Scalloped Potatoes

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Scalloped Potatoes: A Simple, Creamy Classic

Scalloped potatoes remain a classic comfort food—creamy, soft, and rich in flavor. Every forkful brings together simple ingredients that create something warm and satisfying. If you want a homemade side that pairs well with a range of main dishes, or just crave a pan of golden-topped potatoes, you’re in the right place.

What Makes Scalloped Potatoes Special?

Scalloped potatoes stand out for their velvety texture and delicate taste. Slices of potato mingle with gentle layers of onion, all gently baked in a buttery milk sauce. Unlike potatoes au gratin, this dish features no cheese by default, keeping the flavors mellow and balanced. The oven does most of the work, letting the potatoes soak up the flavor and thicken the sauce.

Ingredients: Building a Perfect Casserole

Every ingredient in scalloped potatoes serves a purpose—starch to thicken, fat for richness, and aromatics for nuance. Here’s what you’ll need:

• Potatoes: Yukon Gold and Russet varieties create soft, creamy layers and absorb flavors well.
• Onions: White, yellow, or sweet onions deliver a mild bite and fragrance.
• All-purpose flour: This is sprinkled over each layer, thickening the milk and providing the sauce with body.
• Butter: Lends luxurious flavor and ensures the sauce isn’t flat.
• Whole milk: Starch in potatoes combines with fat in the milk to achieve that signature creaminess.
• Salt & Pepper: For seasoning; adjust to your liking.

Optional additions: garlic, nutmeg, fresh herbs, or dairy-free substitutes for vegan versions.

Choosing Potatoes and Slicing Techniques

Yukon Gold gives scalloped potatoes a buttery texture and vivid color. Russet potatoes, with higher starch content, soften nicely and help the sauce thicken. Avoid waxy types such as red or new potatoes, which hold their shape too well and remain too firm.

Slice the potatoes evenly, around 1/8 to 1/4-inch thick. Use a sharp knife or mandoline for best results; this guarantees tender, uniform layers and even baking.

Step-by-Step Recipe Instructions

Creating scalloped potatoes involves layering ingredients and letting the oven meld their flavors. Here’s the full process:

Preparation

• Preheat the oven to 375°F (190°C).
• Grease a 9×13-inch baking dish with butter for easy serving and extra flavor.
• Rinse and peel potatoes, then dry them thoroughly. Slice them thinly—consistent thickness is key.
• Peel and slice onions into thin rounds.

Assembling the Dish

• Arrange a third of the sliced potatoes in an even layer along the bottom of the dish.
• Scatter a third of the onions across the potatoes.
• Sprinkle a tablespoon of flour and dot small pieces of butter over the top.
• Season this layer with salt and pepper.
• Repeat the layering process twice more, finishing with the remaining potatoes on top.

Adding the Liquid

• In a small saucepan, heat the milk just until warm (do not boil).
• Pour the warm milk slowly over the potatoes so the dish is evenly moistened.

Baking

• Cover the dish tightly with foil.
• Bake for 45 minutes.
• Remove the foil and continue baking for 20-30 more minutes, until the top is golden and the potatoes are soft.
• Let it rest for at least 10 minutes before serving. This allows the sauce to thicken and flavors to settle.

Tip: Check for doneness by piercing with a fork. The potatoes should give no resistance.

What’s The Difference: Scalloped Potatoes vs. Potatoes Au Gratin?

The main difference lies in cheese. Classic scalloped potatoes rely on starch and milk for creaminess, while au gratin versions incorporate cheese both between layers and on top, resulting in a more decadent dish. Both are baked and use thin-sliced potatoes, but the finished textures and flavors are distinct.

Variations and Personal Touches

The beauty of scalloped potatoes is how easily they adapt to your tastes. Here are some favorite variations:

• Cheesy Scalloped Potatoes: Add shredded Gruyère, cheddar, or Swiss cheese between layers.
• Caramelized Onion: Sauté onions before layering for deeper flavor.
• Garlic and Herb: Rub a cut garlic clove around the baking dish or add minced garlic between layers. Fresh thyme or rosemary can elevate the aroma.
• Smoky Bacon: Sprinkle cooked, crumbled bacon over the layers.
• Jalapeño Heat: Add thinly sliced jalapeños for a gentle kick.
• Dairy-Free: Use plant-based milk and vegan butter for a creamy result.

Scalloped Potatoes Table: Ingredient Options

Making Scalloped Potatoes Ahead

To keep things stress-free, especially before gatherings, you can easily make scalloped potatoes in advance.

• Partially bake the dish (covered) for 45 minutes.
• Cool it completely, then refrigerate covered.
• On serving day, let it stand at room temperature for 30 minutes and bake uncovered for about 30 more minutes.

If you’re pressed for time, slice potatoes ahead and cover them with cold water in the fridge—drain and dry before assembling to prevent sogginess.

Serving Suggestions: Perfect Pairings

Scalloped potatoes go well with many main courses. Here are a few ideas:

• Roast Chicken or Turkey: The creamy side complements savory poultry.
• Meatloaf or Ribs: The richness balances smoky, flavorful meats.
• Ham or Pork Chops: A classic holiday pairing.
• Vegetable Medley: Serve as the star next to roasted asparagus or green beans for a comforting vegetarian plate.

Table: Pairing Ideas

Storing and Reheating Leftovers

Storing leftover scalloped potatoes is simple. Allow the dish to cool to room temperature before transferring to an airtight container.

• Refrigerator: Keep for up to 5 days. Reheat covered in the oven at 350°F, or microwave for single servings.
• Freezer: Wrap tightly or use a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Finish uncovered if you want a crispier top.

Helpful Tips for Consistent Results

A few simple techniques guarantee a better outcome every time:

• Uniform Slices: Even potato slices bake at the same rate. A mandoline works perfectly.
• Warm Milk: Adding warm—not cold—milk ensures the sauce thickens smoothly.
• Butter Generously: Greasing the baking dish prevents sticking and adds flavor.
• Rest Before Serving: Cutting too soon leads to runny sauce; letting it rest sets the layers.
• Don’t Skip Seasoning: Potatoes need salt. Taste your milk beforehand, or add a pinch between layers.

Final Thoughts

This scalloped potatoes recipe delivers classic comfort with a creamy interior and golden crust. Simple tweaks let you personalize the dish to fit any menu or preference. From quiet weeknight meals to bustling holidays, this side dish consistently brings people back for seconds. Once mastered, scalloped potatoes will always have a place at your table.