Cody Casey
Scalloped potatoes are a creamy baked dish made with thinly sliced potatoes layered in a rich sauce. They are usually made in a baking dish, but can also be made in a cast-iron skillet. If you are planning to freeze scalloped potatoes, it is recommended to use a disposable aluminum pan so that your casserole dishes are not tied up in the freezer. Scalloped potatoes can be made ahead of time and stored in the fridge for up to a week. They can be reheated in the oven or microwave.
| Characteristics | Values |
|---|---|
| Can scalloped potatoes be made in a metal pan? | Yes |
| Type of pan | Non-stick skillet, cast iron skillet, disposable aluminum pan |
| Pan preparation | Grease the pan, coat with oil, spray with non-stick spray |
| Pan size | 4-quart pan, 9x13-inch baking dish |
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What You'll Learn
Scalloped potatoes in a metal pan: freezing and reheating instructions
Scalloped potatoes can be made in a metal pan, but it is generally recommended to use a casserole dish. Here are the freezing and reheating instructions for scalloped potatoes:
Freezing Instructions
Scalloped potatoes can be frozen, but it is not the ideal choice as the potatoes can become dry and absorb too much of the sauce. To freeze scalloped potatoes, follow these steps:
- Partially bake the scalloped potatoes for 25 minutes less than the recipe requires.
- Allow the potatoes to cool completely.
- Tightly cover the baking dish with foil or transfer the potatoes to an airtight container.
- Place the covered dish or container in the freezer.
Reheating Instructions
To reheat frozen scalloped potatoes, follow these steps:
- Thaw the potatoes in the refrigerator overnight.
- Preheat the oven to 350°F (180°C).
- Place the potatoes in an oven-safe dish and cover tightly with foil.
- Reheat for 20 to 30 minutes, or until heated through.
Alternatively, individual servings can be reheated in the microwave. Place a serving on a microwave-safe plate, cover loosely, and microwave on medium-high (70%) for about 2 minutes, or until thoroughly heated.
Tips for Preparing Scalloped Potatoes in Advance
To prepare scalloped potatoes in advance without freezing, follow these tips:
- Assemble the dish according to the recipe instructions, baking it for only 60 minutes to achieve a 75% doneness.
- Allow the potato casserole to cool to room temperature.
- Cover the baking dish tightly with aluminum foil.
- Refrigerate for up to 3 days before reheating and serving.
By following these instructions and tips, you can successfully make, freeze, and reheat scalloped potatoes in a metal pan or any other suitable baking dish.
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Can I use milk or will it curdle?
Scalloped potatoes are thinly sliced potatoes that are layered in a casserole dish and baked in milk or cream. The milk is mixed with flour to create a slurry that is poured over the potatoes before baking. The milk can be substituted with cream or other fat-rich milk to prevent curdling. This is because they contain higher levels of butterfat that help prevent proteins from clumping. However, using these full-fat dairy options does not guarantee that the milk will not curdle.
To prevent curdling, it is important to heat the milk first before pouring it over the potatoes. The milk should be warmed until it is barely steaming. The sauce can be made by melting butter in a saucepan and stirring in the flour. The hot milk is then added to the flour and butter mixture, along with seasonings such as salt, pepper, garlic powder, onion powder, nutmeg, and cayenne pepper. The sauce should be brought to a boil and then poured over the potatoes.
Another way to prevent curdling is to use a lower oven temperature. Baking the potatoes at a high temperature can cause the milk sauce to curdle and turn the dish into a curdled appearance. It is recommended to cover the dish with foil for the first 20 minutes of baking to help prevent curdling.
Additionally, the type of potato used can affect curdling. Waxy potatoes are more prone to curdling, so it is recommended to use russet potatoes or other starchy varieties.
By following these tips, you can help prevent the milk from curdling in your scalloped potatoes and achieve a creamy and delicious dish.
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What type of potatoes should I use?
