Sheet Pan Scalloped Potatoes Recipe - The Cookie Rookie® (2024)

FAQs

Can you make scalloped potatoes ahead of time and reheat? ›

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 the recipe has cheese, breadcrumbs, herbs, or any other toppings, reserve it and add it before reheating.

Martha makes scalloped potatoes ahead of time by partially cooking them in milk and holding them on the stove. When the rest of the food is being prepared, just take them out of the milk, layer them, and bake them.

To make this dish, layer scalloped potatoes, canned tomatoes, and mozzarella cheese in a baking dish. If you're after a lasagne-like flavor, add in other ingredients, like ricotta cheese, fresh spinach, and olives. Flavoring the mix is a cinch if you start with canned tomatoes that already come with Italian seasoning.

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!

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.

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy! All you have to do is submerge the bare potato pieces in water and refrigerate (more on that later).

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.

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 boxed scalloped potatoes watery? ›

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).

But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. 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.

If your household has to go dairy-free, there's no reason to skip this favorite dish as the milk and cheese can easily be substituted. Some recipes use chicken broth or water while others use non-dairy alternatives like soy or almond milk.

The best potatoes to use for a homemade scalloped potato recipes like this one are baking/frying potatoes, either russet or Idaho. They have dry, light, and fluffy interiors that hold their shape when cooked. The starch in the potatoes helps to thicken the sauce while the casserole bakes.

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

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.