Scalloped Potatoes
Creamy scalloped potatoes with a golden crust, made with Yellow Finn potatoes and half-and-half. A classic side dish perfect for holidays or family dinners.
Ingredients
- 1 clove garlic smashed
- 29.6 ml unsalted butter
- 1.02 kg Yellow Finn potatoes
- 473 ml half-and-half
- 14.8 ml kosher salt
- Freshly ground black pepper
- nutmeg
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 0.46 mg
- Magnesium: 14.5 mg
- Phosphorus: 113 mg
- Potassium: 204 mg
- Zinc: 0.59 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml unsalted butter
- 1.02 kg Yellow Finn potatoes
- 473 ml half-and-half
- 14.8 ml kosher salt
- Freshly ground black pepper
- nutmeg
Prepare
- 1 clove garlic, smashed
Let's Cook
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Step 1.
Preheat the oven to 350°F. Rub the smashed garlic clove around the inside of an 8x8x2-inch casserole dish, then let it dry. Reserve the remaining garlic. Rub 2 tablespoons unsalted butter around the inside of the dish, reserving the remaining butter.
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Step 2.
Peel and thinly slice 2 1/4 pounds Yellow Finn or other waxy potatoes on a mandoline or vegetable slicer to about 1/8-inch thickness.
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Step 3.
In a medium saucepan, combine the reserved garlic, reserved butter, sliced potatoes, 2 cups half-and-half, 1 tablespoon kosher salt, freshly ground black pepper to taste, and a pinch of nutmeg. Bring to a boil over high heat, then reduce heat to medium-high and cook, stirring frequently, until the mixture thickens, about 5 minutes.
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Step 4.
Transfer the potato mixture to the prepared casserole dish. Shake the dish gently to distribute the potatoes evenly.
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Step 5.
Bake the potatoes in the preheated oven, basting occasionally with the liquid in the dish, until lightly browned and bubbly, about 1 hour.
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Step 6.
Remove from the oven and let cool for 10 minutes before serving.