Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
Prep baking dish and arrange potatoes in it:
Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper.
Add butter and reserved milk and cream:
Dot with remaining butter and pour over reserved cooking milk and cream.
Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let it rest before serving.
Let the scalloped potatoes rest when they come out of the oven, just as you would for a roast. This allows the dish to set—and makes it easier and less messy to serve.
Frequently Asked Questions
Should the sliced potatoes be soaked in water?
No, we don't call for rinsing the sliced potatoes or for soaking them in water in our scalloped potatoes recipes. This is because rinsing or soaking will remove the natural starches contained in the potato, which is used to help thicken the dish as it cooks. Rinsing or soaking also makes potatoes more watery—and you don't want to add water to the creamy dish.
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. If you are using another recipe, make sure the potatoes cook evenly by rotating the dish in your oven halfway through cooking. Also, test for doneness in more than one place: Your knife should slide in and out with no resistance.
Why are my 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).
Substitute for Gruyere Cheese in Scalloped Potatoes
I would go with a cheese that has a similar sweet but salty structure. You could use cheddar and sharp cheddar as well as Jarlsberg. I love how melty and delicious this recipe is with any flavor cheese!
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.
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.
There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.
Aldi carries some of my favorite cheeses, like Gruyere, Manchego, and Irish cheddar. The grocery-store chain also stocks other staples, like cured meats and loaves of bread.
Do I have to blanch my potatoes, to make scalloped potatoes ahead of time? A: The short answer I recommend is yes, almost always. If sliced and then placed into a pot of cold water, bring to a boil for 1-2 minutes till the slices have a rubbery consistency, this blanching will help stop the oxidation process.
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.
Flour: All-purpose flour helps thicken the sauce as the scalloped potatoes bake. You'll sprinkle flour over each layer of potatoes so the sauce thickens evenly. Butter: A generous amount of butter distributed on each layer of potatoes adds richness.
Instead, the IPC recommends refrigerating the slices in a large bowl of water with a tablespoon of white wine vinegar or lemon juice. Make sure the potatoes are completely submerged and don't store them beyond 24 hours. When you're ready to use them, drain the water and pat the potatoes dry.
Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.
The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.
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).
Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.
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).
Gruyère is known for its rich, creamy, salty, and nutty flavor. However, its flavor does vary depending on age: Young Gruyère has pronounced creaminess and nuttiness, while older Gruyère has developed an earthiness that is a bit more complex.
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