Scalloped Potatoes Recipe (2024)

FAQs

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Instant potato flakes are an excellent thickening agent made from real potatoes that have been cooked, mashed, and then dried. When added to watery scalloped potatoes, they absorb excess moisture and thicken the sauce, improving the overall consistency.

Starch Will Not Swell–Rock-Hard Scalloped Potatoes

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften.

My scalloped potatoes are bland

They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!

Do I have to blanch my potatoes, to make scalloped potatoes ahead of time? A: The short answer I recommend is yes, almost always. If sliced and then placed into a pot of cold water, bring to a boil for 1-2 minutes till the slices have a rubbery consistency, this blanching will help stop the oxidation process.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...

Pour milk over the top. Cover the dish with aluminum foil. Bake in the preheated oven until potatoes are fork tender, about 45 minutes. Remove foil and continue baking until cheese is bubbly and begins to brown, 10 to 15 minutes.

What is the best way to slice potatoes for scalloped potatoes? ›

Slice Evenly

The recommended thickness is around 1/8 inch. Using a sharp knife, start by cutting off a small portion from one side of the potato to create a stable base. Then, continue to slice the potatoes into thin, even rounds. Take your time and try to maintain a consistent thickness throughout.

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Potato-based

Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.

POTATOES, WHOLE MILK, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO EXTRACT [COLOR], NATAMYCIN [MOLD INHIBITOR]), BUTTER (SWEET CREAM [MILK], SALT), SOUR CREAM (PASTEURIZED CULTURED CREAM [MILK], ENZYMES), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), ROMANO ...

Oven cook - From Chilled 1 Preheat oven to 175°C (350°F). 2 Remove tray from package and remove film. 3 Place container on baking tray and heat in oven for 20-22 minutes or until bubbly around edges. (Caution: Product and package may be hot.)

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).