Get the Recipe: Creamy Scalloped Potatoes


  • 1 tablespoon butter
  • 2 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 garlic clove
  • 1 nutmeg clove, smashed (optional)


  • Preheat oven to 325F with oven rack in middle position.
  • Grease the bottom and sides of a 2-quart baking dish.
  • Layer potatoes in the dish, seasoning each layer with a sprinkle of salt and pepper.
  • Bring heavy cream, milk, and garlic to a simmer in a medium saucepan.
  • Fish out garlic and discard.
  • Pour hot milk over potatoes and place on a 13- x 9-inch baking dish. Bake until bubbly and golden brown on top, about 90 minutes.
  • Remove from oven and grate nutmeg over top just before serving.