Scalloped Potatoes

If you are looking for a comforting side dish look no further. The perfect potato side dish made it’s way into my inbox on March 20th via Food Network’s Recipe of the Day email.

It’s rare when the Recipe of the Day is one that perfectly fits my menu or pantry items but this one arrived just in time to use up the bag of potatoes that were starting to get questionable.

And I got to break out the mandolin I got for Christmas! While I peeled potatoes Stuart slice away – he loved how quick and easy it was.

Scalloped Potatoes


  • 2 1/2 lb red potatoes
  • 2 C half-and-half
  • 1 tbsp kosher salt
  • 1 clove garlic, smashed
  • 2 tbsp unsalted butter
  • black pepper, to taste


  1. Preheat oven to 350 degrees F. Grease an 8×8″ casserole dish.
  2. Peel and slice potatoes to 1/8″ thick slices. This is easily done with a mandolin but if you don’t have one slice as thinly as you can.
  3. In a large pot combine potatoes with the remaining ingredients. Bring to a boil and reduce the heat to medium. Cook, stirring, until mixture has thickened.
  4. Pull out the garlic clove and pour into prepared casserole dish. Give it a shake so the potatoes settle evenly.
  5. Bake for 1 hour until bubbly and golden on top. Allow to rest for 10 minutes before cutting into it – if you don’t it’ll still taste fabulous but won’t look as beautiful.

*This recipe is modified from Food Network Kitchens*

Scalloped Potatoes

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