Martha Stewart Scalloped Potatoes Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

These Martha Stewart scalloped potatoes are the kind of side dish that quietly steals the show at dinner. Thin slices of Yukon Gold potatoes bake in a garlicky cream sauce with sweet onions and two kinds of cheese, turning tender and creamy underneath while the top crisps to a golden brown. Each forkful is rich, savory, and lightly perfumed with nutmeg. This version is inspired by Martha Stewart’s polished home-cooking style, but it is a home kitchen adaptation you can pull off in your own oven.

From start to finish, the dish takes about 95 minutes, with 20 minutes of hands-on prep and 75 minutes in the oven. It is a forgiving, mostly hands-off bake that suits a holiday table, a Sunday supper, or a potluck where you need something hearty. If you can slice potatoes evenly and stir a cream sauce, you are ready.

Why This Martha Stewart Scalloped Potatoes Works

The magic comes from slicing the potatoes to a consistent 1/8-inch thickness. Thin, even slices cook at the same rate, so you never end up with crunchy coins buried under soft ones, and the cream seeps between every layer.

A simple butter-and-flour roux gives the sauce body without making it heavy, and the nutmeg adds a warm background note that keeps the cream from tasting flat. Yukon Golds bring a buttery texture, while Gruyère and Parmesan build a savory, nutty crust as the dish bakes uncovered at the end.

What You’ll Love About It

You get creamy, tender potatoes under a bubbling cheese crust with very little fuss. The sauce comes together in one saucepan, and the layered bake is mostly hands-off once it goes in the oven. It feeds eight and reheats well, so leftovers are just as welcome.

Ingredients

Here is everything you need for the dish, in the order you will use it.

• 3 pounds (1.36kg) Yukon Gold potatoes — peeled and sliced 1/8-inch thick.
• 1 medium yellow onion — thinly sliced.
• 3 tablespoons (42g) unsalted butter — plus more for greasing the dish.
• 3 tablespoons (23g) all-purpose flour
• 2 cups (480ml) whole milk — whole milk gives the creamiest sauce.
• 1 cup (240ml) heavy cream
• 2 garlic cloves — minced.
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups (170g) shredded Gruyère cheese — shred it yourself for the smoothest melt.
• 1/2 cup (50g) grated Parmesan cheese

Equipment

• 9×13-inch (23x33cm) baking dish — deep enough to hold the layers.
• Mandoline or sharp chef’s knife — for even 1/8-inch slices.
• Medium saucepan — for the cream sauce.
• Whisk — for a lump-free sauce.
• Aluminum foil — to cover during the first bake.
• Clean kitchen towel — to dry the drained potatoes.

How to Make Martha Stewart Scalloped Potatoes

Step 1: Prep the Oven and Potatoes

Preheat the oven to 350°F (175°C) and generously butter a 9×13-inch (23x33cm) baking dish. Peel the potatoes and slice them 1/8-inch thick with a mandoline or sharp chef’s knife. Keep the slices in a bowl of cold water so they don’t brown while you work.

Step 2: Soften the Onion

Melt the butter in a medium saucepan over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Don’t let the onion brown, or the sauce will taste toasted rather than sweet.

Step 3: Add Garlic and Thicken

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to cook out the raw flour taste. Keep the mixture moving so it doesn’t catch on the pan.

Step 4: Build the Cream Sauce

Gradually whisk in the milk and heavy cream, working out any lumps as you go. Cook, whisking frequently, until the sauce thickens and bubbles slightly, about 5 minutes. Stir in the salt, pepper, and nutmeg, then remove from the heat.

Step 5: Layer the First Rounds

Drain the potato slices and pat them dry with a clean kitchen towel. Spread one-third of the potatoes in the prepared dish, overlapping them slightly. Top with half of the onion-cream sauce and one-third of the Gruyère.

Step 6: Repeat and Finish the Top

Repeat with another third of the potatoes, the remaining sauce, and another third of the Gruyère. Finish with the last of the potatoes in an even layer, then pour any sauce left in the pan over the top.

Step 7: Top, Cover, and Bake

Sprinkle the remaining Gruyère and all of the Parmesan evenly over the potatoes. Cover the dish tightly with aluminum foil and bake for 45 minutes. The foil traps steam so the potatoes cook through gently without the top drying out.

Step 8: Uncover and Brown

Remove the foil and continue baking until the top is golden brown and bubbling and the potatoes are tender when pierced with a knife, about 25 to 30 minutes more. Let the dish rest for 10 minutes before serving so the sauce settles.

What to Serve With It

This side pairs beautifully with roast chicken, roast beef, and green beans or a crisp green salad to balance the richness. For a cozy supper, set it next to sliced roast chicken and crusty bread to soak up the cream sauce.

