Simple Scalloped Potatoes - Everyday Food with Sarah Carey

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Peel and thinly slice 3 lbs of Yukon Gold potatoes, aiming for less than an eighth of an inch thick.

Rub a buttered 2-quart baking dish with crushed garlic for flavor.

Layer the sliced potatoes in the baking dish, slightly overlapping them for presentation.

Season each layer of potatoes with a little salt.

In a bowl, combine 1 and 1/4 cups of heavy cream, 1 and 1/4 cups of whole milk, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper to make the cream mixture.

Pour the cream and milk mixture over the potatoes until it comes up to just underneath the top layer of potatoes.

Dot the top of the potatoes with 2 tablespoons of unsalted butter.

Preheat the oven to 350°F (175°C).

Cover the baking dish and bake for 1 hour.

Uncover the dish and bake for an additional 30 minutes until golden brown and bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens