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Martha Stewart-Inspired Scalloped Potatoes

Close-up of Martha Stewart-Inspired Scalloped Potatoes showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: scalloped potatoes, Martha Stewart scalloped potatoes, creamy scalloped potatoes, cheesy potatoes, potato gratin, holiday side dish, Thanksgiving potatoes, Gruyère potatoes, easy scalloped potatoes, baked potato casserole

Find it online: https://marthadishes.com/martha-stewart-scalloped-potatoes-recipe/