Easy Scalloped Potatoes Recipe
Published on May 25, 2023by Kristina Stosek
Creamy Scalloped Potatoes with onions, a hint of garlic and nutmeg, and a crispy Parmesan topping is the ultimate side dish that never goes out of style.
The thinly sliced potatoes melt into a creamy sauce flavored just right and a topping with a bit of crunch. This gluten free recipe for scalloped potatoes is super easy to make without compromising flavor and texture.
scalloped potatoes vs. au gratin potatoes
Scalloped and au gratin potatoes are similar, with a couple of key differences: the cheese and the thickness of the potatoes.
Au gratin potatoes are made with lots of cheese sprinkled between the layers of potatoes and on top, and they are typically cut thinner.
While scalloped potatoes are baked in a rich cream sauce, often mixed with flour, and are cut thicker.
5 Reasons Why Scalloped Potatoes Are Perfect for Summer BBQs
Easy to make: Scalloped potatoes are a simple dish that can be made ahead of time and reheated when needed.
Gluten free: If you or your guests have gluten sensitivities, scalloped potatoes are a great option because this recipe is gluten free.
Perfect for sharing: Scalloped potatoes are a crowd-pleaser and can easily feed a large group of people because you can easily make a big batch.
Complements BBQ meats: They are a great side dish for BBQ meats like ribs, brisket, chicken, or bun-free burgers.
Can be cooked on the grill: To avoid heating up your kitchen, you can also cook scalloped potatoes on the grill over medium-low heat. Be sure to use a dish that you can use on the grill, preferably with a lid, or use foil to cover the dish and place it on the grates for about 30-40 minutes until they’re tender and bubbly.
Why is this recipe for scalloped potatoes different?
Often the classic scalloped potatoes can be too heavy or cheesy. In this easy recipe, I made the sauce lighter, more flavorful, cut the potatoes super thin, and made the recipe gluten free.
Why do my scalloped potatoes have too much liquid?
There’s nothing more frustrating than pulling a pan of scalloped potatoes from the oven only to find it swimming in excess liquid. So why do your scalloped potatoes turn out watery sometimes?
It may be because you didn’t dry the potatoes enough before layering them in the dish. Wet potatoes will release even more moisture as they cook and create extra liquid.
Another reason is that you may have used too much liquid in your recipe. While these ingredients are crucial for creating a creamy texture, going overboard can cause the dish to become soupy.
Using a deep baking dish can also contribute to excess moisture retention. A wider dish allows for better evaporation of liquids during cooking and results in creamy scalloped potatoes.
Using the wrong potatoes. Floury potatoes such as King Edward or Maris Piper fall apart and become mushy when cooked in a sauce.
How to cut potatoes extra thin
The easiest way is using a food processor fitted with a 1/8-inch-thick slicing blade. Halve the potatoes and place them in the feed tube cut-side down so that they sit flat on the surface of the slicing disk. You can have the potatoes done in under a minute.
It takes a little more work, but using a mandoline will give you the perfect thickness for scalloped potatoes. Or, the old-fashioned way, you can always use a sharp knife.
How to make easy scalloped potatoes without dairy?
For those who are lactose intolerant or don’t want cheese, here are some tips and tricks for creating delicious dairy-free scalloped potatoes:
1. Use a dairy-free creamy base: Use good quality canned coconut milk instead of relying on real cream. This will give the dish a similar texture to traditional scalloped potatoes.
2. Use vegan cheese: Whether you need a good melting cheese or one to sprinkle on top, there are many choices for vegan cheese, just be sure to use one that is gluten free.
Why are thinly cut potatoes better?
Scalloped potatoes should have tender yet firm potato slices with a sauce that isn’t too liquidy. To achieve this, do not overcrowd the potatoes when layering them in the baking dish. Too many overlapping slices create steam pockets that trap moisture inside and lead to sogginess.
Instead, by cutting the potatoes thinly, the layers are super light, and the starch from the potatoes will thicken the sauce without adding thickeners like flour or starch.
How long do you bake scalloped potatoes?
Baking scalloped potatoes is crucial in achieving that perfect creamy and golden-brown finish. The baking time will depend on the size of your potato slices, the depth of your pan, and the oven temperature.
A good rule of thumb is to bake at 350°F for about an hour. However, if you like your potatoes extra crispy on top, you can adjust this to 375°F or even 400°F as I did in this recipe.
Covering the pan during the first half of baking is important to allow steam to cook the potatoes evenly. Then remove it for the last portion so that they brown and crisp up nicely on top.
To test if they are done, insert a knife into one. If it glides through easily without resistance, then they are ready! Let them cool down for at least twenty minutes before serving.
