Scalloped potatoes, when well made, are one of life's great joys. Ooey gooey cheesy and creamy, savory and satisfying, they are a thing of beauty. They are not difficult to make, easy enough to throw together on a weeknight or make ahead. Comforting and affordable enough for a Tuesday indulgence but still fancy enough to serve at any special occasion. But easy doesn't mean foolproof, and there are some pitfalls to scalloped potatoes that can result in the opposite of joy. Nothing is more disappointing than a comfort food that does not comfort.
So, here are some simple and fixable mistakes you might be making with your scalloped potatoes:
My potatoe are sort of purple or gray
Unless you used purple potatoes, this dreaded lavender tinge is not awesome to look at, but it isn't dangerous to eat. Your potatoes have oxidized, which means you prepped them too far ahead. If you want to peel and slice your potatoes in advance be sure to cover them with cold water so that they are not exposed to air, which will make them discolor.
My sauce is watery
There are several potential culprits here. One, it could be your choice of potato. If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.
My sauce is split
The sauce in a scalloped potato dish is really mostly milk and cheese. They emulsify to create that unctuous creamy sauce. So, this is not the place to sub in reduced fat products. Using things like skim milk or reduced fat cheese will result in a sauce that cannot stand up to the cooking time and will split on you. 2% or whole milk, and full fat cheeses are a must!
My scalloped potatoes are bland
Potatoes are, by their nature, little sponges. 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!
My potatoes are crunchy
If your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly. Your knife should slide in and out with no resistance at all, and if you are concerned, test with a fork instead of a knife, since the tines are not as sharp and will not penetrate an undercooked potato.
My scalloped potatoes are burnt on top but still raw underneath
Because potatoes take a while to cook through, this dish tends to bake for an hour or more. Keeping it covered with foil for 2/3 of the cooking time will ensure that they are well on their way to doneness before exposing the top to the heat element for browning. Be sure to bake in the center rack of your oven, not the top, and if you find that your top is browning too fast but the dish is still not fully cooked, simply lay a sheet of foil over the top to protect it as it finishes.
Check out our collection of Scalloped Potato Recipes.
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FAQs
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.
How do you keep scalloped potatoes from being watery? ›
My sauce is watery
If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.
Why aren't my scalloped potatoes getting soft? ›
Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.
Why are my scalloped potatoes chewy? ›
If the potatoes aren't cooked properly, they will seem chewy and have an al dente texture. We avoid this issue by cooling the sliced potatoes in milk on the stovetop, prior to assembling and baking the scalloped potatoes.
How do you thicken soupy scalloped potatoes? ›
A sauce that's too thin can result in a watery dish lacking the rich, luxurious texture that scalloped potatoes are famous for. Thankfully, there's a simple and effective solution to this problem: Use instant potato flakes.
How to tell when scalloped potatoes are done? ›
They will be fully cooked when you can easily pierce them with a sharp knife or mush with the tines of a fork. I usually pull out a slice when I think they are done (typically 15-20 minutes) and let it cool enough to taste.
How do you cut potatoes thin for scalloped potatoes? ›
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.
Why does my sauce break in scalloped potatoes? ›
High-fat dairy products contain enough fat to keep the proteins separate, and your sauce smooth. Another common cause of curdling is your heat source being too hot. High oven temperatures can make the milk's components break apart, again leaving the proteins free to clump together.
Why did my scalloped potatoes turn GREY? ›
This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.
How to fix scalloped potatoes that are too runny? ›
But if it's too late and you've already got a wobbly batch of potatoes on the stove, simply add a few potato flakes, let them rest for a few minutes to set, and your scalloped potatoes will have the perfect texture.
Milk curdling is also tied to how much fat your dairy contains. If you are baking scalloped potatoes, you need to go all in and use whole milk, cream, or half-and-half; anything less, and your taste buds will be experiencing lumps and bumps.
Why are my scalloped potatoes greasy? ›
Too much cheese will break and become greasy, but a small amount of Parmesan adds a salty tang, while some Gruyere puts nuttiness into play. More importantly, the cheese forms a crunchy-chewy crust along the bottom and sides of the dish, wrapping the gratin in a savory frico—a crispy cheese cracker.
Why do people poke holes in potatoes before baking them? ›
"It pokes holes in the skin, which allows steam to escape. Otherwise, they could explode—it doesn't happen all the time, but it happens every once in a while. The potato is full of water it's trying to turn to steam, or water vapor. The skin acts like a pressure vessel.
How do you keep scalloped potatoes from separating? ›
Other ingredients can keep scalloped potatoes from curdling
Therefore, the best spuds for scalloped potatoes are high-starch varieties like Russet, Yukon gold, or Idaho. To further lower the risk of curdling, you can add extra starch in the form of flour or cornstarch.
What's the difference between scalloped potatoes and I'll gratin potatoes? ›
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.
How to make Main St Bistro scalloped potatoes? ›
Oven cook - From Chilled 1 Preheat oven to 175°C (350°F). 2 Remove tray from package and remove film. 3 Place container on baking tray and heat in oven for 20-22 minutes or until bubbly around edges. (Caution: Product and package may be hot.)
