Scalloped Potatoes
Servings Prep Time
10people 30minutes
Cook Time
2 + 1/2hours
Servings Prep Time
10people 30minutes
Cook Time
2 + 1/2hours
Instructions
  1. Preheat oven to 400F.
  2. In a saucepan over medium heat, bring milk, cream, garlic, rosemary, thyme, salt, pepper to a boil. Once boiling, turn heat to medium low and simmer for 10 minutes. After 10 minutes, remove from heat and strain out the solids from the milk mixture. Set milk aside.
  3. In a food processor, pulse shallot until finely minced. Add butter cubes and pulse a few times until shallots and butter are combined. Set aside.
  4. Layer potatoes in a single layer in a large (2-3 quart baking dish). Then dollop 1-2 teaspoons of the shallot butter over the top. Then add another single layer of potatoes and another 1-2 teaspoons of shallot butter over the top. Continue layering until all the potatoes and shallot butter have been added to the baking dish.
  5. Pour strained milk mixture over top of the potatoes slowly, making sure that the milk gets into all the crevices between the potato layers. Cover with foil.
  6. Bake covered for 45 minutes. Then remove foil and bake for an additional 30-45 minutes or until top is brown and bubbling and potatoes are fork tender.
  7. Let stand at least 30-45 minutes so that potatoes can set up and the milk mixture is absorbed. Serve warm.
Recipe Notes

This recipe can be made up to a day ahead of time and warmed prior to serving.  

Alex Gatter is the founder, content creator and recipe developer behind  Ruffled Apron. A lover of cheese, red wine, and country music, Alex thrives on sharing her food and kitchen secrets with anyone who will listen.  When she isn’t in the kitchen creating new recipes or sharing menu planning hacks, she is busy spending time with her family and friends or binge-watching Bravo.