What goes well with scalloped potatoes?
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.
More side dishes you may like: