Scalloped Potatoes
This is a very basic recipe that I have used for years. Has proven to be the best over various others I have tried
This is a very basic recipe that I have used for years. Has proven to be the best over various others I have tried
- Carbohydrate 44.2330964553095 g
- Cholesterol 54.43125 mg
- Fat 16.6469558332945 g
- Fiber 5.21817302543153 g
- Protein 10.1548560412573 g
- Saturated Fat 10.2725968749939 g
- Serving Size 1 1 Serving (296g)
- Sodium 125.175583333254 mg
- Sugar 39.014923429878 g
- Trans Fat 0.906725208320454 g
- Calories 360 calories
Step-by-step
- Heat oven to 325?F.
- Place potato slices in a bowl.
- Mix together flour, mustard, salt, pepper and paprika, onion and half the cheese.
- Sprinkle over potatoes and mix together with a tossing motion.
- Turn potatoes into a deep 1 1/2 quart casserole.
- Pour in milk or cream. Sprinkle with cheese.
- Cover and bake 1 hour. Uncover and bake about 30 minutes longer or until potatoes are fork tender.
Starchy potatoes like Russets release sufficient amylose during baking to naturally thicken the cream sauce without requiring a traditional roux. Slicing the tubers uniformly to one-eighth of an inch ensures even heat penetration while preventing raw centers from coexisting with overcooked edges in the casserole. When the starch molecules hydrate and gelatinize at approximately 150 degrees Fahrenheit, they absorb the surrounding liquid and trap the fat molecules suspended within the dairy. Maintaining this exact slicing geometry ultimately dictates whether the final dish achieves a cohesive, spoonable consistency or separates into floating slices swimming in thin liquid.
Swapping light cream for skim milk introduces a high ratio of water and low fat content that curdles easily when exposed to the sustained 325 degree oven temperature over ninety total minutes of cooking time. Whole milk or half-and-half provides enough protein solids and milk fat to stabilize the emulsion and resist separation under prolonged heat. Dry mustard acts as a natural emulsifying agent containing lecithin, which binds water and fat droplets together in the sauce matrix. Adjusting the dairy component requires factoring in these structural differences so the binding agents do not fail.
Adding grated cheese directly into the dry spice mixture distributes the cheese proteins evenly throughout the potato layers rather than concentrating them in a single burnt mat on top. Harder aged cheeses possess lower moisture levels and higher oil content that can oil off when baked covered for the first hour of the process. Choosing a medium-firm melting variety prevents the dairy solids from clumping into rubbery strands during the initial steaming phase under the lid. Uncovering the dish for the final thirty minutes allows excess moisture to evaporate and encourages browning via the Maillard reaction on the exposed upper cheese layer.
Assembled potato casseroles containing dairy and raw starches do not freeze successfully because the emulsion breaks upon thawing, yielding a watery separation and a grainy texture. Storing baked leftovers covered in the refrigerator for up to three days remains safe, though reheating requires a moderate 350 degree oven rather than a microwave to prevent the potato cells from bursting further. Adding two tablespoons of additional milk before reheating helps restore the moisture lost during initial storage. Controlled thermal management during both cooking and reheating preserves the integrity of the delicate sauce.
