Ina Garten Scalloped Potatoes Recipe
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.
Equipment
- 9x13-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.