Crunchy roast potatoes are the go-to accompaniment for juicy turkey but there are plenty of other alternatives that can be made instead.
These creamy scalloped potatoes can be prepared in just 15 minutes and are so easy to cook – even in a busy oven.
Sharing the recipe on her website, US chef Martha Stewart claimed: “This rich side is a crowd-pleaser that can share the oven with your roasting bird at Thanksgiving.”
The dish comprises thinly sliced potatoes in a thick creamy sauce that resembles the popular dish, dauphinoise.
This recipe, however, is made without cheese so the creaminess of the milk and butter really comes through.
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- Two tablespoons unsalted butter (and extra for greasing)
- One garlic clove, smashed and peeled
- 1.5kg Yukon Gold potatoes, thinly sliced
- One and a quarter cups of whole milk
- One and a-quarter cups heavy cream
- One teaspoon of coarse salt
- Half a teaspoon of ground pepper
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Martha Stewart’s simple scalloped potatoes recipe
Preheat the oven to 175C then butter a shallow square baking dish and rub with the peeled and smashed garlic.
Thoroughly wash and scrub the potatoes then slice them very thinly using a sharp chef’s knife or mandolin for even layers.
Carefully arrange the sliced spuds in the dish, overlapping slightly to create a complete base.
Then, in a small bowl, combine the milk, cream, salt, and pepper. Pour the creamy mixture over potatoes and dot with a few knobs of butter, before covering the dish with foil.
Place the prepared dish on a rimmed baking sheet and bake on the top rack of the oven until the potatoes are tender when pierced with a knife.
This should take about one hour according to Martha, who suggested baking the dish uncovered for the final 30 to 40 minutes until the top is “golden in spots”.
Once cooked, leave the potatoes to rest for 20 minutes before serving.
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