Martha Stewart Scalloped Potatoes Recipe
Follow this recipe for classic scalloped potatoes, featuring thinly sliced potatoes baked in a rich cream sauce until tender and golden brown. This is a reliable, elegant side dish perfect for special meals.
- Prep Time: 25 min
- Cook Time: 1 hour 30 min
- Total Time: 1 hour 55 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 pounds Russet potatoes, peeled
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp white cheddar cheese
- 1 cup shredded Gruyère cheese
Instructions
- Preheat your oven to 350 degrees F. Lightly butter a 9×13 inch baking dish.
- Peel and slice the potatoes very thinly, about 1/8 inch thick. A mandoline slicer works best for uniform slices.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in the warm milk until the sauce is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
- Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Stir in 1 1/2 cups of the cheddar cheese and all of the Gruyère cheese until melted and smooth.
- Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Sprinkle with one-third of the remaining cheddar cheese.
- Pour one-third of the cream sauce evenly over the potatoes. Repeat the layering process two more times, ending with the last of the cream sauce.
- Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
- Remove the foil and bake for another 30 to 45 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
- Let the scalloped potatoes rest for 10 minutes before serving.
Notes
- For the best texture, use starchy potatoes like Russets.
- If you do not have Gruyère, you can substitute it with more sharp white cheddar or Monterey Jack for a milder flavor.
- To ensure even cooking, slice the potatoes to a consistent thickness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
- Cholesterol: 90