Scalloped potatoes are thinly sliced potatoes layered in a casserole dish and baked in milk or cream until they're tender. The type of potatoes you use for scalloped potatoes is a matter of personal preference. Here are some options:
Russet Potatoes
Russet potatoes are starchy and will add thickness to the dish as they cook. However, they need to be peeled and may not hold their shape as well as other varieties.
Yukon Gold Potatoes
Yukon Gold potatoes are all-purpose and have a thinner skin, so they don't need to be peeled. They are less starchy than Russet potatoes and will hold their shape better during cooking.
Red Potatoes
Red potatoes also have thin skins and will hold their shape during cooking. They are a good option if you want to avoid peeling the potatoes.
Idaho Potatoes
Idaho potatoes are similar to Russet potatoes in that they should be peeled before use and may not hold their shape as well. However, they still taste great in scalloped potatoes.
When choosing potatoes for scalloped potatoes, it's important to consider the texture and flavour you want to achieve. Starchier potatoes will result in a thicker sauce, while less starchy potatoes will hold their shape better. Ultimately, any of the above-mentioned potato varieties can be used, and personal preference plays a significant role in the final decision.
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What other ingredients can I add?
Scalloped potatoes are a rich, creamy, and comforting dish. The basic recipe involves layering thinly sliced potatoes with a creamy sauce, and baking until tender. But there are many ways to customise and add extra ingredients to this simple dish.
Firstly, scalloped potatoes are often served with cheese, despite this technically making them potatoes au gratin. Cheddar is a popular choice, but mozzarella, gouda, fontina, gruyere, brie, goat's cheese, or feta would also work well.
Meat can also be added to scalloped potatoes. Diced cooked bacon or ham are tasty additions, or you could add some diced leftover roast chicken.
Fresh or dried herbs can be added to the sauce to give an extra flavour boost. Thyme, rosemary, parsley, or chives would all work well. You could also add pesto to the sauce for an extra herby twist.
Finally, scalloped potatoes can be a great way to get some extra vegetables into your meal. Try adding a large handful of fresh spinach or kale to the sauce before layering up the potatoes.
There are lots of ways to adapt this classic dish to make it your own!
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How long will scalloped potatoes keep?
Scalloped potatoes can be prepared a couple of days ahead of time and stored in the fridge for up to four days. They can be frozen for longer storage, but it is recommended to cook them for 25 minutes less than the recipe requires, cool them completely, and then freeze them. To cook frozen scalloped potatoes, thaw them in the fridge overnight and follow the original directions, adding 20 minutes to the covered cooking time.
Scalloped potatoes can be made in a metal pan, though a 9x13-inch glass or ceramic baking dish is recommended. The potatoes can be sliced using a mandoline for even slices, or a food processor, or a knife. The slices should be about 1/4-inch thick for even cooking.
Scalloped potatoes are a classic side dish made with tender potato slices baked in a creamy, flavorful sauce until golden and bubbly. They are often made with shredded cheese, though traditional scalloped potatoes do not include cheese. The potatoes can be prepared ahead of time and reheated in the microwave or oven. They will hold their heat for up to 45 minutes and should be allowed to cool for at least 20 minutes before serving to allow the sauce to thicken.
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Frequently asked questions
Yes, you can make scalloped potatoes in a metal pan. You can also use a cast-iron skillet, glass bakeware, or a disposable aluminum pan.
To make scalloped potatoes, you can use a recipe that includes cheese or one that does not. After preparing the sauce, layer the potatoes and sauce in a baking dish and cover and bake to make the potatoes tender. If using a metal pan, you can put it right in the oven.
Yes, scalloped potatoes freeze well. You can freeze them in a disposable aluminum pan either before or after baking. Cover the pan with plastic wrap and then wrap it tightly in aluminum foil. You can also use a 2-gallon freezer bag to keep it fresh. Frozen scalloped potatoes can be stored for up to 3 months.
