The best potatoes for making scalloped potatoes are ones that have a high starch content. What are the best kind of potatoes to use for potato casserole? I like to think of it as an American take on a French classic! Ingredients needed to make scalloped potatoes? I like to consider scalloped potatoes to be a more rustic version of the potatoes au gratin as the potatoes are often sliced thicker, and there are no breadcrumbs, and more economical cheeses are commonly used to prepare this casserole dish. Both have sliced potatoes and cheese, whether it’s hard cheese or soft. Scalloped potatoes are somewhat similar to potatoes au gratin. Honest! I don’t really love potatoes I heart making them in a thousand different ways! What are scalloped potatoes? It’s full of thinly sliced potatoes mingling in garlic sauce and cheddar cheese that’s bubbly and golden.įor someone that doesn’t really love potatoes, I’ve made a whole lot of them! I’ve got a 20-minute instant pot garlic mashed potatoes, the twice baked potato casserole, smashed potatoes, skillet breakfast potatoes and of course, the cheddar mashed ones! And so I thought, why not bring you my version of scalloped potatoes that you can use now for Easter, and again for all of the end-of-year holidays. You’ve had them before, right? An easy casserole dish that feeds a crowd and requires only a little bit of work. Nevermind the fact that I don’t really love potatoes, that can be overlooked when there’s garlic cream sauce and boatloads of cheeeeeese. There’s also a whole lot of garlic, so scalloped potatoes pretty much hit the mark on all of my favorite food groups – cheese and garlic. This helps stabilize the potato on your cutting board so you can get thinner slices.Garlicky, cheesy scalloped potatoes! Scalloped potatoes are thinly sliced potatoes cooked in a casserole dish with melty cheese and a delicious garlic sauce!īasically, two of my favorite words when it comes to food. If you opt to go this route, it’s helpful to cut each potato in half length-wise to create a flat edge. Of course, you can also just use a sharp knife, cutting the potatoes as thinly and evenly as you can. This is also a great option if you’re making a larger batch and have more potatoes to deal with. If using a mandolin makes you nervous (I don’t blame you!) you can also use a food processor with a slicing attachment. Be sure to use the finger guard or wear a pair of cut-proof gloves to protect your hands! Since this recipe only calls for one pound of potatoes, I usually just use a mandolin. I like to slice mine to about a 1/8-inch thickness. To ensure the potatoes soften properly and don’t end up crunchy, you need to slice them really thin. Use a mandolin to slice the potatoes very thin Cutting the potatoes Use whole milk for this recipe lower fat and non-dairy milk won’t necessarily thicken properly. You can leave this out if you don’t have any, but it adds a nice, subtle flavor to the casserole. You can omit this, but why would you want to? More on the best types of cheese to use below. If you don’t add enough, your potatoes might come out soupy, and no one wants that! It might look like you’re adding a lot, but it’s important since it helps thicken the sauce. The starches help thicken the sauce, so this recipe won’t come out right if you use a waxy potato. Choose something starchy like peeled Yukon Gold or Russet potatoes. You just layer everything in a casserole dish and bake it until the potatoes are soft and the sauce is bubbling and browned. This cheesy scalloped potatoes recipe is even easier than the one I had been using since it eliminates the step of starting everything on the stovetop.
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