Scalloped Potatoes

Scalloped potatoes are a traditional side meal for a factor. They’re abundant, velvety, carb-forward, and the ideal accompaniment to any big format meat. Heck, they’re abundant and scrumptious sufficient to base on their own, I state.

I would more than happy consuming just scalloped potatoes for supper: well skilled, tender potatoes in an abundant and vevelty cream sauce with a bit of golden brown cheese. Pure potato paradise.

What are scalloped potatoes?

Scalloped potatoes are a gratin design casserole made from very finely sliced potatoes baked in a velvety sauce. The potatoes wind up tender and soft and decadent, complete of taste. They’re called scalloped potatoes due to the fact that they sort of appear like scallops.

The distinct stacked texture is the very best part of scalloped potatoes, sort of like a potato lasagna with layers of potatoes rather of noodles.

scalloped potatoes |

How to make scalloped potatoes

For such an abundant and taste forward meal, making scalloped potatoes is remarkably simple.

  1. Peel and piece. Peel your potatoes and uniformly slice the potatoes into “scallops” or rounds.
  2. Simmer. We’re going to provide the potato slices a fast bath in some warm milk and cream.
  3. Arrange. Set up the warm pieces of potato (together with the cream mix) into a buttered casserole meal, layering with a little shredded gruyere.
  4. Bake. Bake, covered in foil, till the potatoes hurt and prepared through.
  5. Broil. Get rid of the foil and broil till the tops of the potatoes are burnished and wonderfully brown.
  6. Rest. Let the potatoes rest so the cream thickens up and soaks into the potatoes.


scalloped potatoes |

Scalloped potato components

Potatoes. Attempt to get potatoes that are all around the exact same size so your casserole winds up combined and quite. More on potato options listed below!

Milk and Cream. We’re going to utilize a mix of milk and cream to develop a light, yet abundant cream sauce that the potatoes bake in.

Garlic and thyme. Timeless potato tastes emphasize the pure potato-y taste of these scalloped potatoes.

Gruyere. Gruyere includes simply a touch of cheesiness and structure without frustrating the potatoes with cheesiness.

potatoes in baking dish |

What are the very best potatoes for scalloped potatoes?

There are just 2 type of potatoes that are ideal for scalloped potatoes: Yukon golds (my outright favorite) and Russets.

Yukon golds are ideal for scalloping due to the fact that they’re a little starchy, wonderfully yellow, and have an abundant buttery potato taste. They’re thick potato with a thin skin, and when you utilize them, you get a more glamorous casserole.

Russets (or Idaho) potatoes are those huge potatoes with the dirty skin that the majority of people utilize for baked potatoes. These are likewise exceptional for scalloped: fluffy, dry, and starchy, when prepared right. Russets are the more moderate potato of the 2 potatoes I advise and if you’re a fan of lighter, fluffier potatoes, they make a scalloped potato with a more fragile, break down texture.

  • Yukon golds: thick, buttery, abundant, more potato taste, sauce will not be as thick however the potatoes will hold their shape
  • Russets: light, fragile, fluffy, moderate potato taste, will thicken the sauce more, however break down

If you desire the very best of both worlds, you can utilize a mix!

potatoes |

How thick to slice your potatoes

You do not wish to slice your potatoes too thick or thin. A consistent 1/8 to 1/4 inch is ideal. A mandoline is your friend here, making scalloping the potatoes incredibly fast and simple. You’ll get completely even pieces which assists the potatoes prepare at the exact same rate and they slices wind up incredibly quite. I have this mandoline and I enjoy it.

sliced potatoes |

Tacky scalloped potatoes

There appears to be a fantastic dispute on whether scalloped potatoes ought to have cheese or not. Perfectionists state scalloped potatoes are simply potatoes in a roux-based sauce. Cheese enthusiasts overdo the cheese. I’m a potato enthusiast so I enjoy all scalloped potatoes.

I like this specific dish due to the fact that there isn’t a lot cheese that it surpasses the potato taste. It’s as great balance in between a pure scalloped potato and a tacky scalloped potato.

cheesy scalloped potatoes |

Should I wash or soak potatoes for scalloped potatoes?

