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

FAQs

What's the difference between scalloped potatoes 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.

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.

Can I make boxed potatoes and not cook them for a few hours later? A: If you mean prepare certain packaged dried potatoes (such as Au Gratin or Scalloped) the answer is, yes. Just follow the directions as listed (but not yet ready to place into the oven yet).

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).

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.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Garlic and onion – For savory depth of flavor. Fresh thyme – It adds fresh, unexpected notes to this comforting casserole. In a pinch, dried thyme works too. Cheddar cheese – For tangy, nutty flavor.

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!

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).

How do you keep cream from curdling in scalloped potatoes? ›

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...

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.

Potato-based

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.

But, the book said, they're always baked in a shallow dish (sometimes called a “gratin dish”) and always topped with something that will crisp up when the dish goes into a hot oven or under a broiler, like cheese or buttery breadcrumbs. So here's what we know: A gratin is always baked and/or broiled in a shallow dish.

I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch, which helps to keep this dish creamy.