce. Finish with remaining cheese.
Bake the Dish
- Cover with foil. Bake for 45 minutes. Remove foil and bake 15 more minutes.
Rest Before Serving
- Let scalloped potatoes rest for 10 minutes. This helps the sauce set nicely.
Notes
- 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.