Scalloped potatoes are a creamy and cheesy dish everyone loves. This Ina Garten Scalloped Potatoes Recipe is a simple and delicious version of the classic dish.
It has soft potatoes and a yummy cheese sauce. It’s perfect for special meals like holidays or family dinners. This recipe is easy to follow and tastes amazing.
The best part? This Ina Garten Scalloped Potatoes Recipe is easy to make. With just a few ingredients, you can make a dish that everyone will enjoy.
Whether you’re cooking for a holiday or just a weeknight meal, this dish is sure to be a hit.
When I First Tried This Recipe
I first tried this Ina Garten Scalloped Potatoes Recipe at Thanksgiving. One bite and I loved it. It was creamy, cheesy, and so comforting.
What You’ll Need
- 9×13-inch baking dish
- Large saucepan
- Mandoline slicer or sharp knife
- Mixing spoon
- Aluminum foil
- Oven mitts
- Measuring cups and spoons
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 2 pounds Yukon Gold potatoes, sliced thin
- 1½ cups shredded Gruyère cheese
- 1 cup grated Parmesan cheese
How to Make It
- Preheat your oven to 375°F.
- Butter the baking dish.
- Melt butter in a large saucepan.
- Add chopped onion and cook until soft.
- Stir in garlic and cook for 1 minute.
- Slowly pour in the cream and milk.
- Add salt, pepper, and nutmeg.
- Simmer for 5 minutes, then turn off the heat.
- Layer half of the sliced potatoes in the dish.
- Pour half of the cream mixture over the potatoes.
- Sprinkle half of the cheeses on top.
- Repeat with the remaining potatoes, cream, and cheese.
- Cover the dish with aluminum foil.
- Bake for 40 minutes.
- Remove the foil and bake for another 20 minutes.
- Let the dish cool for 10 minutes before serving.
Tips for This Recipe
- Use a mandoline slicer for even potato slices.
- Don’t boil the cream—just let it simmer.
- Gruyère cheese gives great flavor, so use it!
- Let the potatoes rest for a few minutes before cutting.
- To check if it’s done, insert a knife into the potatoes—they should be soft.
What to Serve With This Recipe
1. Herb-Crusted Pork Tenderloin
This juicy pork goes great with creamy potatoes. The herb crust adds a nice texture.
2. Garlic Green Beans
Garlic green beans are fresh and light. They balance the richness of the potatoes.
3. Honey Glazed Carrots
Sweet carrots pair perfectly with the cheesy potatoes. The sweetness is a great contrast.
Conclusion
This Ina Garten Scalloped Potatoes Recipe is a creamy, cheesy, and easy dish. It’s a great side for many meals. With simple ingredients and steps, it’s sure to be a favorite.
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Ina Garten Scalloped Potatoes Recipe
Equipment
- 9×13-inch baking dish
- Large saucepan
- Mandoline slicer or sharp knife
- Mixing spoon
- Aluminum foil
- Oven mitts
- Measuring cups and spoons
Ingredients
- 2 tablespoons unsalted butter
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 2 pounds Yukon Gold potatoes sliced thin
- 1½ cups shredded Gruyère cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Butter the baking dish.
- Melt butter in a large saucepan.
- Add chopped onion and cook until soft.
- Stir in garlic and cook for 1 minute.
- Slowly pour in the cream and milk.
- Add salt, pepper, and nutmeg.
- Simmer for 5 minutes, then turn off the heat.
- Layer half of the sliced potatoes in the dish.
- Pour half of the cream mixture over the potatoes.
- Sprinkle half of the cheeses on top.
- Repeat with the remaining potatoes, cream, and cheese.
- Cover the dish with aluminum foil.
- Bake for 40 minutes.
- Remove the foil and bake for another 20 minutes.
- Let the dish cool for 10 minutes before serving.
Notes
- Use a mandoline slicer for even potato slices.
- Don’t boil the cream—just let it simmer.
- Gruyère cheese gives great flavor, so use it!
- Let the potatoes rest for a few minutes before cutting.
- To check if it’s done, insert a knife into the potatoes—they should be soft.