Tips for the Best Results

• Slice evenly — a mandoline keeps every piece the same thickness for even cooking.
• Dry the slices — too much water on the potatoes thins out the sauce.
• Watch the onions — keep the heat moderate so they soften without browning.
• Shred fresh cheese — pre-shredded cheese can clump and melt unevenly.
• Seal the foil — a tight cover traps the steam that cooks the layers.
• Rest before serving — ten minutes lets the sauce thicken and set.

Easy Variations

• Swap the cheese — use 1 1/2 cups (170g) sharp white cheddar in place of the Gruyère.
• Add fresh herbs — stir 1 tablespoon of chopped fresh thyme into the sauce.
• Go extra garlicky — add 1 more minced clove to the saucepan with the others.
• Try a smoky note — whisk 1/2 teaspoon smoked paprika into the cream sauce.

Storing and Reheating

• Refrigerate leftovers — store in an airtight container for up to 4 days.
• Skip freezing — the potatoes turn watery once thawed, so freezing isn’t recommended.
• Make ahead — assemble up to 24 hours ahead, cover, chill, and add 10 to 15 minutes to the covered bake.
• Reheat gently — cover with foil and warm at 350°F (175°C) for 20 to 25 minutes until it reaches 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and the exact cheeses you use.

FAQs

Can I make this Martha Stewart scalloped potatoes recipe ahead of time?

Yes. Assemble the whole dish up to 24 hours in advance, cover, and refrigerate it. Add 10 to 15 minutes to the covered baking time since it starts cold.

Why are my scalloped potatoes still firm after baking?

The slices were likely too thick or the dish wasn’t covered tightly enough during the first bake. Slice to 1/8-inch and keep the foil sealed so the steam can tenderize the layers.

Can I use a different cheese?

Absolutely. Sharp white cheddar or Swiss both melt well and bring a similar nutty flavor. Keep the total amount at about 2 cups (225g) so the crust still sets properly.

Where did scalloped potatoes come from?

Scalloped potatoes are a long-standing American and British comfort dish, and the name refers to the way the slices are layered in a “scallop” pattern. Early versions were simple bakes of sliced potatoes and cream, and the cheesy style many of us know today grew popular over time.

Martha Stewart-Inspired Scalloped Potatoes

Print Recipe

Creamy, cheesy scalloped potatoes with tender layers of Yukon Gold potatoes bathed in a rich, garlicky cream sauce and topped with golden, bubbly Gruyère. This classic comfort side dish is inspired by Martha Stewart’s elegant home-cooking style, perfect for holidays and Sunday suppers.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 75
• Total Time: 95
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 pounds (1.36kg) Yukon Gold potatoes, peeled and sliced 1/8-inch thick
• 1 medium yellow onion, thinly sliced
• 3 tablespoons (42g) unsalted butter, plus more for greasing
• 3 tablespoons (23g) all-purpose flour
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 2 garlic cloves, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups (170g) shredded Gruyère cheese
• 1/2 cup (50g) grated Parmesan cheese

Instructions

1. Preheat oven to 350°F (175°C). Generously butter a 9×13-inch (23x33cm) baking dish. Peel the potatoes and slice them 1/8-inch thick using a mandoline or sharp chef’s knife; keep the slices in a bowl of cold water to prevent browning until ready to use.
2. In a medium saucepan, melt the butter over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Do not let the onion brown.
3. Stir in the minced garlic and cook for 30 seconds, until fragrant. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to remove the raw flour taste.
4. Gradually whisk in the milk and heavy cream. Cook, whisking frequently, until the mixture thickens and bubbles slightly, about 5 minutes. Stir in the salt, pepper, and nutmeg. Remove from heat.
5. Drain the potato slices and pat them dry with a clean kitchen towel. Spread one-third of the potatoes in the prepared baking dish, overlapping slightly. Top with half of the onion-cream sauce and one-third of the Gruyère.
6. Repeat with another third of the potatoes, the remaining sauce, and another third of the Gruyère. Finish with the remaining potatoes, arranging them in an even layer. Pour any remaining sauce from the pan over the top.
7. Sprinkle the remaining Gruyère and the Parmesan evenly over the potatoes. Cover the dish tightly with aluminum foil and bake for 45 minutes.
8. Remove the foil and continue baking until the top is golden brown and bubbling and the potatoes are tender when pierced with a knife, about 25 to 30 minutes more. Let rest for 10 minutes before serving.

Notes

Storage: Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the potatoes may become watery upon thawing. Make-ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Add 10 to 15 minutes to the covered baking time. Reheating: Reheat covered with foil in a 350°F (175°C) oven for 20 to 25 minutes, or until heated through. Microwave individual portions on high for 1 to 2 minutes.

Nutrition

• Calories: 410
• Sugar: 6g
• Sodium: 590mg
• Saturated Fat: 15g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 75mg

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