Scalloped Potatoes

Examined and perfected, this traditional Scalloped Potatoes layers sliced potatoes and onions with a straightforward home made 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, verify the recipe notes.
Beneficial instruments: A mandoline will make for even slices and save a number of prep time.
Kitchen tip: Scalloped potatoes will maintain their warmth for as much as 45 minutes so put together them early in case you want the oven house.
Vital: Allow them to cool for not less than 20 minutes earlier than serving so the sauce thickens.
Serving solutions: 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 Suggestions For Scalloped Potatoes

This Scalloped Potato recipe makes use of easy elements.

Potatoes: The very best 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 must be peeled; they might break aside.
Onion: Use both white or yellow onion to taste the sauce. Soften the onion in butter to carry out the pure sweetness.
Sauce: Milk makes the sauce creamy with out being too wealthy or heavy. Broth is probably not conventional, however it provides taste and salt to the sauce. I favor rooster broth, however vegetable broth can be utilized.
Seasonings: Since this can be a traditional scalloped potato recipe, the seasonings are easy. Salt, pepper, onion, and garlic—make sure to salt every layer of potatoes, too.
Variation: Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon recent 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—verify the recipe notes for ideas.

The way to Make Scalloped Potatoes (overview)

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

Slice potatoes: Thinly slice the potatoes (a mandoline is useful).
Put together sauce: Make the home made 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 fully, 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 lined 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, good as a comforting aspect for any meal.

Prep Time 25 minutes

Prepare dinner Time 1 hour 20 minutes

Resting time 15 minutes

Complete Time 2 hours

Prepare 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. Step by step add it to the flour combination, whisking till clean after every addition. Will probably be very thick at first; proceed including a bit little bit of liquid at a time whereas whisking.
As soon as the entire liquid has been added, improve the warmth to medium and convey 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.
Permit the potatoes to relaxation for not less than 20 minutes earlier than serving.

Potatoes: Yellow or pink potatoes don’t have to be peeled. Russets or baking potatoes must 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 equivalent to sharp cheddar or gruyere. Sauce: Herbs equivalent to recent 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 lined for 50-60 minutes.
Take away from the oven and cool fully on the counter (depart them lined; the steam will assist end cooking). Cowl and refrigerate.
On the day of serving, take away from the fridge not less than half-hour earlier than baking. Bake uncovered for about 35 to 40 minutes or till heated by way of.

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

Course Casserole, Facet Dish

Delicacies American

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