One of the most underrated potato dishes has to be scalloped potatoes. This tasty dish ranks as my second favorite, right behind mashed (whipped) potatoes. However, they aren’t a dish I get to enjoy too often, as I think the only person who has ever made them for me is my mother. It’s not that I’m incapable of making them—it’s just that as a single guy living on my own, it doesn’t make sense to take the time to prepare a dish like this for just myself. Like most people, I’ve fallen under the impression that scalloped potatoes are difficult to make, as both their name and appearance suggest they are a complicated dish to master. The truth is, while they may be a little more time-consuming to prepare than simpler potato dishes like a baked potato, the time and effort are well worth it when you taste them.
The Beauty of Scalloped Potatoes
Scalloped potatoes are actually a casserole dish consisting of thin slices of potatoes, milk or cream, and cheese. Sometimes the dish is also prepared with breadcrumbs, mushrooms, tomatoes, onions, and/or mushroom soup. The process involves layering thin potato slices, which are sometimes separated by cheese or butter. Once the layering is complete, milk, cream, soup, or a combination of these is added to the dish. The entire casserole is then topped with cheese, breadcrumbs, mushrooms, or whatever else you, as an inventive chef, decide to add.
Most cooks prefer to boil their potatoes for around five minutes before slicing them and adding them to the casserole dish. However, you can also prepare the dish with raw sliced potatoes. Standard baking potatoes work very well for this dish. When it comes to cooking scalloped potatoes, they are typically baked at 350°F for about 30 minutes. The baking time may vary depending on the size of the dish and how many people you’re serving. You want to cook the potatoes thoroughly, but be careful not to overcook them, or they will become mushy.
The name of this dish often confuses people, as “scalloped” may make you think of scallops. However, scalloped potatoes have nothing to do with this shellfish. It is believed that the Old English word “collops,” which meant to slice meat thinly, might have been used to describe the dish after cooks in Yorkshire, England, began slicing potatoes into “collops.”
The origin of scalloped potatoes is thought to be from either England or the Americas, though its exact origin is uncertain. One thing is for sure: this dish is often served at traditional holiday meals. Since it can be prepared ahead of time and simply baked when needed, it’s a convenient option that reduces prep time on the actual holiday itself. It’s a perfect addition to any family gathering or meal. So, if you’ve never made them, give it a try—you’ll soon see how much they enhance your dinner. And you’ll quickly realize they weren’t such a hassle to make. Enjoy!
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You can make a pretty good substitute in a frying pan quicker. Slice, wash, soak in water overnight or at least 2 hours. Put wet potato slices in a frying pan with a little butter, salt and pepper them as to make fried potatoes. Cook (steam) covered on slow heat until browned a bit on bottom. Turn over brown side up. Mix flour and milk thoroughly in equal parts, add 3 parts cream – pour over potatoes in pan, nearly covering them. Stir slightly to ensure coverage, then continue to cook slowly until sauce has thickened and bottom has started to brown again. Take out and serve. Total time 15 minutes or less.