Scalloped Potatoes

Examined and perfected, this traditional Scalloped Potatoes layers sliced potatoes and onions with a simple selfmade cream sauce. It’s baked till golden and bubbly.

Taste: Creamy and barely buttery, these potatoes are the definition of consolation.
Prep forward: These could be ready a few days forward of time, test the recipe notes.
Really helpful instruments: A mandoline will make for even slices and save plenty of prep time.
Kitchen tip: Scalloped potatoes will maintain their warmth for as much as 45 minutes so put together them early for those who want the oven house.
Essential: Allow them to cool for a minimum of 20 minutes earlier than serving so the sauce thickens.
Serving ideas: Serve these Scalloped Potatoes subsequent to ham for Easter or Christmas, alongside a Thanksgiving turkey and even Sunday dinner.

potatoes , milk , butter , garlic , broth , garlic , onion , flour , salt and pepper with labels to make Scalloped Potatoes

Ingredient Ideas For Scalloped Potatoes

This Scalloped Potato recipe makes use of easy elements.

Potatoes: The most effective potatoes for scalloped potatoes are Yukon gold potatoes or pink potatoes. Since they’ve skinny skins, you don’t must peel them, and they’ll maintain their form. Russet or Idaho potatoes can be utilized and needs to be peeled; they could break aside.
Onion: Use both white or yellow onion to taste the sauce. Soften the onion in butter to convey out the pure sweetness.
Sauce: Milk makes the sauce creamy with out being too wealthy or heavy. Broth might not be conventional, but it surely provides taste and salt to the sauce. I want rooster broth, however vegetable broth can be utilized.
Seasonings: Since it is a traditional scalloped potato recipe, the seasonings are easy. Salt, pepper, onion, and garlic—you’ll want to salt every layer of potatoes, too.
Variation: Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon contemporary parsley or chives to the flour.

Uncooked onions, butter, garlic in a small pot for making scalloped potatoes sauce

Flour on top of cooked onions in a small pot for making scalloped potatoes sauce

The primary distinction between scalloped potatoes and potatoes au gratin is the cheese. This recipe has a creamy onion sauce; cheese could be added for an au gratin model—test the recipe notes for ideas.

The way to Make Scalloped Potatoes (overview)

Making scalloped potatoes from scratch takes time, however it’s simple. There are 4 fundamental steps:

Slice potatoes: Thinly slice the potatoes (a mandoline is useful).
Put together sauce: Make the selfmade sauce (recipe under).
Assemble: Layer the potatoes and sauce in a baking dish.
Bake: Cowl and bake to make the potatoes tender. Uncover and bake to create a golden brown topping.

Thinly sliced potatoes in a white casserole dish next to sauce

A ladle pouring scalloped potatoes sauce over thinly sliced potatoes

The way to Freeze Scalloped Potatoes

To freeze scalloped potatoes, cook dinner them for 25 minutes lower than the recipe requires. Cool utterly, then cowl tightly and freeze. To cook dinner, thaw the potatoes within the fridge in a single day and observe the instructions under, including 20 minutes to the coated cooking time.

Leftovers & Storage

Retailer leftover scalloped potatoes within the fridge for as much as 4 days. They are often reheated within the microwave or oven. Chopped scalloped potatoes make nice breakfast potatoes cooked till crisp in a nonstick skillet.

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Scalloped potatoes are a creamy, tacky baked dish made with thinly sliced potatoes layered in a wealthy sauce, excellent as a comforting facet for any meal.

Prep Time 25 minutes

Cook dinner Time 1 hour 20 minutes

Resting time 15 minutes

Whole Time 2 hours

Cook dinner ModeForestall your display screen from going darkish

To Make the Sauce

In a big saucepan, soften the butter over medium-low warmth. Add the onion and garlic and cook dinner till the onion begins to melt, about 3 to 4 minutes. Stir within the flour and cook dinner for two minutes extra.
Mix the milk and broth. Steadily add it to the flour combination, whisking till clean after every addition. It will likely be very thick at first; proceed including slightly little bit of liquid at a time whereas whisking.
As soon as the entire liquid has been added, improve the warmth to medium and produce to a boil whereas whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let the sauce boil for 1 minute.

To Assemble the Potatoes

Layer ⅓ of the potatoes within the ready dish, seasoning with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over high.
Repeat the layers, together with salt and pepper, ending with sauce. Cowl tightly with aluminum foil and bake for 45 minutes.
Uncover and bake for an extra 35-45 minutes or till golden brown and potatoes are tender. Broil for 3-4 minutes if desired.
Enable the potatoes to relaxation for a minimum of 20 minutes earlier than serving.

Potatoes: Yellow or pink potatoes don’t have to be peeled. Russets or baking potatoes needs to be peeled. Russet potatoes could not maintain their form in addition to waxy potatoes. Cheese: As much as 2 cups of shredded cheese could be added to the sauce or between the layers of potatoes. Take away the sauce from the warmth after boiling, and whisk within the cheese. Don’t boil the cheese, or it might separate. I like to recommend a daring cheese resembling sharp cheddar or gruyere. Sauce: Herbs resembling contemporary thyme or minced rosemary could be added if desired. The sauce will thicken because the potatoes relaxation. To Make forward (as much as 48 hours)

Put together the potatoes as directed within the recipe.
Bake the dish coated for 50-60 minutes.
Take away from the oven and cool utterly on the counter (depart them coated; the steam will assist end cooking). Cowl and refrigerate.
On the day of serving, take away from the fridge a minimum of half-hour earlier than baking. Bake uncovered for about 35 to 40 minutes or till heated by.

Vitamin data offered is an estimate and can differ based mostly on cooking strategies and types of elements used.

Course Casserole, Aspect Dish

Delicacies American

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