Loaded Scalloped Potatoes Recipe - The Cookie Rookie® (2024)

FAQs

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Boost the Flavor

A few sliced mushrooms and some dried minced onion add extra flavor and depth to basic scalloped potatoes. Use dried minced onion in place of the shallots in this recipe for Potato and Mushroom Gratin to save yourself a little time chopping.

A sauce that's too thin can result in a watery dish lacking the rich, luxurious texture that scalloped potatoes are famous for. Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes.

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

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.

My scalloped potatoes are bland

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!

Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.

But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.

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. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Why are scalloped potatoes called funeral potatoes? ›

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

The best potatoes to use for a homemade scalloped potato recipes like this one are baking/frying potatoes, either russet or Idaho. They have dry, light, and fluffy interiors that hold their shape when cooked. The starch in the potatoes helps to thicken the sauce while the casserole bakes.

Once you've chosen the right potatoes, grab a sharp chef's knife (or a mandoline, if you have one) and carefully slice them as thinly and evenly as possible—ideally one-fourth to one-eighth-inch thick. Potatoes that are too thick or thin will bake up unevenly, and you want the layers to cook up tender.

Do not refrigerate or freeze fresh potatoes before cooking. Colder temperatures lower than 50 degrees cause a potato's starch to convert to sugar, resulting in a sweet taste and discoloration when cooked. There is no need to store your potatoes in a bag; you can store them loose.

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. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Poke the potatoes with a fork just enough to pierce the skin so the potato won't burst when baking, especially in the microwave. Four or five times should be plenty. A potato is composed mainly of water, so poking them helps release steam as it cooks.

Other ingredients can keep scalloped potatoes from curdling

Therefore, the best spuds for scalloped potatoes are high-starch varieties like Russet, Yukon gold, or Idaho. To further lower the risk of curdling, you can add extra starch in the form of flour or cornstarch.