To make these irresistible Cheesy Scalloped Potatoes, simmer thinly sliced potatoes in a creamy sauce with onions and fresh herbs, then top them with sharp cheddar cheese. With make-ahead instructions, these are a hassle-free freezer-friendly side dish for a holiday meal or even a special weekend menu.
Before you keep reading, lets settle a debate. Are these scalloped potatoes or au gratin potatoes? Scalloped potatoes typically have breadcrumbs on top, whereas au gratin potatoes typically have a layer of cheese on top. These pre-made cheesy scalloped potatoes are cheesy all the way through the dish, not just on top, so perhaps this is a hybrid. .
Try this Twice Baked Potato Casserole if you’re looking for another potato recipe that can be prepared in advance and stored in the fridge or freezer. It is loaded with bacon, cheddar, sour cream, and onions. Delicious!.
This traditional dish first caught our attention many years ago when we discovered them in our Cooks Illustrated Cookbook. Is that a strong enough word to describe our obsession? In order to make these homemade scalloped potatoes with cream quickly and to achieve the cheeseiest sauce possible, we have modified the recipe over time.
A staple of Christmas dinner and one of my go-to make-ahead potato side dish options whenever I am serving a crowd, these potatoes originally started out as the ideal side dish for Easter because they are simple to prepare in advance. For the best meal, pair it with a roasted ham covered in pineapple ham glaze.
Using The Oven
Using the oven is the best method for reheating scalloped potatoes!
Preheat your oven to 325°F for about half an hour. Your already-thawed scalloped potatoes can be left on the counter to reach room temperature during this time, which will speed up baking.
Transfer the scalloped potatoes to an oven-safe tray and cover the entire baking tray with aluminum foil. The foil helps to distribute the heat throughout the baking tray so that the potatoes will be heated evenly.
To ensure that the potatoes are thoroughly cooked, bake them for about 20 minutes. By inserting a fork into the potatoes, you can determine their texture. The potatoes are fully cooked if they are soft and the fork is hot.
To give the potatoes a crispy, golden-brown crust, remove the aluminum foil and re-bake the tray for five more minutes. After that, the dish is ready to be served!.
As an alternative, you can reheat frozen scalloped potatoes in the oven, but it will take a lot longer for the potatoes to go from frozen to heated.
You must line the entire baking sheet with aluminum foil and bake it for about an hour at 350°F. To ensure that the dish is evenly warmed, check on it every 20 minutes.
To create a golden-brown and crispy crust, you can bake the potatoes for about 5 minutes after an hour after removing the aluminum foil.
Cover the scalloped potatoes with wax paper cut to fit the top of the baking dish if you intend to freeze all of the potatoes in their baking dish. Then, wrap the baking dish in aluminum foil to prevent freezer burn on the scalloped potatoes. For best results, freeze the scalloped potatoes for up to two weeks.
When baked properly, the crust of scalloped potatoes or potatoes au gratin will be golden brown. Scalloped potato recipes can vary slightly depending on individual preferences. The potatoes may contain ham, onions, breadcrumbs or even bacon. The potatoes must be taken out of the oven before they are fully cooked if you intend to freeze the prepared scalloped potato dish. The potatoes can either be baked frozen or thawed in the refrigerator after freezing.
Angela LaFollette graduated from Marshall University with a Bachelor of Arts in advertising and a minor in political science. During a 2007 internship as a reporter for “The West Virginia Standard,” LaFollette discovered her love for writing. She has been writing for more than six years, and her areas of expertise are gardening and animals.
Using The Microwave
It is much more effective to reheat your scalloped potatoes in the microwave, especially if you’re only doing so in small amounts.
You will need to cover the dish with a damp paper towel to keep the moisture in since the microwave has a tendency to dry out the food. Additionally, the microwave won’t be able to produce the crust’s crispy texture like the oven can.
You will need to thaw out your frozen scalloped potatoes in the fridge for about 24 hours before reheating. Then, transfer the portion to a microwave-safe container.
In the container, add a few drops of milk to prevent the dish from drying out. Then, cover the potatoes with a damp paper towel.
Then, after a brief delay, heat the container in the microwave for 30 seconds at a time on the medium-high heat setting. This will stop the sauce from separating and the potatoes from overcooking.
Use a fork to check the potatoes after about 3 minutes to see if they are heated through and cooked evenly.