Martha Stewart Scalloped Potatoes Recipe
Are you looking for the perfect side dish for dinner? This Martha Stewart Scalloped Potatoes Recipe is a wonderful choice.
Ingredients
- 3 pounds of large Russet or Yukon Gold potatoes.
- 2 cups of whole milk for a rich base.
- 1 cup of heavy cream for extra creaminess.
- 3 tablespoons of unsalted butter for the sauce.
- 3 tablespoons of all-purpose flour to thicken it.
- 1 teaspoon of kosher salt to season the layers.
- 1/2 teaspoon of black pepper for a warm spice.
- 1/2 cup of grated Gruyere or white cheddar cheese.
- 1 tablespoon of fresh thyme leaves for a bright smell.
- 1 clove of garlic minced very finely for flavor.
Instructions
Warm Your Oven
- Start by heating your oven to 375 degrees now. Butter the bottom and sides of your baking dish.
Prepare the Potatoes
- Wash and peel all of your large potatoes. Slice them into very thin rounds about 1/8 inch.
Make the Creamy Base
- Melt butter in a pan and whisk in flour. Slowly add the milk and cream while stirring fast.
Flavor the Sauce
- Add the salt, pepper, garlic, and fresh thyme. Cook until the sauce is thick and very smooth.
Layer the Potatoes
- Place a layer of potato slices in the dish. Pour a little bit of sauce over the top.
Repeat the Layers
- Keep adding layers of potatoes and sauce until done. Press them down so they stay in the liquid.
Add the Cheese
- Sprinkle the grated cheese all over the top layer. This will create a beautiful golden brown crust later.
Bake Until Golden
- Cover with foil and bake for 45 minutes. Remove foil and bake 20 more minutes until soft.
Notes
- Use a mandoline for perfectly even potato slices.
- Choose starchy potatoes like Russet for the best texture.
- Soak sliced potatoes in water to remove extra starch.
- Do not skip the garlic for a savory taste.
- Let the dish rest for ten minutes after baking.
- Add a pinch of nutmeg to the cream sauce.
- Make sure the potatoes are fully covered by sauce.