Scalloped Garlic Potatoes

Yield: 6 servings

Prep Time: 25 min

Cook Time: 1 hr, 30 min

Scalloped Garlic Potatoes

Here's a quick and easy recipe for potatoes. Hint: Leftovers are good with breakfast as a side to eggs!


5 medium Russet potatoes
salt, to taste
4 large garlic cloves, chopped finely
1 1/2 cups milk
1/3 cup heavy whipping cream


1. Preheat oven to 325 degrees F. Butter 8x8x2-inch baking dish. (photo above shows the recipe doubled in a larger oval pan)

2. Peel and slice potatoes (about 1/4-inch thick). Place layer in baking dish; lightly season with salt and sprinkle with some garlic. Repeat layering with remaining potatoes and garlic. Pour milk evenly over potatoes. Bake, covered, for 45 minutes.

3. Remove the cover, drizzle cream over potatoes, then return to oven and bake 45 minutes longer (uncovered).

4. Serve hot; or if not serving right away, cool potatoes, cover snugly with foil and freeze until needed.



3 Responses to “Scalloped Garlic Potatoes”

  1. postedApr 5, 2010 9:54 AM
    Tiffany Odiorne

    Made these potatoes as well as the green beans with caramalized shallots for Easter and they were amazing. I also made the lemon truffle cake, so pretty and tasted delicious! Thanks for the great recipes!

  2. postedSep 19, 2013 9:35 AM

    In step 2, it says to bake uncovered. Then in step 3 it says to uncover. I assume that in step 2, you should bake covered? Then remove the foil and finish baking uncovered? Thanks!

    • September 19th, 2013 @ 9:39 AM

      Sorry about that- yes, and I just changed the instructions to note. Thank you for discovering this error!

Leave a Comment