Martha Stewart Scalloped Potatoes Recipe

When it comes to holiday dinners or cozy Sunday meals, nothing beats a classic side dish. This Martha Stewart Scalloped Potatoes Recipe is the ultimate definition of comfort food.]

It features thinly sliced potatoes layered in a rich, creamy sauce that tastes like home. If you want a dish that feels elegant but stays simple, this is it. Learning how to make Martha Stewart Scalloped Potatoes will surely level up your cooking game this season.

What Makes This Martha Stewart Scalloped Potatoes Special

This dish stands out because it focuses on high-quality, simple ingredients. Unlike many modern versions, this recipe does not rely on heavy canned soups. Instead, it uses a traditional technique to create a velvety texture.

The natural starch from the potatoes thickens the cream perfectly. It results in a dish that is rich, buttery, and incredibly satisfying. Every bite offers a melt-in-your-mouth experience that guests always rave about at dinner parties.

Equipment List

• A sharp chef’s knife or a mandoline slicer.
• A large 9×13 inch baking dish.
• A medium saucepan for heating the liquid.
• A whisk for smooth mixing.
• Measuring cups and spoons.
• Aluminum foil for covering the dish.

Recipe Overview

• Recipe Name: Martha Stewart Scalloped Potatoes
• Servings: 8 people
• Prep Time: 20 mins
• Cook Time: 60 mins
• Total Time: 80 mins
• Course: Side Dish
• Cuisine: American
• Calories: 310 kcal per serving

Ingredients You Need for Martha Stewart Scalloped Potatoes Recipe

To get the best results, gather these ingredients for Martha Stewart Scalloped Potatoes:

• 3 pounds of Yukon Gold potatoes (peeled and sliced thin).
• 3 tablespoons of unsalted butter (plus extra for the dish).
• 1 small yellow onion (finely minced).
• 2 cloves of garlic (pressed or minced).
• 3 tablespoons of all-purpose flour.
• 2 cups of whole milk.
• 1 cup of heavy cream.
• 1.5 teaspoons of kosher salt.
• 1/2 teaspoon of freshly cracked black pepper.
• 1/4 teaspoon of ground nutmeg.
• 1 cup of shredded Gruyère or white cheddar cheese (optional).

Step-by-Step Guide

1. Prep the Oven and Pan

Preheat your oven to 375°F (190°C). Generously grease your baking dish with butter to prevent sticking. This ensures the edges get nice and crispy.

2. Slice the Potatoes

Peel the potatoes and slice them into 1/8-inch thick rounds. Use a mandoline if you have one for even pieces. Uniform slices help the potatoes cook at the same rate.

3. Sauté the Aromatics

Melt butter in a saucepan over medium heat. Add the minced onion and garlic. Cook for about 3 minutes until they are soft, fragrant, and translucent.

4. Create the Roux

Whisk the flour into the butter and onion mixture. Cook it for 1 minute to remove the raw flour taste. Keep stirring so it does not burn or brown.

5. Add the Liquids

Slowly pour in the milk and heavy cream while whisking constantly. Bring the mixture to a gentle simmer. It should thicken slightly into a smooth, creamy sauce.

6. Season the Sauce

Stir in the salt, black pepper, and nutmeg. The nutmeg adds a subtle warmth that is classic in French-style cream sauces. Remove the pan from the heat.

7. Layer the Dish

Arrange half of the potato slices in the prepared baking dish. Pour half of the cream sauce over them. Repeat with the remaining potatoes and the rest of the sauce.

8. Bake the Potatoes

Cover the dish tightly with aluminum foil. Bake for 40 minutes. Covering the dish traps steam, which makes the potatoes tender and prevents the top from burning.

9. Brown the Top

Remove the foil and sprinkle cheese over the top if desired. Bake for another 20 minutes. The top should be golden brown and the sauce should be bubbly.

10. Let It Rest

Take the dish out of the oven. Let it sit for 10 minutes before serving. This allows the sauce to set so it isn’t too runny when scooped.

Expert Tips & Variations

• Use the right potato: Yukon Golds are best because they hold their shape but stay creamy.
• Uniform Slices: Try to keep all slices the same thickness for even cooking.
• Add Herbs: Stir in fresh thyme or rosemary for an earthy flavor profile.
• Make it Cheesy: Martha often uses Gruyère for a nutty, sophisticated taste.
• Infuse the Milk: Heat the milk with a bay leaf earlier for extra depth.

Interesting Facts About Scalloped Potatoes

Did you know the term “scalloped” refers to the way the potatoes are sliced? It comes from the Old English word “scollop,” which means to cut into a shell shape.

While people often confuse them with Potatoes Au Gratin, traditional scalloped potatoes usually don’t require cheese. They rely mostly on cream and flour for their texture.

Perfect Dishes to Serve With Martha Stewart Scalloped Potatoes

These potatoes are very versatile and pair well with many mains. They are a classic partner for a honey-glazed ham or a roasted turkey.

If you are making a Sunday roast beef, these potatoes soak up the juices beautifully. For a lighter meal, serve them alongside a crisp green salad and roasted chicken.

Storage and Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheating: Use the oven at 350°F to keep the texture creamy.
• Microwave: Heat individual portions for 2 minutes, adding a splash of milk if dry.
• Freezing: It is not recommended to freeze this dish, as the cream may separate.

Nutrition Information

Nutrient	Amount
Calories	310 kcal
Total Fat	18g
Cholesterol	55mg
Sodium	480mg
Total Carbohydrates	32g
Protein	6g

Health Benefits

While this is a decadent dish, potatoes offer great health benefits. They are naturally high in potassium, which supports heart health.

They also provide Vitamin C and Vitamin B6. Using real garlic and onions adds antioxidants to your meal. When enjoyed in moderation, this dish provides a good energy boost from healthy carbohydrates.

FAQs about Martha Stewart Scalloped Potatoes Recipe

Can I make this dish ahead of time?

Yes, you can assemble the dish and keep it in the fridge for a few hours. However, it is best to bake it fresh. If you bake it early, reheat it gently in the oven to maintain the creamy sauce texture.

Why are my scalloped potatoes still hard after an hour?

This usually happens if the potato slices are too thick. It can also happen if the oven temperature is too low. Make sure to slice them very thin and keep the dish covered with foil for the first half of baking.

What is the difference between scalloped and au gratin potatoes?

Scalloped potatoes are typically cooked in a basic cream sauce with herbs. Au gratin potatoes usually include layers of cheese and a crunchy breadcrumb topping. This recipe sits right in the middle if you choose to add the optional cheese.

Can I use low-fat milk for this recipe?

You can, but the sauce will be much thinner. The richness of whole milk and heavy cream is what makes this recipe successful. If you want a lighter version, try using 2% milk but keep the flour amount the same.

Final Thoughts

Making this Martha Stewart Scalloped Potatoes Recipe is a wonderful way to show love to your family. The creamy layers and golden top make it a showstopper on any tabl

I hope you enjoy the warm, buttery flavors as much as I do. It truly is the perfect side dish for any occasion. Happy cooking, and enjoy every delicious bite.