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

FAQs

What is the difference between scalloped and au 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.

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.

Canned tomatoes and cheese provide a taste of Italy

And those staple ingredients don't just taste great on bread or noodles. They give your favorite scalloped potato recipe an Italian flare that adds life to any meal. To make this dish, layer scalloped potatoes, canned tomatoes, and mozzarella cheese in a baking dish.

Boost the Flavor

A few sliced mushrooms and some dried minced onion add extra flavor and depth to basic scalloped potatoes.

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).

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.

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.

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.

I'll sometimes add in corn. I like the taste of potatoes and corn mixed together. I also tend to top the casserole with breadcrumbs that have been coated in a little bit of melted butter. I see many scalloped potato recipes top with cheese, but I like the crunch of the crumbs.

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!

What pairs well with scalloped potatoes? ›

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. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.

Bake: Place the dish with the scalloped potatoes in the preheated oven. Bake according to the instructions provided on the packaging, which is usually around 30–40 minutes. Always refer to the specific time and temperature recommendations provided with your product.

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.

Potatoes gratiné

In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin.

What Does “Au Gratin” Mean? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

The cream is often infused with an aromatic, such as garlic or fresh herbs. Potatoes au gratin, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. Fresh breadcrumbs are also often sprinkled on top of the dish before it goes into the oven.

By opting to make them in a sheet pan, rather than in a baking dish, the potatoes get perfectly crisp and come out of the oven with a beautiful, golden, cheesy crust.