Two-Tone Scalloped Potatoes gives new life to a holiday table classic. Everyone will be begging for seconds! Your guests will love it!
Potatoes are my go to, must have side dish during the holidays. Mashed potatoes are hands down everyone’s favorite. I mean really, how can you not love the best comfort food ever? I got the best food compliment of my life last year at Thanksgiving when my dad told me I the mashed potatoes I made tasted just like my grandma’s. I was floored. Game over. I’ve arrived as a cook.
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Since I’ve perfected mashed potatoes it’s time to turn my attention to one of my other favorite preparations, scalloped potatoes. Simple, delicious, creamy, and oh so good! I’ve made these potatoes a few times now, a few different ways, and this version is definitely my favorite. You can make this recipe with all Yukon Gold potatoes if you prefer, but I love the color and look when you through some purple potatoes in the mix. And yes, they taste just like regular potatoes. While I’m a big garlic lover, don’t add extra. This dish is perfectly balanced and the garlic flavor definitely comes through. Trust me.
12 Bloggers has been on of my favorite series this year, and I’m happy to announce we’ll be doing it again next year!! So strap in and get ready for even more delicious 12 ingredient or less recipes on the 12th of every month. If you missed any of our recipes from this year, hit up the 12 Bloggers section of the site. You’ll see all of my recipes, but each post all has links to all 12 themed recipes for the month.
- Broccoli and Cheese Hasselback Potatoes from Big Bear’s Wife
- Potato Bread from Betsy Life
- Spiced Sweet Potato Skewers from Home Cooking Memories
- Roasted Rosemary Potatoes from Cooking on the Front Burner
- Garlic Parmesan Parslied Potato Stacks from Love Bakes Good Cakes
- Green Chile Scalloped Potatoes from Thyme for Cocktails
- Two-Tone Scalloped Potatoes from Bread Booze Bacon
- Copycat Cracker Barrel Hashbrown Casserole from A Night Owl
- Loaded Tater Tot Bake from Pink Cake Plate
- Bacon Cheddar Scalloped Potatoes from I Love My Disorganized Life
- Sweet Potato Casserole from See Vanessa Craft
- Loaded Slow Cooker Potatoes from Around My Family Table
- 4 Yukon Gold potatoes, rinsed
- 6 Purple potatoes, rinsed
- 1 clove garlic, smashed
- 2 tablespoons unsalted butter
- 2 cups half-and-half
- 1/2 tablespoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- Preheat the oven to 350 degrees F. Rub the garlic around the bottom and sides of a 9-inch x 9-inch baking dish. Remove the garlic from the dish and set aside in a bowl.
- Using a sharp chef's knife or a mandoline slicer, cut the potatoes into very thin slices. Place in a large bowl and set aside.
- Place a large pot over medium-high heat. whisk together the garlic, butter, half-and-half, salt, pepper, and nutmeg. Bring to a simmer.
- Add the potatoes and bring to a boil. Cook until the sauce begins to thicken, about 5 to 7 minutes. Transfer the potatoes to your prepared baking dish, and then carefully pour the sauce over the potatoes. (I like putting the potatoes in first so that they don't splash into the hot liquid, like what usually happens if you were to pour everything from the pot at once.) Use a large spoon to distribute the potatoes evenly in the dish.
- Bake for 1 hour. Spoon the sauce over the potatoes a couple times during baking to keep the potatoes on top from drying out. The top will be golden brown and the sauce will be bubbling.
- Remove from the oven and let rest for 10 to 15 minutes before serving.