Master the Classic: The Perfect Scalloped Potatoes Recipe with Tips and Tricks
If you’re searching for the perfect comfort food, look no further than a classic scalloped potatoes recipe. This rich and creamy dish has been a favourite on dining tables for generations, making it a popular choice for family dinners, holidays, and special occasions. In this article, we will share the perfect scalloped potatoes recipe and address some common questions, such as the difference between scalloped and au gratin potatoes, whether dauphinoise potatoes are the same as scalloped, and more.
What Are Scalloped Potatoes?
Scalloped potatoes are a traditional dish made from thinly sliced potatoes layered in a baking dish and cooked in a creamy sauce. The name “scalloped” comes from the preparation method, where potatoes are cut into thin, even slices that resemble the ridged edges of scallops. These slices are then baked with cream or milk, butter, and seasonings, resulting in a tender and flavourful, comforting and satisfying dish.
Scalloped Potatoes Recipe
Ingredients:
- 4 large potatoes (such as Maris Piper), peeled and thinly sliced
- 1 onion, finely chopped
- 475ml double cream
- 240ml whole milk
- 45g unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 100g grated mature cheddar cheese (optional)
- Fresh thyme or parsley for garnish
Instructions:
- Preheat your oven to 180°C (160°C fan)/Gas Mark 4. Grease a 23x33cm baking dish with butter or cooking spray.
- Slice the potatoes thinly using a sharp knife or mandoline. This ensures even cooking.
- Melt the butter in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the double cream, milk, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer, then remove it from the heat.
- Layer the potatoes in the prepared baking dish, overlapping slightly. After one layer of potatoes, pour some of the cream mixture over them, then add another layer of potatoes. Continue this process until all the potatoes and cream mixture are used.
- If desired, sprinkle the top with grated cheddar cheese for a golden, cheesy crust.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
- Let the dish cool for 10 minutes before serving. Garnish with fresh thyme or parsley.
What Is the Difference Between Scalloped Potatoes and Au Gratin Potatoes?
A common question when discussing scalloped potatoes is how they differ from au gratin potatoes. While the two dishes are quite similar, there are key differences:
- Scalloped potatoes are typically made with a cream or milk sauce and do not always include cheese. The focus is on the creamy texture and rich flavour of the sauce.
- Au gratin potatoes involve a generous amount of cheese, both in the sauce and often sprinkled on top, which creates a bubbly, golden crust as it bakes. The word “gratin” refers to this crusty, browned top layer.
Are Dauphinoise Potatoes the Same as Scalloped Potatoes?
Dauphinoise potatoes, also known as “gratin dauphinoise,” are another dish often compared to scalloped potatoes. This French dish is indeed quite similar, but there are a few differences:
- Dauphinoise potatoes are traditionally made with raw, thinly sliced potatoes that are baked in a mixture of cream, milk, and sometimes garlic, similar to scalloped potatoes.
- The critical difference is the use of uncooked potatoes and the French technique, which may include a touch of cheese but not always. This dish tends to be richer due to the exclusive use of cream (or sometimes a cream-milk mixture) and a slow cooking process that allows the potatoes to absorb the flavours fully.
What Does “Scalloped” Mean in Potatoes?
The term “scalloped” in reference to potatoes originates from the old English word “collop,” meaning thin slices of meat. Over time, this term was adapted in culinary contexts to describe the thin, uniform slices used in dishes like scalloped potatoes. So, when you see “scalloped,” think of thinly sliced potatoes baked in a creamy sauce.
What Is Another Name for Scalloped Potatoes?
Scalloped potatoes are also known in various regions as “potato bake” or “creamy potatoes.” In some countries, they’re referred to as “potatoes au gratin,” though, as we’ve discussed, this name typically implies the inclusion of cheese.
How to Keep Potatoes from Turning Brown When Making Scalloped Potatoes?
One challenge when preparing scalloped potatoes is preventing the sliced potatoes from turning brown. This browning occurs due to oxidation when the potatoes are exposed to air. Here are some tips to avoid this:
- Submerge the slices in cold water immediately after slicing. This keeps the potatoes from oxidising while you prepare the other ingredients.
- Add a little lemon juice or vinegar to the water. The acidity helps slow down the browning process.
- Prepare quickly. The potatoes won’t have as much time to oxidise if you work swiftly.
Can You Pre-Cook Potatoes for Scalloped Potatoes?
Pre-cooking potatoes can be a helpful trick to ensure they cook evenly and to save time. Here’s how you can do it:
- Parboil the slices: Boil the sliced potatoes in salted water for about 5 minutes. This softens them slightly without cooking them fully. Drain and cool before layering in your baking dish.
- Microwave the slices: Place the potato slices in a microwave-safe bowl, cover them with plastic wrap and microwave on high for about 5-7 minutes. This can speed up the baking process and ensure tender potatoes.
Conclusion
With this scalloped potatoes recipe, you’re well on your way to creating a comforting and crowd-pleasing dish. Whether hosting a holiday dinner or simply craving a delicious side dish, scalloped potatoes are a timeless choice. Now that you also understand the differences between scalloped, au gratin, and dauphinoise potatoes and the secrets to perfect preparation, you can confidently serve up this classic dish with ease. Enjoy!