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These Scalloped potatoes are rich and wonderful. You’d probably earn 10,000 points with weight watchers, but it’s a very nice dish for specialoccasions. Oh and we are continuing our countdown to Christmas so read on to find out what I’m giving away!
Ingredients for Au Gratin Scalloped Potatoes:
3 lbs Yukon Gold Potatoes, peeled
1/2 yellow onion
4-6 garlic cloves
1 tsp salt
1 tsp black pepper
3 cups shredded cheddar jack cheese
2 cups heavy whipping cream
1 cup whole milk
4 Tbsp unsalted butter
How to Make Scalloped Potatoes:
Preheat Oven to 375˚ and butter a 9×13 glass baking dish.
1. Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water. Mandolin… ahem…hint, hint.
2. Sautee 4 Tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish (after step 4).
3. Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
4. Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won’t be fully covered by cream and that’s ok. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
Merry Christmas and happy cooking! 🙂
-Natasha
Scalloped Potatoes Recipe
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 45 minutes mins
Total Time: 2 hours hrs 5 minutes mins
Ingredients
Servings: 8 as a side dish
- 3 lbs Yukon Gold Potatoes, peeled
- 1/2 yellow onion
- 4-6 garlic cloves
- 1 tsp salt
- 1 tsp black pepper
- 3 cups shredded cheddar jack cheese
- 2 cups heavy whipping cream
- 1 cup whole milk
- 4 tbsp unsalted butter
Instructions
Preheat Oven to 375˚ F and butter a 9 x 13 glass baking dish.
Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water.
Sautee 4 tbsp butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft. Add pressed garlic and stir an additional 1 minute. Stir in 2 cups heavy whipping cream and 1 cup whole milk. Heat to a simmer then pour over potatoes once they are in the baking dish.
Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes. Sprinkle 1.5 cups of cheese on top of the potatoes. Repeat with the the other half of the potatoes, salt and pepper and cheese.
Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won't be fully covered by cream and that's OK. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.
- Full Nutrition Label
- Nutrition Disclosure
Course: Side Dish
Cuisine: American
Keyword: Scalloped Potatoes
Skill Level: Easy
Cost to Make: $
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
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.
What is the best choice scalloped potatoes? ›
The best potatoes to use for a homemade scalloped potato recipes like this one are baking/frying potatoes, either russet or Idaho. They have dry, light, and fluffy interiors that hold their shape when cooked. The starch in the potatoes helps to thicken the sauce while the casserole bakes.
How to add more flavor to scalloped potatoes? ›
12 Ways To Add More Flavor To Scalloped Potatoes
- Use tin foil when baking for concentrated flavor. ...
- Cheese-ify your scalloped potatoes with gruyère. ...
- Pre-cook garlic for less acidity. ...
- Season each layer for a more flavorful dish. ...
- Root vegetables add more flavor and nutrients. ...
- Turn up the heat with canned green chiles.
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.)
Why do my scalloped potatoes taste bland? ›
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!
Why are scalloped potatoes called funeral potatoes? ›
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).
What is the real name for scalloped potatoes? ›
Potatoes gratiné
In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin.
Can you slice potatoes for scalloped potatoes the night before? ›
If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.
Why does my sauce break in scalloped potatoes? ›
But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. 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.
Why won't my scalloped potatoes get soft? ›
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. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.
Add bacon or ham: Diced cooked bacon or ham would be a delicious addition here! (Or go for the gold and make scalloped potatoes with ham and bacon!) Add greens: Fresh kale or baby spinach would also be delicious. Just stir a large handful to the sauce before layering the potatoes.
Why does my cheese curdle in scalloped potatoes? ›
High-fat dairy products contain enough fat to keep the proteins separate, and your sauce smooth. Another common cause of curdling is your heat source being too hot. High oven temperatures can make the milk's components break apart, again leaving the proteins free to clump together.
Why are my scalloped potatoes soupy? ›
Preventing watery scalloped potatoes begins during the preparation stage. First, it's essential to choose the right type of potatoes. Go for starchy varieties, such as russets, rather than waxy types, such as red potatoes. Starchy potatoes are less watery, contributing to a thicker, creamier dish.
How to make Paula Deen's baked potatoes? ›
Rub the skin with vegetable oil. Sprinkle with salt. Pierce the skin of the potato in several places with the tines of a fork. Place on a cookie sheet and bake for 1 hour and 15 minutes, until the sides are soft when pressed.
