Scalloped Potatoes

Scalloped Potatoes have thinly sliced potatoes  in a light,  creamy cream cheese and  chive sauce, baked in  the style of a gratin.

Scalloped Potatoes

Scalloped Potatoes

By Sue Lau | Palatable Pastime

Scalloped Potatoes are my  recipe of the day with  the From  Our Family Table blogging group.  Today we are posting recipes with dairy (specifically milk).

I’ve  tried a lot of gratin  recipes over the years, and while some  are good, I haven’t been happy with all  of them. In general, the common failure is that the potatoes are either still too hard or the top is overbrowned.

I have made my solution to be cooking them  in the casserole in salted water then draining off the water and topping with a sauce.

This way the  sauce is not over dark and the potatoes are tender.

Scalloped Potatoes

Difference Between Scalloped Potatoes  and Au Gratin Potatoes

We can talk about  what constitutes a gratin  vs. scalloped potatoes. In general, scalloped means thinly sliced and gratin has a topping. Usually these casseroles will combine both.

However, I personally think of gratin of potatoes as having more of a cheddar sauce and the scalloped being a lighter sauce with sour cream or cream cheese. Such as I have done here.

Box Mixes are Easy But Not All  That

These are much better than box mixes which use dehydrated potatoes and powdered sauce mix. But I am not a snob and I will  eat those when I am  lazy. But there  is no freaking way I would serve  those to company, or on a holiday such as Thanksgiving or Sunday Dinner.

That  entails a little more  thought. And really, these aren’t very hard  to make.  Just mostly  slicing the potatoes and making the cheese sauce, which is no more difficult than say, a cream gravy. Just with any cheese sauce, keep  the heat low and whatever you do, don’t let  it boil.

Working  with Cheese in Cream Sauces and Soups

Boiling  any cheese separates out the  dairy  protein and causes it to string. I’m sure you have seen that and tasted it and want to avoid that. Many times I just pull the pan off the burner and stir the cheese in. If it cools too much  to melt, put back on  the burner briefly. It’s fool  proof.

I hope you  enjoy! Be sure to check out the other blogger recipes below as we have all worked very hard to bring you this recipe stack.

From Our Dinner Table

Dairy for Dinner

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Scalloped Potatoes

Scalloped Potatoes

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Scalloped Potatoes

Scalloped Potatoes

Sue Lau
Prep Time 10 mins
Cook Time 1 hr 45 mins
Course Side Dish
Cuisine American, French
Servings 6

Ingredients
  

  • 2 pounds russet potatoes (peeled and sliced 1/4-inch)
  • 2-1/2 cups hot water
  • 1 tablespoon salt
  • 2 tablespoons butter
  • 1/2 cup minced red onion
  • 8 ounces cream cheese (softened)
  • 2 tablespoons dried chives
  • 1/4 teaspoon dried marjoram
  • salt and black pepper (to taste)
  • 1 cup milk
  • 1/2 cup shaved Parmesan cheese

Instructions
 

  • Preheat oven to 350F.
  • Slice potatoes and place in an oval or oblong baker or casserole dish.
  • Stir salt into the hot water and pour over potatoes.
  • Cover pan with foil and bake for 70-80 minutes or until potatoes are tender.
  • Lift the potatoes from the pan with a pancake turner so as not to break them up.
  • Drain off the cooking water.
  • Slide the potatoes from a plate back into the pan and set aside.
  • Heat butter in a saucepan and add onion, cooking until it is soft and caramelized.
  • Stir in the cream cheese, chives, marjoram, salt and pepper (to taste) and one cup milk, stirring until the cheese melts and creates a sauce.
  • Pour sauce over potatoes and sprinkle with the Parmesan cheese.
  • Bake, uncovered for twenty minutes or until the cheese melts and is light brown. You can place it under the broiler for a darker color if you like.

Notes

From the kitchen of palatablepastime.com
Keyword Casserole, gratin

Scalloped Potatoes

5 responses

  1. What a brilliant idea! I can’t wait to make this and as soon as I can get to the store, I’ll be making this recipe.

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