Classic Scalloped Potatoes



  • Yields 6 – 8 servings as a side dish.
  • 2 tablespoons butter plus more for greasing baking dish
  • 1 1/4 cup whole milk
  • 1 1/4 cup heavy cream
  • 2 garlic cloves, peeled and grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • Pinch of freshly-ground nutmeg (optional)
  • 3 pounds potatoes, peeled and sliced thin


  1. Preheat oven to 350 degrees.
  2. Butter a 2-quart shallow baking dish.  Set aside.
  3. Combine the milk, cream, grated garlic, salt, pepper and nutmeg in a small mixing bowl.  Set aside.
  4. Shingle a third of the sliced potatoes in the baking dish.  Pour over a third of the milk and cream mixture.  Shingle another third of the potatoes into the dish and follow with another third of the milk and cream mixture.  Finish with the remaining third of the potatoes and pour over the remaining milk and cream mixture.  Dot the tops of the potatoes with the 2 tablespoons of butter.
  5. Cover with foil.  Place baking dish on a foil-lined baking sheet.  Bake for one hour and fifteen minutes, then remove foil from baking dish.  Continue baking for another 30 – 40 minutes or until top just begins to brown, potatoes are thoroughly cooked and everything is bubbly.
  6. Allow to rest about 15 – 20 minutes prior to serving.  Sauce will thicken as it rests.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach