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How to Make Scalloped Potatoes
How to make scalloped potatoes. Learn how to cook scalloped potatoes with a variety of scalloped potato recipes.
Learning how to make scalloped potatoes is not difficult however there are very precise steps to be followed. Once you learn how to cook scalloped potatoes, you will also have mastered the steps to creating a gratin recipe. Gratin is just another name for scalloped potatoes.
Here are some scalloped potato recipe tips:
- You can make your scalloped potatoes with almost any type of potato however we have found that firm, waxy, potatoes stand up better than do the more floury potato varieties. Red Bliss and new potatoes are two types of firm waxy potatoes.
- Yellow fleshed potatoes like Yukon Gold make beautiful scalloped potatoes.
- Be precise about the thickness of your potato slices. If you slice them too thin they will become mushy in the cooking liquids. Slice them about 1/8 inch thick. At more than that your potatoes will not cook to the correct consistency.
How to Make Scalloped Potatoes Perfect Every Time
Learn how to cook scalloped potatoes like a professional chef. Every ingredient needs to be "just right" for that winning dish. Here is how to make yours.
- Again, your potato choice matters. Don't even think of slicing up your floury baking potatoes. Get one of the types mentioned at the beginning of this article.
- Every recipe that details how to make scalloped potatoes suggests a preferred liquid. Some recipes use milk or cream (low fat or skim is often recommended. One recipe we tried used heavy cream). Others like chicken broth, beef broth, or even water as the liquid.
- We have found that we have the best results with half and half. I always have it on hand for my coffee so it made sense to try it!
- The beautiful golden crust on your scalloped potatoes can be achieved by adding butter and cheese as a final touch.
Your choice of baking dish is important. The depth of the baking pan would ideally be just enough to hold up to three layers of sliced potatoes with just a bit of room above. The shape of the pan can be oval, round, square, or rectangular. Use your favorite glass baking dish or one made of stainless steel, or ceramic.
Perfect Scalloped Potatoes
- 3 pounds potatoes, thinly sliced (Red Bliss, Yukon Gold or new potatoes)
- 9 tablespoons all-purpose flour, divided
- 6 tablespoons butter, diced and divided
- salt and pepper to taste
- 3 cups whole milk, or half and half
*If you like onion, you can add 1/2 onion, (yellow or white), thinly sliced
- Peel your potatoes and slice them about 1/8 inch thick
- Preheat your oven to 375 degrees F
- Spread about 1/3 of the potato slices into the bottom of a 9 x 13 greased baking dish.
- Top with about 1/3 of the onion slices if you choose to use them.
- Sprinkle 3 tablespoons flour over the potato and onion slices. Divide/dot 2 tablespoons butter on top of the flour. Sprinkle with the salt and pepper to taste
- Repeat this layering sequence twice more.
- Heat milk or cream in a small saucepan until just warm. Pour warmed milk over the mixture in the baking dish until it is level with the top layer of potatoes.
- Bake until potatoes are tender. (45 to 60 minutes).
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