Easy Scalloped Potatoes Recipe
This Scalloped Potatoes recipe is the perfect side dish to accompany everything from Oven Roasted Chicken to a perfect Steak Recipe. Seasoned with Noubess Garlic and Herbs Seasoning and Noubess Hot and Spicy Herbs sauce.
Potatoes are a versatile and beloved staple in many households, and there are countless ways to prepare them. One of the most delicious and indulgent ways to enjoy potatoes is by making scalloped potatoes. This classic dish is a crowd-pleaser perfect for any occasion, from holiday dinners to casual weeknight meals. But making the perfect scalloped potatoes can be a tricky feat.
The ideal scalloped potato dish should be rich, creamy, cheesy, and perfectly seasoned. That’s why we’ve compiled the ultimate guide to making the perfect scalloped potatoes. Whether you’re a seasoned home cook or a novice in the kitchen, this guide will help you achieve the ultimate scalloped potato dish that your family and friends will rave about. So, let’s get ready to whip up some creamy, delicious scalloped potatoes that will leave everyone begging for seconds!
Ingredients for Creamy Scalloped Potatoes
Before making your scalloped potatoes, you’ll need to gather all the necessary ingredients. Here’s what you’ll need:
- Yukon Gold Potatoes peeled
- Onion, white or yellow: goes well with potato dishes.
- Noubess Garlic and Herbs Seasoning: to season the dish. It contains all the dried herbs and spices needed to season the dish.
- Salt: for seasoning
- Noubess Hot and Spicy Herbs Sauce: optional but adds an umami taste to the potatoes.
- Grated parmesan cheese: freshly grated cheese makes a huge difference—Tastier and more flavorful.
- Heavy whipping cream: provides a creamier texture.
- Whole milk: go all out with whole milk. Low-fat milk is a good option if you’re trying to reduce the fat content from the dish.
- Unsalted butter: better than salted butter.
How to make the recipe
Make sure to use large potatoes for this recipe, as they will hold up better during the baking process. You can use any potato you like, but we recommend Yukon and russet potatoes for the best results. The butter, flour, milk, and cream will be used to make the creamy sauce that will coat the potatoes. The garlic blend seasoning and the hot and spicy sauce will add flavor to the dish, while the Parmesan cheese will add a delicious cheesy crust on top of the potatoes.
Preparing the Potatoes
Once you have all your ingredients ready, it’s time to prepare the potatoes. Start by preheating your oven to 375°F. Then, peel your potatoes and slice them thinly. You can use a sharp knife or a mandoline slicer to get even slices. Make sure to rinse the sliced potatoes in cold water to remove excess starch.
Next, get the sauce ready. There’s no need to parboil the potato slices. The thin slices will become too soft and will fall apart.
Making the Creamy Sauce
The key to making perfectly creamy scalloped potatoes is in the sauce. To make the sauce, start by melting the butter in a large saucepan over medium heat. Once the butter has melted, add the garlic and herb seasoning and hot and spicy sauce and cook for 1-2 minutes until fragrant.
Next, add the flour to the pan and whisk until fully incorporated with the butter. Cook the mixture for 1-2 minutes, whisking constantly, until it turns a light golden color.
Slowly pour in the milk and heavy cream, whisking constantly to prevent any lumps from forming. Keep whisking until the mixture comes to a simmer and thickens up. This should take about 5-7 minutes.
Once the sauce has thickened, add the salt and pepper and whisk to combine. Then, add the grated Parmesan cheese and whisk until it’s fully melted and incorporated into the sauce.
Layering the Potatoes and Sauce
Now that you have your potatoes and sauce ready, it’s time to layer them in a baking dish. Start by greasing a 9×13-inch baking dish with butter or cooking spray.
Add a layer of sliced potatoes to the bottom of the baking dish, making sure they are evenly distributed. Then, pour a layer of the creamy sauce over the potatoes, making sure to cover them completely.
Repeat this process until you have used up all the potatoes and sauce, making sure to end with a layer of sauce on top. Use a spoon or spatula to spread the sauce evenly over the top of the potatoes.
Baking and Finishing Touches
Once you have layered the potatoes and sauce, it’s time to bake them in the oven. Cover the baking dish with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the aluminum foil and bake for another 15-20 minutes, or until the top of the potatoes is golden brown and crispy.
Once the potatoes are done, remove them from the oven and let them cool for a few minutes before serving. You can garnish the potatoes with fresh thyme or chopped parsley for an extra flavor.
Notes and Tips for Perfect Scalloped Potatoes
Making scalloped potatoes can be tricky, but with the right tips and tricks, you can always achieve the perfect dish. Here are some tips to keep in mind:
- Use large potatoes for the best results.
- Make sure to distribute the potatoes and sauce in the baking dish evenly.
- Cover the dish with aluminum foil while baking to prevent the top from burning.
Let the potatoes cool for a few minutes before serving to allow the sauce to thicken up.
Can you freeze this dish? Yes, but not for long. One week and not longer. Creamy dishes do not freeze well for a long time because the liquid tends to separate from the cheese during reheating.
Variations on the Classic Recipe
While the classic scalloped potato recipe is delicious on its own, there are many variations you can try to switch things up. Here are some ideas:
- Add some cooked bacon or ham to the dish for a meatier version.
- Use different types of cheese, such as cheddar or Gruyere, for a different flavor profile.
- Add some sliced onions to the dish for an extra pop of flavor.
- Use sweet potatoes or butternut squash instead of regular potatoes for a twist on the classic recipe.
What to serve with
Scalloped potatoes are a great side dish for any occasion. They pair well with roasted meats, such as beef, lamb, or pork, and can also be served alongside a simple salad or roasted vegetables for a lighter meal.
Conclusion and Final Thoughts
Making perfectly creamy scalloped potatoes may seem like a daunting task, but with the right ingredients and techniques, anyone can achieve the perfect dish. Remember to use large potatoes, slice them thin before baking, and evenly distribute the potatoes and sauce in the baking dish. And don’t be afraid to get creative with different variations on the classic recipe. With a little practice and experimentation, you’ll be whipping up delicious scalloped potatoes that your family and friends will love!
Scalloped Potatoes
Ingredients
- 3 lbs Yukon Gold Potatoes peeled
- 1 small onion finely chopped
- 1 teaspoon Noubess Garlic and Herbs Seasoning
- 1 tsp salt
- 1 tsp Noubess Hot and Spicy Herbs Sauce
- 3 cups grated parmesan cheese
- 2 cups heavy whipping cream
- 1 cup whole milk
- 4 tbsp unsalted butter
Instructions
- Preheat oven to 375˚ F and butter a 9 x 13 baking dish
- Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water to keep them from turning brown and to remove some of the starch.
- Sautee butter with chopped onion in a medium saucepan for about 5 minutes or until the onions are soft and have not turned brown. Add Noubess Garlic and Herb Seasoning and Noubess Hot and Spicy Original Herbs (if using) and stir to blend completely. Stir in heavy whipping cream and whole milk. Let the mixture simmer for about 2 – 3, then remove from heat.
- Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish. Sprinkle 1 1/2 cups of cheese on top of the potatoes. Repeat with the other half of the potatoes and cheese.
- Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. Don’t worry if the potatoes are not fully covered by the cream. Cover dish with foil and bake on the middle rack of the oven for 1 hour. Then remove foil and bake for another 30-45 minutes until top is golden and most of the liquid has been absorbed by the potatoes. Potatoes should be easy to pierce with a fork when done.
- Serve with salad and meat or poultry dish.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
