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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. 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.