Baked Scalloped Potatoes Recipe

Potatoes: The main ingredient, providing the base for the dish. Choose starchy varieties like Russet or Yukon Gold for the best texture.

Milk: Used to create the creamy sauce. Whole milk is preferred for a richer taste.

Butter: Adds richness and helps to thicken the sauce when combined with flour.

All-purpose flour: Used to thicken the sauce, creating a smooth, creamy consistency.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a hint of spice and depth to the sauce.

Cheddar cheese: Provides a delicious, melty topping that complements the creamy potatoes.

When making scalloped potatoes, ensure that the potatoes are sliced uniformly thin. This helps them cook evenly and absorb the sauce better. A mandoline slicer can be particularly useful for achieving consistent slices.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness, while still providing a similar texture.

• milk - Substitute with heavy cream: Heavy cream will make the dish richer and creamier.

• milk - Substitute with unsweetened almond milk: For a dairy-free option, unsweetened almond milk provides a similar consistency without the dairy.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a different flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, gluten-free flour works similarly to all-purpose flour.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the dish.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and adds a nutty flavor.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella provides a milder flavor and a stretchy texture.

• Allow the baked scalloped potatoes to cool completely at room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled potatoes to an airtight container. If you don't have a container large enough, you can use a baking dish covered tightly with aluminum foil or plastic wrap.
• Store the container in the refrigerator. The scalloped potatoes will keep well for up to 3-4 days.
• For freezing, first, ensure the potatoes are completely cooled. This helps maintain the texture and flavor.
• Portion the scalloped potatoes into individual servings. This makes it easier to reheat only what you need.
• Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the portions for up to 2-3 months. Beyond this, the quality may start to degrade.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the scalloped potatoes in an oven-safe dish, cover with foil, and bake for about 20-25 minutes until heated through.
• For reheating from frozen, it's best to thaw the potatoes in the refrigerator overnight. Once thawed, follow the same reheating instructions as above.
• If you're in a hurry, you can reheat directly from frozen. Preheat your oven to 350°F (175°C), cover the dish with foil, and bake for 40-45 minutes, or until heated through. Remove the foil for the last 10 minutes to crisp up the top.
• For a quicker option, you can use the microwave. Place the scalloped potatoes in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 2-3 minute intervals, stirring in between, until heated through.

• Preheat your oven to 350°F (175°C). Place the leftover baked scalloped potatoes in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes, or until heated through.

• For a quicker method, use the microwave. Place a portion of the scalloped potatoes in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a crispy top, use the broiler. Preheat the broiler on low. Place the potatoes in an oven-safe dish and broil for 3-5 minutes, keeping a close eye to avoid burning. This method works best if the potatoes are already warm.

• For stovetop reheating, place the scalloped potatoes in a non-stick skillet over medium-low heat. Add a splash of milk or cream to help rehydrate the sauce. Cover and heat for 10-15 minutes, stirring occasionally until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the potatoes in the air fryer basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give you a nice crispy top.

• Oven: Used to bake the scalloped potatoes at a consistent temperature of 375°F (190°C).

• Saucepan: Used to melt the butter and cook the flour, then to whisk in the milk to create the sauce.

• Whisk: Essential for stirring the flour and butter mixture and for gradually incorporating the milk to avoid lumps.

• Measuring cups: Used to measure out the milk and potatoes accurately.

• Measuring spoons: Used to measure the salt, pepper, and flour precisely.

• Knife: Used to peel and thinly slice the potatoes.

• Cutting board: Provides a safe surface for peeling and slicing the potatoes.

• Baking dish: The vessel in which the layered potatoes and sauce are baked.

• Cheese grater: Used to shred the cheddar cheese for the topping.

• Mixing spoon: Useful for stirring the sauce and layering the potatoes and sauce in the baking dish.

• Oven mitts: Essential for safely handling the hot baking dish when placing it in and removing it from the oven.

Use a mandoline: Slice the potatoes quickly and evenly with a mandoline to save time.

Preheat the oven: Ensure the oven is preheated to 375°F (190°C) before you start assembling the dish.

Make sauce ahead: Prepare the sauce in advance and store it in the fridge for up to two days.

Shred cheese in bulk: Shred a large block of cheddar cheese at once and store it in an airtight container.

Use a food processor: Speed up slicing and shredding by using a food processor with appropriate attachments.