Scalloped potatoes have layers of tender sliced potatoes in a creamy sauce. The creamy sauce is flavored with onion, garlic, thyme, and Gruyere cheese, making this side dish cozy and comforting. In my opinion, any holiday meal is incomplete without scalloped potatoes. With Thanksgiving and Christmas around the corner, I am sharing a fantastic scalloped potato recipe that is delicious and a crowd-pleaser. It is believed to have come from England, and while it is difficult to say for sure, if it comes to potatoes, it very well could be. Why cheese in scalloped potatoes, you may ask? Me: “Why stick to conventional definitions when you can make something taste much better by adding one ingredient?” Enter Gruyere cheese. Gruyere has a creamy and nutty taste that compliments the creaminess of the dish. Adding it to the milk and stock makes the sauce creamier and cheesier. Sprinkle it on top, if you may, and you get a nice golden crust on top, and it becomes potato au gratin. Gratin dishes have a French origin and mean ‘topping’. They use breadcrumbs, often mixed with cheese, to create a baked crust on top. In fact, any dish baked with crumbs and cheese that forms a crust on top is called a gratin. Both scalloped potatoes and potatoes au gratin use a roux that is creamy and cheesy and layer potatoes in more or less the same way. You can see my Baked Cauliflower Au Gratin recipe, which has a crunchy crust on top too. So, if you have breadcrumbs and want a golden crust on top, go ahead and make a gratin. Otherwise, it is the creamy scalloped potatoes. Even without the breadcrumbs, a sprinkle of cheese over the top can be baked to get a slightly golden crust on top. See, there is not much difference, and let us not get lost in the definitions. Make the best of what you have and make it a creamy dish with cheese, which pairs with potatoes the best. The best version is a blend of both, which is what we are making. Add breadcrumbs if you have them.
Prep
Prep the oven by preheating it to 400°F / 200°C. Grease a 9×13-inch baking dish with cooking spray, and keep it aside. Peel the potatoes and keep them covered in water or milk. This keeps them from browning. Keeping the slices longer in water may draw out the starch that we want to happen later in the sauce. So it is better to submerge them in milk so the milk has seeped starch into it.
Make the creamy sauce
The higher the amount of starch, the less moisture there is, and the potatoes will soak up the liquid. Waxy potatoes will not soak up like the starchy ones and keep some of that crunch. One of the options for starchy/waxy should be available in the supermarkets in your area.
Allow the dish to cool down. Shift the dish to airtight containers and refrigerate for up to four days. Freezing: You can freeze the dish in freezer-safe containers or vacuum-sealed bags for months. Reheating: In an oven-proof dish, bake at low temperatures (around 300°F) until heated through. If the stored dish appears dry, add some milk or cream to restore the texture and consistency.
Must try potato delights
Mashed Potato Pancakes Red Potato Salad Cinnamon Maple Roasted Sweet Potatoes Crispy Skillet Breakfast Potatoes Potato Breakfast Casserole With Bacon Lemon Dill Potato Salad( No Mayo) Instant Pot Potato Soup With Sausage
