Grandma's "OLD SCHOOL" Scalloped Potato Casserole - 52 Church PotLuck "Old School" Recipes (2024)

FAQs

Can you slice potatoes ahead of time for scalloped potatoes? ›

How To Prep Scalloped Potatoes In Advance. Save yourself some time in the kitchen by prepping the potatoes ahead of time. An important thing to remember is that you can't store sliced raw potatoes as-is in the refrigerator—they will oxidize and turn gray.

To make this dish, layer scalloped potatoes, canned tomatoes, and mozzarella cheese in a baking dish. If you're after a lasagne-like flavor, add in other ingredients, like ricotta cheese, fresh spinach, and olives. Flavoring the mix is a cinch if you start with canned tomatoes that already come with Italian seasoning.

Can I make boxed potatoes and not cook them for a few hours later? A: If you mean prepare certain packaged dried potatoes (such as Au Gratin or Scalloped) the answer is, yes. Just follow the directions as listed (but not yet ready to place into the oven yet).

at 350 degrees, bake 40 – 45 min. or until tender. at 375 degrees, bake 35 – 40 min. or until tender.

Over the years, I've had lots of you ask if you can prep this recipe in advance — and the answer is yes! For make-ahead scalloped potatoes, just bake the scalloped potatoes and let them cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days.

Almost always there are two reasons the potatoes turned black... exposure to air or oxygen and black spot bruising.

Garlic and onion – For savory depth of flavor. Fresh thyme – It adds fresh, unexpected notes to this comforting casserole. In a pinch, dried thyme works too. Cheddar cheese – For tangy, nutty flavor.

My scalloped potatoes are bland

They are also in need of serious seasoning to ensure deliciousness. Make sure your sauce is well-seasoned, but also, season each layer of potatoes with salt and pepper before adding the sauce, to make sure they are as flavorful as you want them!

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Why are my boxed scalloped potatoes watery? ›

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

If your household has to go dairy-free, there's no reason to skip this favorite dish as the milk and cheese can easily be substituted. Some recipes use chicken broth or water while others use non-dairy alternatives like soy or almond milk.

Note: For a creamier mashed potato, stir in additional hot water or milk. Less salt can be added if desired.

If you'll be cooking the potatoes in the next few hours, you can leave them submerged in water at room temperature, Tiess says. If it will be longer than a few hours, place them in the refrigerator. Peeled, sliced, submerged, and refrigerated potatoes should be cooked within 24 hours.

Start by slicing the potatoes into 1/8-inch-thick slices. You could use a mandoline slicer for this step, but I actually prefer to do it with a knife. Just be careful to slice the potatoes thinly and evenly so that they cook through at the same rate. Next, make the sauce.

Soak them in water

The best (and most popular) way to keep cut potatoes from turning brown is to completely submerge them in a bowl of water. Store the water-covered potatoes in a bowl in the refrigerator until you're ready to use them, up to one day in advance.