Grandma's "OLD SCHOOL" Scalloped Potato Casserole - 52 Church PotLuck "Old School" Recipes (2024)

FAQs

How to spice up boxed scalloped potatoes? ›

A few sliced mushrooms and some dried minced onion add extra flavor and depth to basic scalloped potatoes. Use dried minced onion in place of the shallots in this recipe for Potato and Mushroom Gratin to save yourself a little time chopping.

Serve it with your go-to baked chicken or skillet pork chops recipe, next to brats, burgers, or hot dogs. No judgement here if you make it every night of the week! The cheesy goodness shows no favorites—it loves anything you serve it with!

Yes! You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.

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!

Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin.

The combination makes sense—potatoes and cheese are natural partners—as does the origin. Potatoes grow well in mountainous regions, which happen to also be the source of so many great melting cheeses, from Gruyère to Emmental and Fontina.

What is the difference between au gratin potatoes and scalloped potatoes? Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

Whole Small Potatoes

For best results, freeze as soon as harvested. Wash and scrub the potatoes leaving the skins on, if desired. Blanch 4 to 6 minutes if smaller than 1 to 1½ inches in diameter and 8 to 10 minutes if larger. The potato needs to be heated through completely to stop enzymatic reactions.

Place the potatoes on a large baking sheet, spreading them so none touch, and slide into your freezer for 6 to 12 hours, or until each piece is frozen solid. Store the potatoes. Pull the potato pieces off the sheet and pack into an airtight plastic bag or other airtight container.

Cut off any sprouts.

If your potatoes have sprouted, it's a sign they're about to go bad. It's time to eat them. Remove and discard any sprouts. The potatoes might be green in sprouted areas, so cut those pieces away too.

How do you make instant potatoes taste better? ›

You can try adding butter, milk, sour cream, or cheese to enhance the flavor. You can also season them with herbs and spices like garlic powder, onion powder, or paprika. Experimenting with different additions can help you achieve a delicious taste similar to freshly cooked mashed potatoes.

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.

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.

Really coat the outside of the potato pieces in seasoning. The best way to do this is to toss the sliced potatoes in a large bowl with oil and all the seasonings. Use your hands to fully coat your potatoes. After roasting you'll end with up a nice crust that's so dang good.