Old Irish Scalloped Potatoes Recipe

Potatoes: The main ingredient, providing the bulk and texture of the dish.

Heavy cream: Adds richness and creaminess to the sauce.

Milk: Helps to thin out the cream, making the sauce more pourable.

Shredded cheddar cheese: Adds a sharp, tangy flavor and melts beautifully into the sauce.

Onion: Adds a subtle sweetness and depth of flavor.

Butter: Used to sauté the onions and add richness to the dish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and balances the richness of the cream and cheese.

When slicing the potatoes, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent slices. Additionally, when layering the potatoes and cream mixture, gently press down on each layer to compact them slightly. This helps the flavors meld together and ensures a cohesive final dish.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness, which can complement the creaminess of the dish.

• heavy cream - Substitute with half-and-half: Half-and-half is a lighter option that still provides creaminess without being as rich as heavy cream.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that can be used to reduce the dairy content while maintaining a similar consistency.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere cheese melts well and has a nutty flavor that can add depth to the dish.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste compared to onions, which can add a subtle flavor difference.

• butter - Substitute with olive oil: Olive oil is a healthier fat option that can be used to sauté the onions and add richness to the dish.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder taste and can blend more seamlessly into the creamy sauce without adding black specks.

• Allow the scalloped potatoes to cool completely before storing. This helps prevent 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 plastic wrap or aluminum foil.

• Store the container in the refrigerator. The scalloped potatoes will keep well for up to 3-4 days.

• For longer storage, consider freezing. Place the cooled scalloped potatoes in a freezer-safe container or wrap the entire baking dish tightly with plastic wrap and then aluminum foil.

• Label the container with the date to keep track of its freshness. Frozen scalloped potatoes can be stored for up to 2-3 months.

• When ready to reheat, if frozen, thaw the scalloped potatoes in the refrigerator overnight.

• Preheat your oven to 350°F (175°C). Transfer the scalloped potatoes to an oven-safe dish if not already in one.

• Cover the dish with aluminum foil to prevent the top from drying out. Bake for 20-30 minutes, or until heated through. If you prefer a crispy top, remove the foil during the last 10 minutes of reheating.

• For a quicker reheating option, you can use a microwave. Place a portion of the scalloped potatoes on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot.

• Always check the internal temperature to ensure the scalloped potatoes are heated thoroughly. They should reach an internal temperature of 165°F (74°C) for safe consumption.

• Preheat your oven to 350°F (175°C). Place the leftover 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 on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the scalloped potatoes in the skillet and cover with a lid. Heat for 5-7 minutes, stirring occasionally, until warmed through.

• For an air fryer, preheat to 350°F (175°C). Place the scalloped potatoes in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To reheat using a slow cooker, place the scalloped potatoes in the slow cooker. Set to low heat and cover. Heat for 1-2 hours, stirring occasionally, until thoroughly warmed.

• Oven: Used to bake the scalloped potatoes at the specified temperature.

• Saucepan: Used to melt the butter and cook the onions, as well as to heat the cream mixture.

• Knife: Used to peel and thinly slice the potatoes, and to finely chop the onion.

• Cutting board: Provides a surface to safely chop the onion and slice the potatoes.

• Measuring cups: Used to measure the heavy cream, milk, and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Baking dish: Used to layer the potatoes and cream mixture for baking.

• Aluminum foil: Used to cover the baking dish during the initial baking period.

• Wooden spoon: Used to stir the onions while cooking and to mix the cream mixture.

• Grater: Used to shred the cheddar cheese if not pre-shredded.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-slice the potatoes: Use a mandoline slicer to quickly and evenly slice the potatoes.

Pre-cook the onions: Sauté the onions in advance and store them in the fridge until needed.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Assemble ahead: Layer the potatoes and cream mixture in the baking dish the night before and store it in the fridge.

Quick cleanup: Line the baking dish with parchment paper for easier cleanup.