This Scalloped Potatoes recipe is so simple, and so very delicious! These potatoes are bursting with savory flavors, including garlic, cheese, and milk.
You’ve come to the right place for Simple Scalloped Potatoes! This recipe calls for no-nonsense ingredients and is ready in less than an hour from start to finish. Scalloped Potatoes are not only great for traditional family dinner nights, but are a crowd favorite at Holiday get togethers as well.
Don’t be afraid to tweak this fantastic recipe as needed! Not a fan of nutmeg? Omit it! Don’t have gruyere cheese on hand? Mozzarella or Parmesan would also be great!
Simple Scalloped Potatoes
These Simple Scalloped Potatoes are cheesy, easy, and great for the holidays.
- 1 1/2 tbsp. unsalted butter cut into pieces, plus more for brushing
- 1/2 clove garlic
- 2 lbs. russet potatoes peeled and sliced 1/8 in thick
- Kosher salt and freshly ground pepper
- 1 3/4 c. low-sodium chicken broth
- 1/2 c. skim milk
- 1/4 tsp. freshly grated nutmeg
- 4 fresh bay leaves
- 1/2 c. grated gruyere cheese about 2 ounces
- Position rack in the upper third of the oven and preheat to 425.
- 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 tsp. salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 tsp. salt, and pepper to taste.
- Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
- 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.)
- Dot the potatoes with the cut-up butter and sprinkle with gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before servings. Discard the bay leaves.
[My 2 Cents]
Use whatever cheese you want. I didn't have gruyere, so I used my new love, gouda. And of course, you know me, I omitted the nutmeg!
Adapted from Food Network Magazine, April 2011 issue