Tiffany Haney
Scalloped potatoes are a delicious, creamy, and comforting side dish. The thinly sliced potatoes are layered with a creamy sauce and cheddar cheese, then baked until tender. While the traditional scalloped potatoes are baked in a milk or cream sauce without cheese, many recipes include cheese, making them potatoes au gratin. To make scalloped potatoes, it is important to slice the potatoes thinly and evenly so that they cook at the same rate. The sauce is made separately and layered with the potatoes. This paragraph will discuss how to line up scalloped potatoes in a round pan to create a pretty presentation for a dinner party.
| Characteristics | Values |
|---|---|
| Type of dish | Side dish |
| Main ingredients | Potatoes, milk or cream, butter, flour, salt, pepper |
| Additional ingredients | Onions, cheese, herbs, meat, breadcrumbs |
| Type of potatoes | Russet, Idaho, Yukon Gold |
| Potato slice thickness | 1/8-inch |
| Saucepan size | 2-quart |
| Baking dish size | 8x8-inch, 9x9-inch, 9x13-inch |
| Baking temperature | 350°F, 400°F |
| Baking time | 30-45 minutes |
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What You'll Learn
Thinly slice potatoes
Thinly slicing the potatoes is a crucial step in making scalloped potatoes. The thinner the slices, the better the final dish. Here's a step-by-step guide to thinly slicing potatoes:
- Wash the potatoes. You can leave the skin on, especially if using Yukon Gold potatoes, as they have a nice buttery flavour.
- If the potatoes are large, cut them lengthwise first.
- Use a sharp knife to slice the potatoes. You can also use a mandoline slicer or a food processor for thin and even slices. Aim for slices that are about 1/8 to 1/4-inch thick.
- If you're making scalloped potatoes, you can skip this step, but if you're making baked potato slices, you can soak the potato slices in water for 30 minutes to remove excess starch and achieve a crispier texture.
- For scalloped potatoes, layer the potato slices in a casserole dish, alternating with other ingredients like onions, butter, flour, and seasonings. For baked potato slices, coat the slices with olive oil and spices, then spread them on a baking sheet.
- Remember, the key to successful scalloped potatoes is thin and even slices so that they cook evenly.
By following these steps, you'll have perfectly thin potato slices that are ready to be transformed into delicious scalloped potatoes or crispy baked potato slices.
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Prepare a creamy sauce
Preparing the creamy sauce is a straightforward process. First, heat butter in a medium skillet over medium heat. You can use a mandoline slicer to thinly slice the potatoes, but a knife will do just fine. Just be careful to slice the potatoes thinly and evenly so that they cook uniformly. Add the flour and whisk for about a minute. You can also add some onion and garlic and cook until the onion softens, which takes about 3 to 4 minutes.
Next, slowly add milk and vegetable broth, whisking continuously. You can use a combination of broth and milk to make the sauce lightly creamy and more flavourful. You can also use heavy cream, chicken stock (or vegetable stock), and whole milk. Add the garlic, thyme, salt, and pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon.
You can also add some shredded cheese, such as cheddar, mozzarella, gouda, fontina, gruyere, or Parmesan. You can even add some Cajun seasoning to the sauce for a spicy kick. Remember to grate the cheese yourself for the best melting results. Finally, remove the sauce from the heat and let it cool before using it to layer your scalloped potatoes.
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Layer potatoes and sauce
Layering the potatoes and sauce is a crucial step in making scalloped potatoes. The dish is essentially layers of thinly sliced potatoes and a creamy sauce, baked to perfection. Here is a detailed guide on how to layer potatoes and sauce for the perfect scalloped potatoes:
Preparing the Potatoes:
First, select the potatoes. Russet or Idaho potatoes are recommended as they retain their shape when baked. However, Yukon Gold potatoes are also a popular choice as they hold their shape well and have thin skins, eliminating the need for peeling. Peel the potatoes if desired and slice them thinly and evenly. A mandoline slicer, food processor, or sharp knife can be used to achieve a consistent thickness of around 1/8 inch.
Making the Sauce:
The sauce for scalloped potatoes is typically a creamy white sauce made with butter, flour, milk, and seasonings. Start by melting butter in a saucepan over medium heat. Add chopped onions and garlic, and cook until the onions soften. Then, add flour and cook for a few minutes, stirring continuously. Gradually add milk and broth, whisking until smooth. Season with salt and pepper and herbs such as thyme or rosemary. The sauce should be creamy and slightly thick, coating the back of a spoon.