No! Do not get rid of all that potato starchy goodness. It’s what thickens up the cream and assists the potatoes prepare uniformly.

Tips and techniques

  • Warm the milk and cream mix with the potatoes. The function of this action is pure genius: you thicken and instill the cream mix with garlic and thyme while warming the potatoes through so they’re flexible when you’re organizing them in the baking meal. Warming the potatoes in the cream assists disperse the starch from the potatoes assisting the cream thicken naturally. Warming the potatoes likewise assists them prepare more uniformly.
  • Utilize the ideal meal. A shallow meal is best for scalloped potatoes it lets the tops of the potatoes brown well. Standard potato gratins, which are the grandpa of scalloped potatoes, were extremely thin and utilizing a shallow meal will imitate this well.
  • Let it rest. As your scalloped potatoes rest, the cream sauce thickens up therefore the potatoes hold their shape when you cut into them. The sauce will tighten and reincorporate itself back into the potatoes and you’ll get a great stack rather of potatoes sloppily falling all over your plate. Perfect scalloped potatoes are velvety, silky and smooth. Letting them rest and consuming them when they’re not piping hot will let you value their pure potato-ness and texture.

scalloped potatoes |

Make ahead:

Scalloped potatoes are the ideal make ahead side you can organize the whole meal and simply hold back on baking OR you can go on and bake the meal prior to hand and after that simply warm it, covered in foil, in a 350 ° F oven till warmed through, about 15-30 minutes.

How to shop:

Wrap them securely and keep them in the refrigerator for approximately 5 days.

How to reheat:

You can just reheat them in the microwave for 1-2 minutes till warmed through or warm them, covered in foil, in a 350 ° F oven till warmed through, about 15-30 minutes.

Serve these with:

  • Beef Tenderloin with a Huge Sauce Board
  • Super Juicy Crockery Pot Turkey Breast
  • Honey Baked Ham

scalloped potatoes recipe |

scalloped potatoes recipe |

Finest Scalloped Potatoes Dish

Scalloped potatoes are a traditional side meal for a factor. They’re abundant, velvety, carb-forward, and the ideal accompaniment to any big format meat.
Serves 6
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Preparation Time 35 minutes Prepare Time 1 hr Overall Time 1 hr 35 minutes

Active Ingredients

  • 2 tablespoon butter divided, space temperature
  • 2 pounds potatoes Yukon Gold chosen, about 4
  • 1 cup whipping cream
  • 1 cup entire milk
  • 3 cloves garlic crushed
  • 1/2 tablespoon fresh thyme
  • 4 oz Gruyère cheese coarsely grated, about 1.5 heaping cups


  • Heat the oven to 375 ° F. Kindly butter a little 2 quart baking meal. Peel the potatoes and slice into 1/8 inch thick rounds.sliced potatoes |
  • Location the potatoes with the cream, milk, garlic, and thyme into a big pot. Season with salt and newly ground pepper. Give a boil over high heat then lower to medium and simmer for 1 minute. Get rid of from the heat and let mean 10 potatoes |
  • Spoon 1/3 of the potato mix into the ready meal and spray with 1/2 of the cheese. Include another 1/3 of the potatoes and leading with cheese. Dot with butter. End up on a potato layer and loosely cover with foil.potatoes in baking dish |
  • Bake till the potatoes hurt and prepared through, 35-40 minutes. Get rid of the foil and broil till bubbly and brown, 3-5 minutes. Let rest for 15-30 minutes prior to serving.scalloped potatoes |


motivated by Martha Stewart’s Creamy Scalloped Potatoes

Approximated Nutrition

Nutrition Information.
Finest Scalloped Potatoes Dish.

Quantity Per Serving.

Calories 251
Calories from Fat 169

% Daily Worth *

Fat 18.8 g 29% Hydrogenated fat 11.4 g 71% Cholesterol 62mg 21% Salt 121mg 5% Potassium 339mg 10% Carbs 13.3 g 4% Fiber 0.9 g 4% Sugar 2.6 g 3% Protein 8.7 g 17% * Percent Daily Worths are based upon a 2000 calorie diet plan.

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