Scalloped potatoes, when well made, are one of life's great joys. Ooey gooey cheesy and creamy, savory and satisfying, they are a thing of beauty. They are not difficult to make, easy enough to throw together on a weeknight or make ahead. Comforting and affordable enough for a Tuesday indulgence but still fancy enough to serve at any special occasion. But easy doesn't mean foolproof, and there are some pitfalls to scalloped potatoes that can result in the opposite of joy. Nothing is more disappointing than a comfort food that does not comfort.
So, here are some simple and fixable mistakes you might be making with your scalloped potatoes:
My potatoe are sort of purple or gray
Unless you used purple potatoes, this dreaded lavender tinge is not awesome to look at, but it isn't dangerous to eat. Your potatoes have oxidized, which means you prepped them too far ahead. If you want to peel and slice your potatoes in advance be sure to cover them with cold water so that they are not exposed to air, which will make them discolor.
My sauce is watery
There are several potential culprits here. One, it could be your choice of potato. If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.
My sauce is split
The sauce in a scalloped potato dish is really mostly milk and cheese. They emulsify to create that unctuous creamy sauce. So, this is not the place to sub in reduced fat products. Using things like skim milk or reduced fat cheese will result in a sauce that cannot stand up to the cooking time and will split on you. 2% or whole milk, and full fat cheeses are a must!
My scalloped potatoes are bland
Potatoes are, by their nature, little sponges. 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!
My potatoes are crunchy
If your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly. Your knife should slide in and out with no resistance at all, and if you are concerned, test with a fork instead of a knife, since the tines are not as sharp and will not penetrate an undercooked potato.
My scalloped potatoes are burnt on top but still raw underneath
Because potatoes take a while to cook through, this dish tends to bake for an hour or more. Keeping it covered with foil for 2/3 of the cooking time will ensure that they are well on their way to doneness before exposing the top to the heat element for browning. Be sure to bake in the center rack of your oven, not the top, and if you find that your top is browning too fast but the dish is still not fully cooked, simply lay a sheet of foil over the top to protect it as it finishes.
Check out our collection of Scalloped Potato Recipes.
Related:
FAQs
If your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly.
How do you keep scalloped potatoes from being watery? ›
To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk. You can try out these sauce thickening tips, too!
How to thicken runny scalloped potatoes? ›
Instant potato flakes are an excellent thickening agent made from real potatoes that have been cooked, mashed, and then dried. When added to watery scalloped potatoes, they absorb excess moisture and thicken the sauce, improving the overall consistency.
How to prevent curdling in scalloped potatoes? ›
The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...
Why are my potatoes still hard after an hour? ›
Size and Cut: The size and cut of the potato pieces can also affect their cooking time. Smaller pieces will cook faster and become softer than larger ones. If the potato cubes were too large or unevenly cut, this might result in some pieces remaining crunchy.
Why does soaking potatoes in water make them crispy? ›
Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.
How to tell when scalloped potatoes are done? ›
They will be fully cooked when you can easily pierce them with a sharp knife or mush with the tines of a fork. I usually pull out a slice when I think they are done (typically 15-20 minutes) and let it cool enough to taste.
Why are my scalloped potatoes not creamy? ›
High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.
Are scalloped potatoes supposed to be soupy? ›
Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes.
Why do my scalloped potatoes stay hard? ›
Starch Will Not Swell–Rock-Hard Scalloped Potatoes
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.
To cut the potatoes for scalloped potatoes, start by slicing off a small piece from one side to create a stable base. Then, using a sharp knife or a mandoline, carefully slice the potatoes into uniform rounds. You can also use a crinkle cutter for added visual appeal.
How to keep potatoes from turning brown when making scalloped potatoes? ›
Do I have to blanch my potatoes, to make scalloped potatoes ahead of time? A: The short answer I recommend is yes, almost always. If sliced and then placed into a pot of cold water, bring to a boil for 1-2 minutes till the slices have a rubbery consistency, this blanching will help stop the oxidation process.
Why are my scalloped potatoes so oily? ›
You want the potatoes and cream to heat slowly so that the potatoes release their starch and the flavors are combined. If you cook the dish too hot, the dairy will curdle and won't meld with the potato starch, which will result in a clumpy, oily sauce.
Why don'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.
Why won't my potatoes crisp up? ›
If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.
Why is my jacket potato not crispy? ›
If you oil them up early, the skins may not turn crispy. The salt, too, can run off the potatoes in the heat. Instead, do a quick oil baste after the potatoes reach 205°F: Remove the pan from the oven. Brush with olive oil (or bacon grease if you have it) and a hefty sprinkle of kosher salt.
How do you crisp soggy potatoes? ›
Arrange cooked potatoes on a baking sheet in a single layer (if desired, line with parchment paper). Cover pan with aluminum foil and place in hot oven. Cook for 20 minutes, and then remove foil and let them go for another 5-10 minutes or until they are the crispy potatoes you are looking for.
