When it comes to making vacation side dish to partake with fellowship and friends , it does n’t get much well than this easy Scalloped Potatoes formula . flimsy slice of potatoes nestled in a pick sauce and cooked until skillful and tender .
It is one dish that is sure to be found on our dining room table on Easter , Thanksgiving and Christmas . And you could bet that it will be brought to every kinfolk reunion and potluck as well .
That is because it is not only delicious , but it is also astonishingly easy to make . With just a few basic steps this graceful look side ravisher is prepared and quick for the oven .
I prefer to use Yukon Gold potatoes when making Scalloped potatoes. However another good variety to use is Russet potatoes.
Then within an hr the white potato become tender and they absorb the flavor of the duncish , creamy sauce . It is the utter dish to serve up withham , turkey , chicken and Pisces the Fishes .
However , before I get into the details of how to make this recipe , I first need to explicate how it dissent from another democratic tater side dish recipe that is also commonly made for vacation dinners .
Scalloped Potatoes vs. Au Gratin Potatoes
Although they may look similar in show and carry some of the same ingredients , there are some trenchant differences between scalloped and Au Gratin potatoes . In very mere terms the difference between these two casseroles is one simple ingredient , cheese .
Scalloped Irish potato lie in of slice spud and onions that are cooked in a emollient sauce made with Milk River and/or heavy cream . The cream is often flavored with ail and other impudent or juiceless herbaceous plant .
Once put in the oven the potatoes become fork tender . The sauce then thickens and coating every slice of white potato so that each bite is full of delectable flavor .
I prefer to use Yukon Gold potatoes when making Scalloped potatoes. However another good variety to use is Russet potatoes.
On the other hired hand Au Gratin Potatoes consists of even thinner sliced potatoes with a pregnant amount of grated cheese sprinkled between the layer and also on the top surface .
In addition , breadcrumbs are often patter on top of the Au Gratin potato casserole . This results in a decadent cheesy potato casserole with an resistless crunchy coat that everyone eff .
Best Potatoes For Scalloped Potatoes
The salutary case of potatoes for making scalloped potatoes are those that are buckram and hold their shape well during cookery . Russet potatoes are a pop choice for scallop potatoes because of their high amylum content and fluffy texture .
However I favor to utilise Yukon Gold murphy . They have a naturally creamy texture , a somewhat buttery flavor and you do n’t even have to unclothe them because of their sparse skins .
Although both varieties of white potato vine adequately absorb the flavors of the creamy scalloped potatoes sauce while maintain a steadfast grain . Waxy potatoes , such as red or new potatoes , are less worthy for scollop potatoes as they will not become as tippy and creamy during bake .
Easy Scalloped Potatoes Recipe
- ended recipe instructions including specific measurements , cook temperatures and time are located in a printable recipe board at the bottom of this article . However , be certain to keep reading for helpful tips and prank when defecate this formula .
INGREDIENTS
INSTRUCTIONS
originate by washing the potatoes . Then you must decide if you want to flake the potatoes are not . I prefer to peel them , but if you are using Yukon Gold potatoes , the choice is up to you because the skins are very thin .
However , if you are using Russet potato , I definitely recommend flake off them because the skin are thick and many people find that it adds an leftover texture to the casserole .
Once the potatoes are washed and peeled ( if needed ) , it is clock time to slit them into 1/4 in thickness using a mandoline slicer or sharp knife .
Use amandoline slicerto make easy work of getting the potatoes ready.
If you use amandoline slicer , be sure to use the v - shaped sword . You want the potatoes slightly thicker than if you were making Au Gratin murphy .
Then slice the onions into thin strips or cube them into small piece and set away .
Using a little butter or non - stick spray to grease a 9 x 13 inch baking dish , and preheat the oven to 375 ° F . come apart both the potatoes and Allium cepa into three even piles .
Now it is fourth dimension to assemble the Scalloped Potatoes by first layering 1⁄3 of potato in the baking mantrap . Then on top of the white potato layer with 1⁄3 of the onions , table salt and pepper , butter , flour , and a little Parmesan cheese .
Yes , I know that cheese is commonly reserved for Au Gratin potatoes . However , the flyspeck bit of Parmesan tall mallow added to this recipe provides just enough tang to make the murphy have that supererogatory depth of flavor when baked .
Once the first layer is complete , repeat the layers two more multiplication . Now set the casserole away and heat the sauce .
Build the casserole with 3 layers of ingredients.
Pour the Milk River in a small sauce cooking pan and hot up it over average heat until it ’s hot , but not boiling . Stir in the garlic powder and then pour the milk over the top of the smasher until it strive the top layer of potatoes .
handle and bake until the potatoes are fork pinnace , just about 60 second . Then absent the lid and keep on to broil until the top layer begins to turn unclouded golden brown in color .
absent from the oven , and let it stand while the sauce thicken .
Mary and Jim
Jim and Mary Competti have been writing gardening , DIY and formula articles and books for over 15 years from their 46 Akka Ohio farm . The two are frequent speaker on all thing gardening and love to travel in their spare time .
Easy Scalloped Potatoes
Homemade scalloped potatoes just like grandma used to make ! Layers of chopped potatoes and onions baked in a ointment sauce . The perfect side stunner for any vacation gathering .
Ingredients
Instructions
Notes
formula good manners of Old World Garden Farms
nutritionary Information is to be used as a general guidepost only . Nutritional calculations will alter from the type and brand of the products used .
