Scalloped Potatoes

 2 pounds Russet potatoes

2 tablespoons salted butter

2 teaspoons minced garlic

1 cup heavy cream

1 cup chicken broth

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 cup freshly grated Parmesan cheese


  1. Prepare an 8×8-inch pan or a 1½ to 2-quart casserole dish. Preheat oven to 425°F.
  2. Peel and thinly slice the potatoes (about 1/8-inch thick) using a mandoline, sharp knife, or food processor. Set aside.
  3. Melt the butter in a 2 to 3-quart Dutch oven over medium-high heat. Add minced garlic and cook for 60 seconds to toast.
  4. Pour in the heavy cream, chicken broth, salt, black pepper, and nutmeg. Stir to combine.
  5. Add the prepared potatoes and submerge them in the liquid. Bring to a simmer, cover, and reduce the heat to medium-low. Simmer for 10 minutes, until the potatoes are fork tender.
  6. Transfer potatoes to the prepared baking dish. (*Option to stop here and bake later, see below.) Sprinkle Parmesan cheese evenly over the top.
  7. Bake, uncovered, for 15 minutes, until the cream is bubbling and the top is golden brown.
  8. Let cool in the pan for 10 minutes before serving.

Make-Ahead Option

You can assemble the potatoes up to 24 hours in advance. Follow the recipe through simmering and transferring to your baking dish, cool, cover tightly with foil and refrigerate.

When ready to bake, let the dish sit out for 20–30 minutes while the oven preheats. Top with cheese and bake as directed, adding 5–10 extra minutes if starting from cold.


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