Red Scalloped Potatoes Recipe

Red potatoes: Thinly sliced to ensure even cooking and a tender texture.

Heavy cream: Provides a rich and creamy base for the dish.

Cheddar cheese: Shredded to melt evenly and add a savory flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a subtle heat and depth of flavor.

Butter: Used to grease the baking dish and dot the top for a golden finish.

To achieve perfectly even slices of red potatoes, use a mandoline slicer. This ensures uniform thickness, which helps the potatoes cook evenly and absorb the heavy cream and cheddar cheese more consistently.

• red potatoes - Substitute with russet potatoes: Russet potatoes have a similar texture and will hold up well during baking.

• heavy cream - Substitute with half-and-half: Half-and-half provides a similar creamy texture but with less fat.

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

• salt - Substitute with kosher salt: Kosher salt has larger flakes and can be used in the same quantity for a similar taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the dish.

• butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture and flavor.

• Allow the red 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 one, you can use a baking dish covered tightly with aluminum foil or plastic wrap.

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

• For longer storage, consider freezing. Place the cooled potatoes in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

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

• When ready to reheat, if frozen, thaw the potatoes in the refrigerator overnight. This ensures even reheating and maintains the dish's texture.

• Reheat the red scalloped potatoes in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent the top from over-browning.

• Alternatively, you can reheat individual portions in the microwave. Place the potatoes on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• For a crispy top, you can broil the reheated potatoes for a few minutes. Keep a close eye to avoid burning.

• Enjoy your reheated red scalloped potatoes as a delicious side dish or even as a main course with a fresh salad or grilled meat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover potatoes to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the potatoes are heated through and the cheese is bubbly.

• Microwave Method:

  1. Place the potatoes in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, then stir.
  4. Continue heating in 1-minute intervals until the potatoes are hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the potatoes in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, stirring occasionally, until the potatoes are heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the potatoes in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through, until the potatoes are hot and the cheese is crispy.

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

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

• Knife: Essential for thinly slicing the red potatoes.

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

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

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

• Butter knife: Useful for dotting the top of the dish with butter.

• Mixing bowl: Can be used to mix the cream, cheese, salt, and pepper before layering, if desired.

• Grater: Needed if you are shredding the cheddar cheese from a block.

• Aluminum foil: Optional, can be used to cover the dish if the top browns too quickly.

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

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

Preheat oven early: Start preheating the oven while you prepare the ingredients to save time.

Shred cheese in advance: Buy pre-shredded cheddar cheese or shred it the night before.

Use microwave: Par-cook the potatoes in the microwave for a few minutes to reduce oven time.

Organize ingredients: Arrange all ingredients on the counter before starting to streamline the process.