Remember that every oven is different, so keep an eye on them towards the end and adjust the baking time as needed.
best potatoes for casseroles
Choosing the right type of potato is what will determine the outcome of the dish. You want a potato to hold its shape and not turn mushy or fall apart during cooking. Russet and Yukon Gold potatoes are the two best options.
Russet potatoes have a high starch content, which helps them hold their shape well during cooking. They also have a slightly earthy flavor that pairs nicely with creamy sauces in scalloped potatoes. Russet potatoes should be peeled.
Yukon Golds, on the other hand, have a lower starch content than russets but still hold up well in dishes like scalloped potatoes thanks to their waxy texture. They also have a buttery taste that adds extra richness to your dish. In addition, they don’t have to be peeled.
Other good options include red-skinned or fingerling potatoes. Red-skinned varieties aren’t as starchy as russets but make great scalloped potatoes because they’re firm and hold their shape well during baking. Fingerlings are small and thin compared to other types of potatoes, so they cook quickly and evenly in your dish.
best baking dish for scalloped potatoes
Choosing the right baking dish is crucial when making scalloped potatoes. You want a casserole dish that distributes heat evenly and can hold all your ingredients without spilling over.The dish should be either glass or ceramic, preferably one that has a lid.
Another option is to use individual ramekins for portion control and presentation purposes. For example, when entertaining a large gathering, I often use small ramekins and place them on a serving tray. I found them to be very popular. Just make sure they are oven-safe.
best way to heat scalloped potatoes
The best way to reheat scalloped potatoes is in the oven. Preheat your oven to 350°F (175°C) and transfer the desired amount of scalloped potatoes into an oven-safe dish. Cover to prevent them from drying out for about 15-20 minutes.
You can also reheat scalloped potatoes in the microwave if you’re short on time. Add a splash of milk or cream before microwaving so that they don’t dry out too much during heating, stirring occasionally, about 2-3 minutes per serving.
And always mix the potatoes with any leftover sauce to maintain their creamy consistency when reheating.
Add flavor to scalloped potatoes.
Adding fresh herbs is one way to elevate the flavor of your scalloped potatoes. Rosemary, thyme, and sage all pair well with the creamy potato base and can add an earthy depth of flavor. Chop up some fresh herbs and sprinkle them on top before serving.
Spices such as smoked paprika and or nutmeg! These spices add a rich flavor without overpowering other ingredients.
Bacon bits or chopped ham are always an excellent addition if you’re looking for something hearty yet easy to make, as they complement potatoes well!
Couple of our favorite potato sides you may enjoy are the Smashed Crispy Potatoes with Garlic Herb Lemon Butter & Parmesan Cheese.
Or, why not try our famous Irish Cheesy Skillet Potatoes With Cabbage Recipe.
One of the great things about scalloped potatoes is that they can be prepared ahead of time and stored in the refrigerator for later use. They should last around 3-4 days in the fridge.
My take on gluten-free, easy scalloped potatoes recipe
This tasty gluten-free scalloped potato dish is perfect for a summer BBQ or large gathering. With just a few simple ingredients, you can create an easy casserole dish to serve as a side to your proteins.
Remember to use the right type of potatoes, choose the best casserole dish and bake them for just the right amount of time. You can add extra flavor with spices, herbs, or even bacon bits!
This is crowd-pleasing side dish is the perfect accompaniment to grilled meats and veggies such as this sheet pan cajun chicken with roasted veggies and can even be served as a vegetarian main dish with a light green salad or this Warm White Bean Salad.
Easy Scalloped Potatoes Recipe
Published on May 25, 2023by Kristina Stosek
Preheat oven to 400 F. Place the butter in a 3.5 quart casserole dish and place the dish in the oven to melt the butter. Once the butter has melted, add the thyme and swirl it around to coat the dish
Slice the potatoes, onions, and garlic super thinly in a food processor using a 1/8-inch-thick slicing blade. Or, you can use a mandoline or a sharp knife. The secret to this dish is thin slices
Transfer the potatoes to the baking dish and generously season with salt and pepper. Sprinkle with nutmeg and add the cream. Give it a good stir to coat the potatoes
Slowly pour the boiling water or broth on the side of the dish so it is halfway up the potatoes. Don't pour it over the potatoes; it will remove the seasoning and cream coating. Sprinkle with Parmesan cheese, cover the dish with a lid, or I like to cover the dish with parchment paper and then tightly with foil
Bake for 30 minutes, then remove the cover and continue baking for 20 minutes or until the potatoes are tender, bubbling, and golden brown
Rest the potatoes for 20 minutes before serving. At this point, you can cover them to keep them warm
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Made them last night, I can’t believe how easy this recipe is. And they were nice and light with a perfect topping, thank you for the recipe