Image Credit: Joe Lingeman

The Best Scalloped Potato Recipe

By EMMA CHRISTENSEN

You know it’s a party when the scalloped potatoes show up.

Image Credit: Joe Lingeman

With its layers of cream and potatoes that are baked until bubbly, this dish perfectly pairs comfort and elegance. Here’s how to make the best ones.

Starch helps the cream thicken up into a velvety sauce during cooking. Go for Russet potatoes or Yukon Golds.

Image Credit: Joe Lingeman

Use starchy potatoes. 

I tend to agree. To find which method or methods work best, I tested eight that are touted by trusted website sources and compared the results side-by-side

Prepare the potatoes.

Peel and thinly slice the potatoes, then add them to a pot with cream (or milk), bay leaf, thyme, and salt and pepper. Warm the mixture on the stovetop, stirring a few times, until the liquid just starts bubbling.

Image Credit: Joe Lingeman

I tend to agree. To find which method or methods work best, I tested eight that are touted by trusted website sources and compared the results side-by-side

Using a slotted spoon, transfer the potatoes to a greased baking dish and arrange them in an even layer.

Layer the potatoes in a baking dish.

Image Credit: Joe Lingeman

I tend to agree. To find which method or methods work best, I tested eight that are touted by trusted website sources and compared the results side-by-side

Cover the potatoes with
the cream.

Remove the bay leaf from the remaining cream mixture, and pour the mixture over the potatoes, stopping just below the top layer.

Image Credit: Joe Lingeman

Pop it in the oven.

Bake at 375° for 30 minutes, then rotate and bake for 20 to 30 more. When the dish no longer jiggles and the top is brown, take it out and let it cool for at least 10 minutes.

Image Credit: Joe Lingeman

I tend to agree. To find which method or methods work best, I tested eight that are touted by trusted website sources and compared the results side-by-side

Dig in!

Scoop it out with a slotted spoon or fish spatula. Try drizzling a little of the reserved sauce left in the pan over the top of each serving.

Image Credit: Joe Lingeman

I tend to agree. To find which method or methods work best, I tested eight that are touted by trusted website sources and compared the results side-by-side

This dish is more about potatoes cooked in cream rather than a firmly set casserole, so the sauce might still be fairly loose and liquidy even once the dish is bubbling and the potatoes are tender. This is all fine! Nothing about potatoes cooked in cream is really a bad thing.

Image Credit: Joe Lingeman

For the complete recipe, visit thekitchn.com