This recipe doesn’t include cheese, but I would always suggest adding some, both inside the dish, layered with the potatoes, and plenty on top.
Whenever I make a creamy sauce, I like to infuse the milk or cream by simmering with onions, garlic, and other aromatics (rosemary, thyme, etc.), for maximum flavor.Try adding caramelized onions instead for a whole new flavor.Once you see how easy it is, there are endless possibilities to modify and make this dish even more irresistible. This recipe is an excellent base and an easy starter if you’ve never made scalloped potatoes before. I wouldn’t recommend prepping this dish and leaving it uncooked in the fridge because the potatoes will turn brown. Pull the dish from the fridge about a half hour before you want to bake and add in a little extra warm milk.Ĭook for around 30 minutes, until the potatoes are heated through once more. Once the dish has cooled completely, wrap and store in the fridge until you’re ready for them. For a lovely brown and crisp top, broil the dish for a few minutes when the cooking time is up.įollow the instructions below, but be sure to cook with foil over the top and do not broil at the end.Butter the dish before adding in the potatoes so that they don’t stick.Rub the dish with a clove of garlic before greasing to impart some subtle flavor.Another option would be to use red potatoes since they are much less starchy than other varieties.They cook perfectly and hold their shape, whereas other potatoes would turn to mush. As mentioned, Yukon gold is my best option when it comes to this dish.Add a touch of water to the bowl and be sure to cover with cling film. To cut down on the cooking time, try microwaving the potato slices for five minutes before layering them in the dish.They are inexpensive and can be used for all kinds of slicing with an adjustable blade. A great way to achieve uniform thin slices is to use a mandolin.Cut the onions thin, too, so that they will soften enough during the bake time.Thick potatoes will need far longer to cook through when layered in the dish. When slicing your potatoes, be sure to keep them relatively thin.But there are some ways to make it fool-proof! This recipe is super easy, and comes together in around 30 minutes. Whole milk – With cooking, it’s always best to use full-fat! For a vegan alternative, try adding some coconut cream to dairy-free milk for a creamier texture.You can always sprinkle extra over the top when it’s done. I like to add it to the milk and taste that before pouring it into the dish. Salt and Pepper – This will be to taste.Butter – Although the flour and milk will thicken without it, butter adds a richness that you just can’t get without it.Instead of making a roux, the flour will cook with the butter and milk to create a wonderfully thick sauce right in the pan. Flour – This is the key to the thick sauce.I would suggest a good white or yellow onion or even a sweet Spanish onion. I would advise against using red onions, as they don’t have the same flavor when cooked, and they don’t soften in the same way. Onions – Like with most meals, onions are a must.Both have just the right amount of starch, and the Yukons will hold their shape well after cooking. Potatoes – I would recommend Yukon Gold or Russet potatoes for this dish.Though there are a few different ways to make scalloped potatoes, the basic ingredients all remain the same: You could even use a dairy-free milk and butter alternative for a wonderful vegan-friendly dish. But here, the oven does all the work.īy sprinkling flour over the potatoes and pouring over milk and butter, the sauce will bubble and thicken as the potatoes cook. Making a cream sauce from scratch can be time-consuming. Some recipes include a separate cheesy sauce for extra indulgence. This dish consists of thinly-sliced potatoes layered with onions, cheese, butter, and milk. Whether you like smoked cheese or mature cheddar, plenty of bacon or oodles of garlic, this dish is a sure-fire crowd-pleaser. They get devoured even faster when they’re topped with extra cheese! But scalloped potatoes are such a creamy luxury, and every time I make them, they’re the first to go.
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