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17 Best Scalloped Potato Recipes For The Perfect Side
Key TakeawaysThe article features a variety of scalloped potato recipes, including classic versions from a mom's recipe box and more inventive takes with cheese, bacon, ham, and vegetables.
The key difference between scalloped and au gratin potatoes is that scalloped potatoes are baked with milk or cream, while au gratin potatoes incorporate cheese in the cream sauce.
Scalloped potatoes are a classic, comforting accompaniment for any holiday feast or special meal. There's much to love about this homey combination of thinly sliced potatoes, milk or cream, and simple seasonings. It's an easy and straightforward concept, but even so, there are many subtle spins to put on this potato dish. Over the years, Allrecipes members have perfected their personal favorites. Here are 17 top-rated scalloped potato recipes, along with tips and tricks to make them your own.
Related: How to Make Scalloped Potatoes
Steakhouse au Gratin Potatoes"These super creamy and rich restaurant-style potatoes will be gobbled up fast," says Allrecipes member Ingalyn. "They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day."
Tip: "In case people are looking for a heavy cream substitute, I found this," says reviewer TWEETY75. "Melt 1/3 cup butter. Pour it into 3/4 cup milk, and stir. Use in place of one cup of heavy cream. Note: This substitute will not whip. If you use low-fat milk, add a tablespoon of flour to the mixture to thicken."
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Fancy Crusted Rosemary Scalloped PotatoesMackenzie Schieck
Slices of potatoes are layered on the top and around the edge of the baking dish to create a unique, beautiful crust for these creamy rosemary potatoes.
Tip: Slice three or four potatoes using a mandolin on the thinnest setting. Cut the remaining potatoes using a slightly thicker setting on the mandolin. Then line the bottom and the sides of the baking dish with thin potato slices, overlapping them.
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Slow Cooker Scalloped Potatoes and HamPhotographer: Jen Causey / Food Stylist: Chelsea Zimmer / Prop Stylist: Hannah Greenwood
"Slow cooker scalloped potatoes and ham is a big hit in my house, especially with my kids," says Allrecipes member Raquel Davis. "If you have leftover ham and like creamy potatoes, you'll love this simple recipe!"
Tip: "I will surely make this again. The only change I made was to sub out the cream soup with a homemade version made with butter, flour, garlic, onion, and cream," says reviewer Lisa Lave. "I just prefer it over the canned variety, especially the lower sodium content."
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Related: 21 Potato Side Dishes to Go With Your Easter Ham
Baked Scalloped PotatoesMaria Elena
"Baked scalloped potatoes with mushroom soup go well with any entrée, whether fancy or plain," says Allrecipes member Denyse.
Tip: "Use whatever type of condensed cream soup you like," says Denyse. "I normally use broccoli, mushroom, or chicken depending on the accompanying entree."
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Pork Chops with Creamy Scalloped PotatoesJoey Joan
Tender pork chops are baked with creamy scalloped potatoes and just a hint of thyme and Dijon mustard.
Tip: "I used my food processor with Yukons, a yellow onion, and a few fresh Serrano peppers from my garden, cleaned of tips and stems," says reviewer Eric da Butcher. "Also I washed off my potatoes with water to get the excess starch out of the potatoes, then air dried them on stacks of roll towel."
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Related: 15 Simple Dinner Recipes That Start With Potatoes
Scalloped Potatoes with BaconMeredith Food Studios
"It came out great and the whole family loved it. I also added green onions in it and that just put it over the top. I will be making this dish again," says Allrecipes member Etasha.
Tip: Try this recipe with bread crumbs on top.
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Herbed Scalloped Potatoes and OnionsBaking Nana
This five-star scalloped potatoes recipe doesn't call for cream or milk. Instead, it combines chicken broth with a little mayonnaise. "I was looking for a scalloped potato recipe that was not cream- or milk-based, and I really love this!" says reviewer emrstl1. "It came out tasty and the sauce was creamy and delicious."
Tip: If you want to customize the recipe, try a different variety of spud such as red potatoes or sweet potatoes.
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Old Irish Scalloped PotatoesThese simple scalloped potatoes include butter, half-and-half, and potatoes for a creamy side dish.
Tip: Place a lipped baking sheet or aluminum foil on the rack below the baking dish to catch spills.
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Scalloped Potatoes and HamCarson Downing / Food Styling: Holly Dreesman / Prop Styling: Joseph Wanek
These scalloped potatoes are smothered in a thick Cheddar cheese sauce and topped with cooked ham. "If you prefer a little kick, try adding a dash of cayenne pepper to the sauce," says Allrecipes member Lumielle.
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Scalloped Potatoes Without Cheeselutzflcat
A simple classic: thin-sliced potatoes are baked with whole milk, flour, butter, and seasonings until creamy and tender. This is for anyone looking for a down-home scalloped potato recipe without cheese.
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Creamy and Crispy Scalloped Potatoeslutzflcat
These scalloped potatoes are creamy and crispy without a ton of butter.
Tip: If you're creating a roux, keep Chef John's catchphrase in mind: "Hot roux, cold milk, no lumps."
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Related: Chef John's 21 Best Potato Side Dishes
Scalloped PotatoesDOTDASH MEREDITH FOOD STUDIOS
"This is my idea of scalloped potatoes," says reviewer Debi Carroll. "Other recipes call for so much cheese they become au gratin. This to me is a true scallop potato recipe. Very good!"
Tip: To cut down on baking time, quickly microwave or parboil the potatoes first before layering the potato slices in a baking dish.
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Related: Have These 16 Hearty Potato Sides on the Table in Under 45 Minutes
Best Instant Pot Scalloped PotatoesSZYQ1
Here's a quick and easy version of scalloped potatoes that you make in minutes in your Instant Pot. Not only quick and easy, this recipe also helps free up oven space.
Tip: "Nice flavors and a time saver instead of baking the potatoes for an hour in the oven," says reviewer SZYQ1. "The potatoes were perfectly tender and not mushy. My only real change would be to stir the potatoes a little to ensure the potatoes are evenly coated with the sauce."
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Mom's Scalloped Potato GratinChef John Mom's Scalloped Potato Gratin
"These scalloped potatoes were one of my favorite foods growing up," says Chef John. "But then I went to culinary school and learned, according to classical methods, how it was 'supposed' to be made—and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place."
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Mama Moe's Scalloped PotatoesKim Cornelison
You'll slice Yukon Gold potatoes and layer them with a creamy sauce and Cheddar cheese before baking to tender and golden brown. "So full of flavor and cheesy!" says Allrecipes member Stephanie. "Yummy!"
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Cheesy Scalloped Potatoes and HamCulinary Envy
"This cheesy scalloped potatoes and ham-layered casserole dish features buttery potatoes and sweet hickory ham baked in a double Jack and Cheddar cheese sauce," says Allrecipes member Culinary Envy. "It's a quick and easy recipe that's perfect this time of year as a holiday side dish or delicious anytime as a cozy meal on a chilly night!"
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Caesar Potato CasseroleJason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
"This Caesar potato casserole is scalloped potatoes with a lively twist," says recipe tester and developer Sarah Brekke. Potato slices are baked in a creamy, lemony sauce reminiscent of Caesar salad, with plenty of Parmesan cheese in between."
Caesar Potato Casserole
More InspirationRead the original article on ALLRECIPES
Forget The Ham—I Just Want An Entire Plate Of These Potatoes Au Gratin This Easter
Yields: 8 servings
Prep Time: 15 mins
Total Time: 1 hour 45 mins
Ingredients1
shallot, peeled, quartered
4
garlic cloves, peeled, smashed
2 c.
heavy cream
2 c.
whole milk
2
to 3 thyme sprigs, plus 1 1/2 tsp. Fresh thyme leaves, divided
Unsalted butter, for greasing
2 1/2 lb.
Yukon Gold potatoes (about 5 medium)
1 tbsp.
kosher salt
6 oz.
Gruyère, coarsely shredded (about 1 1/2 cups), divided
2 oz.
Parmesan, finely shredded (about 1 cup), divided
In a large pot over medium-high heat, bring shallot, garlic, cream, milk, and thyme sprigs to a simmer. Remove from heat, cover, and let steep 30 minutes.
Meanwhile, arrange a rack in center of oven; preheat to 350°. Grease a 13" x 9" baking dish with butter. Peel and slice potatoes into 1/8"-thick slices (a small handheld mandoline works well for this).
Strain cream mixture through a fine-mesh sieve into a large bowl, then return to pot; discard solids. Stir in salt, then add potatoes. Bring to a simmer and cook over medium-high heat, stirring occasionally, until just tender, 4 to 5 minutes.
Pour one-third of potato mixture into prepared dish. Top with one-third of Gruyère and one-third of Parmesan. Sprinkle with 1/2 tsp. Thyme leaves. Repeat the layers once more. Finish by topping with remaining potato mixture (making sure to add all the cream), Gruyère, and Parmesan; reserve remaining 1/2 tsp. Thyme.
Bake potato gratin until golden brown on top and bubbling, 40 to 50 minutes. Top with reserved thyme.
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Potato Gratin
Grease a large, shallow baking dish with the butter. Use a slotted spoon to layer roughly half of the potatoes into the dish, then spoon over some of the cream mixture. Mix the cheeses together and sprinkle half over the potatoes, adding the bacon, if using. Cover with the remaining potatoes, pour over the remaining cream mixture and scatter with the remaining cheese. You can chill the dish overnight at this stage (see recipe tip).
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