Scalloped Potatoes Recipe
- 3 pounds (1.4kg) Potatoes, Yukon Gold
- 3-4 tablespoons (45-60g) Butter, divided
- 1½ cups (360ml) Milk
- 1½ cups (360ml) Heavy cream
- 1 Onion
- 6 tablespoons (50g) Flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Nutmeg
- 2-3 springs, Fresh thyme
- 2-3 springs, Rosemary
- 2 Garlic cloves
- Preheat oven to 400F (200C). Grease a 9X13 inch (22X33cm) rectangle pan or 11-inch (28cm) round pan with butter or oil.
- Peel the potatoes, then, using a mandolin or a sharp knife thinly slice the potatoes.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/2 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Dot with butter cubes (1-2 tablespoons). Season the entire layer with salt and pepper. Repeat layering twice more. Spread 1-2 tablespoons of butter over the top layer. Set aside.
- In a sauce pan, heat milk, heavy cream, garlic cloves, rosemary, thyme, salt, pepper and nutmeg. Heat over low heat, stirring occasionally, for 6-7 minutes. Remove garlic, rosemary and thyme.
- Pour milk mixture over the potatoes.
- Cover with aluminum foil and bake for 50-60 minutes, after 50 minutes remove the foil and bake for 30-40 minutes, until golden and the potatoes are tender.
- Equipment I used in this recipe: https://www.amazon.com/shop/thecookingfoodie
What goes well with scalloped potatoes?
Any main dish would be perfect to serve scalloped potatoes; my favorites are: shepherd’s pie, Roasted Chicken or maybe fresh salads.
What are the best potatoes for scalloped potatoes?
A starchy potato such as a Yukon Gold or a Russet is best for scalloped potatoes because it will help thicken the sauce.
What is the difference between gratin and scalloped?
Both scalloped potatoes and potatoes au gratin consist of sliced potatoes baked in a creamy sauce. The main ingredient that distinguishes these two dishes is cheese. Usually, scalloped potatoes made with thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk (or a combination of the two). Potatoes au gratin, on the other hand, has grated cheese sprinkled between the layers.
Another minor difference between the two is breadcrumbs. Scalloped potatoes are often has a topping of breadcrumbs (I skipped this step in my recipe).
What can we add to scalloped potatoes?
There are 2 ways to make scalloped potatoes more flavorful; one way is to infuse the milk-cream mixture with garlic, herbs and spices as I did in this recipe, you can use your favorite spices and herbs to make infused milk-cream. The second way is to add topping in between the layers, in this recipe I added only onion slices, but the options are endless. You can add your favorite cheese between the potato layers, you can add mushrooms, veggies, ham, bacon or any other addition that you like.
Can we make scalloped potatoes ahead of time?
Yes, you can prepare the infused cream one day ahead and store it in the fridge. You also can slice the potatoes and arrange them in the baking dish few hours ahead, then, when ready to bake, pour the cream over the potatoes and bake.
How long can we keep scalloped potatoes?
Scalloped potatoes are at its best on the day of preparation, but you can store it in the fridge for up to 4 days. Reheat in preheated 350F (180C) oven for 10-15 minutes before serving.
- If you're wondering why the dish I served looks so ascetic, I used a cookie cutter/cake ring to cut a single portion from the dish and served it this way to give a nicer presentation.
More side dishes you may like:
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