Tiffany Haney
Scalloped potatoes are a delicious and comforting side dish that can be made in a foil pan. The recipe typically involves layering thinly sliced potatoes with a creamy sauce and cheese, which is then baked until tender and golden brown. While some recipes call for a baking dish, scalloped potatoes can also be prepared in a foil-lined sheet pan, making it easier to serve a crowd and ensuring even cooking. This versatile dish can be made ahead of time and is perfect for entertaining or holiday gatherings. With simple ingredients and an easy cooking method, scalloped potatoes are a true crowd-pleaser and a nostalgic favourite for many.
| Characteristics | Values |
|---|---|
| Can you make scalloped potatoes in a foil pan? | Yes |
| Types of potatoes | Russet, Idaho, Yukon gold, or red potatoes |
| Peel the potatoes? | Yes, if using Russet or Idaho potatoes |
| No need to peel | Yellow or red potatoes |
| Baking temperature | 350°F to 450°F |
| Baking time | 30-50 minutes |
| Baking dish | 8x8-inch to 9x13-inch |
| Make-ahead | Refrigerate for 2-3 days |
| Freeze | Up to a month |
| Reheat | Bake at 350°F for 30 minutes |
| Serving size | 8-10 servings |
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What You'll Learn
Preparing scalloped potatoes in a foil pan
Ingredients
For this recipe, you will need potatoes, butter, flour, milk, broth or stock, garlic, thyme, salt, and pepper. You can also add onions, cheese, and herbs like rosemary or parsley for extra flavour.
Preparing the Dish
Start by preheating your oven to 400°F. Grease a 9x13-inch foil baking pan with butter or cooking spray. For even slices, use a mandoline to thinly slice the potatoes. Peel the potatoes if they are Russets or Idaho, but skip this step if using Yukon Gold or red potatoes.
Making the Sauce
In a separate pan, melt butter over medium heat. Add flour and whisk for about a minute, then slowly pour in milk, followed by broth or stock, whisking continuously. Season with garlic, thyme, salt, and pepper. Cook until the sauce lightly coats the back of a spoon. Remove from heat and set aside.
Layering the Dish
Spread a layer of potatoes on the bottom of the prepared foil pan. Sprinkle with salt and pepper, then pour a layer of sauce over the potatoes. Repeat these layers, ending with sauce. You can also add shredded cheese to the layers or on top.
Baking the Dish
Cover the foil pan tightly with aluminum foil. Bake at 400°F for 30-45 minutes. Then, remove the foil and continue baking for 25-45 minutes, or until the potatoes are cooked through and golden brown. If the cheese starts to get too brown, cover it lightly with foil again.
Serving
Let the scalloped potatoes cool for about 15-20 minutes before serving. Sprinkle with fresh thyme and extra cheese, such as Parmesan, if desired. Enjoy your delicious, creamy scalloped potatoes!
You can also prepare this dish ahead of time. Simply follow the recipe up to the baking step, cover, and refrigerate for up to 3 days. When ready to serve, bake the covered dish at 350°F for 30 minutes or until warmed through.
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Baking instructions
Scalloped potatoes can be made in a foil pan. Here is a step-by-step guide on how to do it:
Firstly, preheat your oven to 400°F. Grease a 9x13-inch foil baking dish with butter or cooking spray. You can also line a large, rimmed baking sheet with non-stick cooking spray.
Next, prepare the sauce. Melt butter in a large skillet or saucepan over medium heat. Add the flour and whisk for 1 minute, then slowly add the milk, followed by the vegetable or chicken broth, whisking continuously. You can also add garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes. Remove from the heat.
Now, layer the potatoes. Spread half of the sliced potatoes in an even layer on the bottom of the pan. You can also add salt and pepper to the potatoes. Top with half the onion, then half the sauce, and some cheese if desired. Repeat the layers with the remaining potatoes, onion, sauce, and cheese.
Cover the pan with aluminium foil and bake for 30-45 minutes. Remove the foil and bake uncovered for 25-45 minutes, or until the potatoes are cooked through and the cheese on top is golden brown. If the cheese starts to get too brown, cover the top with foil again.
Finally, remove the potatoes from the oven and let them cool for 15-20 minutes before serving. Sprinkle with fresh thyme and extra Parmesan if desired.
You can also make scalloped potatoes ahead of time and reheat them. Simply follow the recipe, let the dish cool to room temperature, cover with foil, and refrigerate for up to 3 days. When ready to serve, bake covered at 350°F for 30-40 minutes, or until warmed through.
