Grandma Kitty's Scalloped Potatoes Recipe That's Out-Of-This-World Delicious! - Page 2 of 2 - Recipe Roost (2024)

FAQs

What's the difference between scalloped potatoes and au gratin potatoes? ›

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

Buttermilk + Chives. Replace buttermilk for milk in Betty Crocker Scalloped Potatoes, and then add 2 tablespoons of fresh chopped chives before baking.

Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

A must for your pantry; quick, easy and GOOD. Great product, considering they come out of the box looking like potato chips. I reverse the measurements of milk and water (increasing milk/decreasing water ratio) and add 2 tlbs butter. Makes it more creamy and moist.

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

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 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.

Knock an entire dish off of your to-do list by cooking scalloped potatoes ahead of time. Prepare the recipe as directed, then let it cool to room temperature. Cover the baking dish tightly with aluminum foil, then store in the refrigerator for up to 3 days.

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

Can you eat scalloped potatoes left out overnight? ›

DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

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).

Potatoes gratiné

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin.

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan. It can be round, oval or rectangular, and most commonly it is about an inch and a half deep. The material can be copper, stainless steel, enameled iron, aluminum, glass.

While traditional scalloped potatoes do not have cheese, we sometimes add a little bit! Thinly slice potatoes & onions. Layer potatoes, onions, and sauce. Cover and bake.