Scalloped Potatoes · I’m a Food Blog

Scalloped potatoes are rich, creamy, carb-forward, and the perfect accompaniment to any large-format meat.

I say they’re a classic side dish for a reason, in fact, they’re rich and delicious enough to stand on their own. I’d be happy to just eat scalloped potatoes for dinner: well-cooked, soft potatoes in a rich and velvety cream sauce with a little golden brown cheese. Pure potato heaven.

What are Scalloped Potatoes?

Scalloped Potatoes is a gratin-style casserole made with thinly sliced ​​potatoes baked in a creamy sauce. The potatoes become full of flavor, tender and soft and thin. They are called scalloped potatoes because they look like a scallop.

The unique stacked texture is the best part of scalloped potatoes, like potato lasagna with layers of potatoes instead of noodles.

How to Make Scalloped Potatoes

For such a rich and flavorful dish, scalloped potatoes are surprisingly easy to make.

1. Peel and chop. Peel your potatoes and cut the potatoes into evenly spaced “scallop” or round pieces.
2. Boil. We will give the potato slices a quick bath with a little hot milk and cream.
3. arrange. Arrange the hot potato slices (with the cream mixture) in a buttered casserole dish, drizzled with a little grated ghee.
4. bake. Bake, covered in foil, until potatoes are soft and cooked through.
5. Broil. Remove the foil and fry until the tops of the potatoes are charred and beautifully brown.
6. Rest. Let the potatoes rest so that the cream thickens and gets absorbed into the potatoes.

enjoy!

Scalloped Potatoes Ingredients

• Potato. Try to get potatoes that are the same size all around so that your casserole comes out unified and beautiful. More information about potato alternatives below!
• Milk and cream. We will use a mixture of milk and cream to create a light, yet rich cream sauce in which the potatoes will be baked.
• Garlic and parsley. Classic potato flavors enhance the pure potato-y flavor of these Scalloped Potatoes.
• Gruyere. Gruyère just adds a touch of sweetness and texture to the potatoes without adding the tang of the cheese.

What are the best potatoes for scalloped potatoes?

There are only two types of potatoes that are suitable for scalloped potatoes: Yukon Golds (my absolute favorite) and Russets.

Yukon Golds They are perfect for scalloping because they are slightly starchy, beautiful yellow in color, and have a buttery potato flavor. They’re dense potatoes with thin skins, and when you use them, you get a richer casserole.

Russets (or Idaho) Potatoes are those large potatoes with dusty skin that most people use for baked potatoes. These are also excellent for scallops: fluffy, dry and starchy when cooked correctly. Russets are the milder of the two potatoes I recommend and if you’re a fan of light, fluffy potatoes, they make a more delicate, different-textured Scalloped Potato.

• Yukon Golds: Thick, buttery, rich, more potato flavor, sauce won’t be as thick but potatoes will keep their shape
• Russets: Light, delicate, fluffy, mild potato flavor, will thicken the sauce, but will break up

If you want the best of both worlds, you can use a mixture!

How thick to cut your potatoes

You don’t want to cut your potatoes too thick or thin. A uniform 1/8 to 1/4 inch is best. The mandoline is your best friend here, making it possible to cook potatoes very quickly and easily. You will get perfectly uniform slices which helps the potatoes cook at the same rate and make those slices very beautiful. i have this mandolin and I like it.

Cheesy Scalloped Potatoes

There seems to be a big debate over whether or not scalloped potatoes should have cheese. Purists say that scalloped potatoes are just potatoes in a roux-based sauce. Cheese lovers pile on the cheese. I’m a potato lover so I love all the scalloped potatoes.

I like this particular recipe because it doesn’t have so much cheese that it overpowers the flavor of the potatoes. It’s a nice balance between pure scalloped potatoes and cheesy scalloped potatoes.

Should I wash or soak potatoes for scalloped potatoes?

No! Don’t destroy all the starchy goodness of the potatoes. This thickens the cream and helps the potatoes cook evenly.

tips and tricks

• heat the milk And cream mixture with potatoes. The purpose of this step is pure genius: You thicken and mix the cream mixture with the garlic and thyme while you heat the potatoes so they remain pliable when you’re arranging them in the baking dish. Heating the potatoes in the cream helps distribute the starch in the potatoes, which naturally thickens the cream. Heating the potatoes also helps them cook evenly.
• Use the correct dish. A shallow dish is best for scalloped potatoes – this allows the tops of the potatoes to brown nicely. Traditional potato chips, which are the grandfather of scalloped potatoes, were very thin and using a shallow dish will mimic this well.
• give it a rest. As your scalloped potatoes rest, the cream sauce thickens and so they keep their shape when you cut the potatoes. The sauce will harden and mix back into the potatoes and you’ll get a nice pile of potatoes on your plate instead of falling all over the place. The perfect scalloped potatoes are creamy, velvety, and silky. Let them rest and eat them while they are not too hot, this will allow you to appreciate their pure potato-ness and texture.

Proceed:

Scalloped potatoes are perfect to make ahead. You can arrange the entire dish and just stop baking or you can go ahead and pre-bake the dish and then cover it in foil and reheat in a 350°F oven until heated through, about 15-30 minutes.

How to store:

Wrap them tightly and keep in the refrigerator for up to 5 days.

Reheating method:

You can reheat them in the microwave for 1-2 minutes or cover them in foil and reheat them in a 350°F oven for about 15-30 minutes.

Serve these with: