Scalloped potatoes are thinly sliced potatoes seasoned with black pepper and salt and then smothered with creamy white sauce. But am I sharing an authentic recipe today? Not really! Today’s recipe is for a different beast, and I have no name for it yet; hence, we will call it scalloped potatoes. Don’t get confused; the recipe has everything scalloped potatoes recipes has plus so much more. If you have been following my blog, you know that I never compromise on flavor. I promise that this version is going to win your heart. Watch the video to see how luscious this dish looks.
What’s the difference between scalloped potatoes and Au Gratin?
You won’t find any difference in both if you look, but scalloped potatoes have no cheese, and Au Gratin has cheese in between the layers. The other difference is the thickness of the slices of the potatoes. In scalloped potatoes, the slices are a little thicker. Both dishes taste amazing!
What makes my recipe different than scalloped potatoes and Au Gratin
I’m glad you asked. In my recipe, I mix both dishes and add more flavors. I also use more sauce. My recipe is more like scalloped potatoes than Au Gratin.
- The potato slices are a little thick.
- There is a cheese spread on the top.
- The sauce has sautéed onion, garlic and has chicken bouillon plus seasoning.
- The sauce is more than what’s poured on scalloped potatoes and Au Gratin.
All the ingredients you will need
Potatoes – I honestly feel that you can prepare this dish using different types of potatoes, but I have used russet potatoes.
Butter – I would go for unsalted butter since the following ingredient has enough salt.
Chicken bouillon – If you can find low sodium, then use it to control the amount of salt in the sauce.
All-purpose flour – Do not go for cornstarch; the sauce won’t have the same creamy texture when you reheat it. And it’s better to avoid using whole wheat since it might thicken the sauce more after the dish cools and you end up with clumps.
Fresh garlic minced.
Black pepper – You would get more flavor if you crushed the black pepper before adding it to the sauce. Otherwise, you can use the powder sold in the stores.
Heavy cream – Some prefer to use half and half, but the heavy cream has more flavor and richness.
Cheddar cheese – You can use any cheese you like.
More about scalloped potatoes
- The potatoes will melt in your mouth.
- You will be amazed by how flavorful the sauce is.
- Preparing it won’t take much of your time.
- Rich and looks good on your dining table.
How to make scalloped potatoes
- Preheat the oven to 200C/400F. I didn’t have to grease the baking dish because the amount of sauce in this recipe won’t allow the potatoes to stick to the bottom; however, to be on the safe side, grease your baking dish and keep it aside.
- First, we must make the sauce. In a hot pan, add the butter and olive oil and then sauté the onion until translucent.
- Add the minced garlic and sauté for a few seconds, add the flour and cook on medium heat. In this step, you need to get rid of the raw smell of the flour.
- Add the milk and the cream while stirring to prevent the formation of lumps. Drop the chicken bouillon and cook until it dissolves in the sauce—season with black pepper and salt.
- Cook the sauce until thick and can coat the back of a spoon.
- In a mixing bowl, add the sliced potatoes and one and half a cup from the sauce. Mix.
- Pour the potatoes into the baking dish, pour the remaining sauce on top of the potatoes, and spread the shredded cheddar cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Uncover the baking dish and bake for another 30 minutes.
- Best served 20 minutes after taking it out of the oven.
Variations you can try
- Try different types of cheese instead of sticking to one.
- Use diced bacon.
- How about adding fried mushrooms?
- Adding corn is a great idea.
- Top the scalloped potatoes with seasoned breadcrumbs and cheese.
Tips for the perfect scalloped potatoes
- Make sure the potato slices are all the same size; otherwise, some will cook, and some will have a bite to it.
- Use purple onion for more flavor, but you can replace it with yellow onion.
- Always go for fresh garlic.
- Do not skip the whole milk or replace it with almond or soy milk.
- Preheat the oven 20 to 30 minutes before baking.
- Bake on the middle shelf.
- Use freshly crushed black pepper.
- You can use less sauce to make it look like the regular scalloped potatoes. It’s your choice.
- Slice the potatoes and submerge them in a bowl full of water mixed with one tablespoon lemon to prevent the potatoes from turning brown. I can keep the sliced potatoes in that water lemon mixture for more than an hour, and the slices will remain bright.
You can make this dish two days before serving it to your guest. Follow the recipe and when you reach the baking step, bake the scalloped potatoes for one hour while covered. Remove it from the oven and refrigerate it after it cools.
On the day of serving, remove the dish from the fridge and allow it to sit at room temperature for 30 to 40 minutes, and then bake it uncovered for 30 minutes or until golden or light brown.
How to store the cooked scalloped potatoes safely
I don’t recommend freezing dishes with cheese or a lot of dairies, the texture, and the taste change.
You can refrigerate this dish by covering it with plastic wrap or placing it in a large Ziplock bag and then refrigerate for up to three days.
More amazing recipes with potatoes
Scalloped Potatoes Recipe
- 4 cups peeled and thinly sliced potatoes I have used russet potatoes
- ¼ cup unsalted butter
- 1 tablespoon olive oil
- 2 tablespoon finely chopped onion
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- ½ cube chicken stock
- ½ teaspoon salt
- ½ teaspoon black pepper preferable crushed
- 2 ½ cup of whole milk you can use low fat but not skim milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese or your preferred cheese
- Heat the oven to 200C/4OOF. Grease 9"x13" baking dish and keep aside. You can skip greasing the pan if using a nonstick baking dish.
- Melt the butter in a saucepan, add the olive oil, then add in the chopped onion.
- Sauté the onion until translucent, then add the minced garlic and cook for a few seconds.
- Stir in the flour and cook for a minute or until the flour no longer has a raw smell.
- Gradually add the milk while stirring to avoid forming lumps, pour the heavy cream and continue stirring. Add the chicken stock cube, black pepper, salt, and keep stirring until the sauce is thick and covers both sides of a spoon. Keep aside.
- In a mixing bowl, mix the sliced potatoes with one and a half cups of the prepared sauce. Pour the potato mixture into the baking dish.
- Pour the remaining sauce over the potatoes and evenly spread the shredded cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes on the middle shelf.
- Uncover the baking dish and bake for 30 more minutes.
- Let it cool for 20 minutes before serving.
- Serve warm with steak or any baked or fried meat.
2. Slice the potatoes and submerge them in a bowl full of water mixed with one tablespoon lemon to prevent the potatoes from turning brown. I can keep the sliced potatoes in that water lemon mixture for more than an hour, and the slices will remain bright.
3. It’s best to shred the cheese before adding it to the recipe. Store-bought shredded cheese has some cornstarch in it, and most of the time, the cheese does not melt evenly.
4. Use purple onion for better flavor, but you can use yellow onion too.
5. Always use freshly minced garlic.
6. Use a low sodium chicken cube and add the salt after tasting the sauce first.
7. If you are looking for the authentic look of scalloped potatoes, then do not use less sauce.