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Reheating and storing
Scalloped potatoes can be made ahead of time and stored in the refrigerator for up to 3–4 days. To store scalloped potatoes, let them cool to room temperature, then cover and refrigerate.
When you're ready to serve, preheat the oven to 325°F–350°F (160°C) and sprinkle some milk over the potatoes. Cover the baking dish with foil and heat for 20–30 minutes, or until warmed through. You can also reheat scalloped potatoes in the microwave on 50% power for 3–5 minutes, but they may turn out soggy. For a crispier texture, use an air fryer or frying pan.
To freeze scalloped potatoes, cook them for 25 minutes less than the recipe requires. Cool completely, then cover tightly and freeze. To cook, thaw the potatoes in the fridge overnight and follow the baking instructions, adding 20 minutes to the covered cooking time.
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Customising the recipe
Scalloped potatoes are a delicious and comforting holiday side dish. The recipe is quite simple, but there are many ways to customise it to your liking. Here are some ideas to get you started:
Cheese: While traditional scalloped potatoes do not contain cheese, many people choose to add it to their recipe. Cheddar cheese is a popular choice, but you could also use mozzarella, gouda, fontina, gruyere, or even crumbled brie, goat cheese, or feta. For a bolder flavour, you can add the cheese to the sauce, creating an au gratin version.
Potatoes: You can use your choice of potatoes for this recipe. Russet potatoes are starchy and won't hold their shape as well, but they will add to the dish's creaminess. Yukon Gold potatoes, on the other hand, are less starchy and will hold their shape better. They also have a creamy texture and buttery flavour. If you want to switch things up, you can use half Yukon gold and half sweet potatoes for a sweet and savoury combo.
Meat: Adding meat to your scalloped potatoes can take the dish to the next level. Diced cooked bacon or ham would be a tasty addition.
Herbs and Seasonings: Fresh thyme is a popular seasoning choice for scalloped potatoes, but you could also use dried thyme or any other fresh herbs or dried seasoning blends. If you want to add a kick to your dish, try adding a teaspoon of Cajun seasoning to your sauce.
Cream Sauce: The cream sauce for scalloped potatoes is typically made with butter, flour, milk, and chicken or vegetable stock. However, you can customise this sauce by substituting heavy cream for half of the milk for an even creamier dish. If you want to make the dish gluten-free, simply use a gluten-free all-purpose flour blend or whisk cornstarch into the cold milk before adding it to the sauce.
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Choosing the right potatoes
While you can use your choice of potatoes for scalloped potatoes, there are some varieties that are better suited to the dish than others. Here are some tips for choosing the right potatoes:
First, consider the texture you want for your scalloped potatoes. Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape better during cooking and have thin skins that don't need to be peeled. They are a good option if you want your potatoes to retain their shape and have a firmer texture. On the other hand, starchy potatoes like Russet or Idaho potatoes will add their starch to the dish, helping to thicken the sauce. However, they may not hold their shape as well as waxy potatoes and should be peeled before use.
Secondly, think about the flavour you want to achieve. Different potato varieties have distinct flavours that can enhance your scalloped potatoes. For example, yellow or red potatoes have a buttery taste, while Russet potatoes have a more earthy flavour. You can also use all-purpose potatoes like Yukon Gold, which have a mild flavour and work well in various dishes.
Another factor to consider is the cooking time. Some potatoes, such as Russets, take longer to cook than others. If you're short on time, opt for a variety that cooks faster, like Yukon Gold or red potatoes.
Lastly, if you're looking for a more colourful dish, choose potatoes with coloured flesh, such as purple or blue potatoes. They will add a unique twist to your scalloped potatoes and impress your guests with their unusual appearance.
When making scalloped potatoes, it's essential to thinly slice the potatoes to ensure even cooking. You can use a mandoline for even slices and to save time. Additionally, consider soaking the cut potatoes in cold water for 30 minutes before assembling to prevent oxidation, especially if using Russet potatoes, which tend to oxidize faster.
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Frequently asked questions
Yes, you can make scalloped potatoes in a foil pan. Line a large rimmed baking sheet with non-stick cooking spray or cover your pan with foil.
Scalloped potatoes can be made in around an hour. However, it is recommended to let them cool down to room temperature before serving, which can take 15-20 minutes.
Yes, scalloped potatoes can be made up to 3 days in advance and stored in the refrigerator. They can also be frozen and will keep for a month.
