Scalloped potatoes make a supremely satisfying side dish. Scalloped potatoes make a supremely satisfying side dish. Israeli Kitchen Scalloped potatoes make a supremely satisfying side dish. (Photo: Jerry James Stone)

Scalloped potatoes

Cold weather bringing on the cravings? Don't fight 'em – feed 'em.

  • Yield: Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 1 hour

Winter is all about the comfort food. It's cold out, so a toasty warm food coma is all I ask for! And trust me, these scalloped potatoes will do the trick.

Gooey, warm, and delicious, just the way comfort food should be!


  • 1 clove garlic, smashed
  • 2 tablespoons unsalted butter
  • 2 1/2 pound Yukon Gold potatoes
  • 2 cups half and half
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • Pinch nutmeg


Preheat the oven to 350° F. Rub the garlic around the inside of a small dutch oven and let it dry. Reserve the remaining garlic.

Rub the butter around the inside of the dish. Reserve the remaining butter.

Thinly slice the potatoes, about 1/8" thick slices.

Combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes.

Shake the pan so the potatoes are distributed evenly and transfer to the oven.

Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

Related Topics: Vegetarian

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