Layering the Potatoes and Sauce:
Grease a baking dish, preferably a 2-quart casserole dish to prevent the sauce from bubbling over. Arrange half of the sliced potatoes evenly in the bottom of the dish. Sprinkle each layer with flour and dot with butter to add richness and help thicken the sauce. Then, add half of the prepared sauce, spreading it evenly over the potatoes. Repeat the layers, ending with the sauce on top.
Baking the Scalloped Potatoes:
Cover the dish with foil or a lid and bake at 350°F for about 30 minutes. Then, remove the cover and continue baking for another 10 to 15 minutes, or until the sauce is bubbly and the potatoes are tender. For a golden brown crust, bake uncovered for a few additional minutes.
Feel free to experiment with additions such as cheese, herbs, or breadcrumbs to create your unique version of scalloped potatoes. Enjoy the comforting, creamy goodness of this classic side dish!
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Bake covered
Once you've lined up your scalloped potatoes in a round pan, the next step is to bake them covered. This is an important step because it ensures even cooking and prevents the sauce from bubbling over. Here's a step-by-step guide for baking covered scalloped potatoes:
- Preheat your oven: Set your oven to a temperature between 350°F and 400°F. The exact temperature may vary depending on your recipe, oven, and preferences.
- Prepare the potatoes: Slice your potatoes thinly and evenly. A mandoline slicer can help achieve uniform slices, but you can also use a sharp knife. Aim for slices that are about 1/8-inch thick.
- Assemble the dish: In a separate pan, melt butter over medium heat. Add ingredients like flour, milk, vegetable broth, garlic, thyme, salt, and pepper to create a creamy sauce. Whisk continuously for a smooth consistency. In your round pan, layer half of the potatoes, then top with half of the sauce. Repeat this layering process.
- Cover and bake: Use a lid or aluminium foil to cover your round pan securely. Place the covered pan in the preheated oven and bake for about 50 minutes. This timing may vary slightly depending on your oven and the amount of potatoes you have prepared.
- Check for doneness: After 50 minutes, remove the cover and check the potatoes. They should be mostly tender, but slightly undercooked. The sauce should be bubbling and starting to turn golden.
At this point, your scalloped potatoes have been baked covered, and you can proceed to the final step of baking them uncovered to achieve a perfect finish.
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Uncover and bake again
Once you've sliced your potatoes and prepared your sauce, it's time to assemble and bake your scalloped potatoes. Grease a baking dish and layer half of the potatoes at the bottom. Then, add your sauce and any other ingredients, such as onions, cheese, or herbs. Repeat the layers with the remaining potatoes, sauce, and additional ingredients. Cover and bake until the potatoes are tender.
Now, for the final step: uncover and bake again! This step is crucial to achieving that perfect golden brown topping. The exact baking time will depend on your oven and the thickness of your potato slices, but aim for around 45 minutes, or until the potatoes are tender and the sauce is bubbling. The scalloped potatoes are ready when they have a golden brown crust.
If you're making scalloped potatoes ahead of time, they can be easily reheated in the oven or microwave. Simply cook them until they are crisp and heated through. You can also freeze scalloped potatoes for future use. Cook them for 25 minutes less than the recipe requires, cool, cover, and freeze. When you're ready to enjoy them, thaw them in the fridge overnight and follow the original baking instructions, adding 20 minutes to the covered cooking time.
Remember to let your scalloped potatoes cool for at least 20 minutes before serving. This allows the sauce to thicken and ensures that you get that perfect, creamy texture in every bite. Enjoy your delicious and comforting scalloped potatoes!
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Frequently asked questions
It is recommended to use a mandoline to cut the potatoes into thin slices of about 1/8-inch thickness. However, you can also use a food processor or a sharp knife.
An 8×8-inch baking pan is suitable for a small batch. If you need to make a larger batch, you can double or triple the recipe and use a 13×9-inch pan.
First, grease the baking pan. Then, arrange half of the potatoes evenly in the bottom of the dish, followed by layers of half the onions and cheese sauce. Repeat these layers to fill the baking dish.
Preheat the oven to 350°F. Cover the pan and bake for about 50 minutes. Then, remove the cover and bake for an additional 10 to 15 minutes until the sauce is bubbly and the potatoes are tender.
