The Martha Stewart Scalloped Potatoes Recipe is a true classic. It is creamy, cheesy, and very comforting.
Many people love this dish for holiday dinners. It uses simple items from your kitchen. You will learn how to make Martha Stewart Scalloped Potatoes easily.
This dish features thin potato slices in a rich sauce. It tastes like a warm hug on a plate. This Martha Stewart Scalloped Potatoes Recipe is perfect for beginners.
Your family will ask for seconds every time. It is the best side dish for any big meal. Let’s look at the ingredients for Martha Stewart Scalloped Potatoes now.
When I first introduced to Martha Stewart Scalloped Potatoes
I first saw this recipe on a cooking show. Martha made it look so easy and elegant. I tried it for a Sunday brunch once.
The smell filled my whole house quickly. Everyone loved the golden, bubbly cheese on top. It became my favorite recipe for special guests.
Equipment List
- Large baking dish.
- A sharp knife or mandoline.
- Medium saucepan.
- Whisk.
- Measuring cups and spoons.
Ingredients You Need for Martha Stewart Scalloped Potatoes
- 3 lbs Russet potatoes (peeled and sliced).
- 3 cups whole milk.
- 4 tbsp unsalted butter.
- 1/4 cup all-purpose flour.
- 2 cups shredded Gruyere cheese.
- 1 tsp salt.
- 1/2 tsp black pepper.
- 1/2 tsp garlic powder.
- Fresh thyme for garnish.
Step-by-Step Guide
- Preheat your oven to 375°F. Grease your baking dish with butter.
- Slice potatoes into thin, even rounds. Use a mandoline for the best results.
- Melt butter in a saucepan. Whisk in flour for one minute. Slowly add milk while whisking.
- Cook the sauce until it gets thick. Add salt, pepper, and garlic powder.
- Place half the potatoes in the dish. Pour half the sauce over them. Add half the cheese.
- Add the rest of the potatoes. Pour the remaining sauce on top. Sprinkle the rest of the cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake 20 more minutes.
Tips to Make the Best Martha Stewart Scalloped Potatoes
- Slice potatoes very thin for even cooking.
- Use high-quality cheese for better flavor.
- Let the dish rest before serving.
- Add a pinch of nutmeg for warmth.
FAQs about Martha Stewart Scalloped Potatoes
Q: Can I use red potatoes?
A: Yes, red potatoes work very well. They hold their shape during baking.
Q: Can I make this ahead?
A: Yes, assemble it a day early. Keep it covered in the fridge.
Q: How do I store leftovers?
A: Put them in an airtight container. Keep them in the fridge for three days.
Final Thoughts
This recipe is a winner for every home cook. It is simple, delicious, and very reliable. You can serve it with ham or beef.
It makes every dinner feel like a party. Give this dish a try tonight!
More Amazing Recipes
Martha Stewart Scalloped Potatoes Recipe
Equipment
- Large baking dish
- A sharp knife or mandoline.
- Medium saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 3 lbs Russet potatoes peeled and sliced.
- 3 cups whole milk.
- 4 tbsp unsalted butter.
- 1/4 cup all-purpose flour.
- 2 cups shredded Gruyere cheese.
- 1 tsp salt.
- 1/2 tsp black pepper.
- 1/2 tsp garlic powder.
- Fresh thyme for garnish.
Instructions
- Preheat your oven to 375°F. Grease your baking dish with butter.
- Slice potatoes into thin, even rounds. Use a mandoline for the best results.
- Melt butter in a saucepan. Whisk in flour for one minute. Slowly add milk while whisking.
- Cook the sauce until it gets thick. Add salt, pepper, and garlic powder.
- Place half the potatoes in the dish. Pour half the sauce over them. Add half the cheese.
- Add the rest of the potatoes. Pour the remaining sauce on top. Sprinkle the rest of the cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake 20 more minutes.
Notes
- Slice potatoes very thin for even cooking.
- Use high-quality cheese for better flavor.
- Let the dish rest before serving.
- Add a pinch of nutmeg for warmth.