Scalloped Potato Casserole
I have been making this recipe for at least the last 40 years. Easy, foolproof. We like it with ham for the holidays.
I have been making this recipe for at least the last 40 years. Easy, foolproof. We like it with ham for the holidays.
- Carbohydrate 31.7993580734454 g
- Cholesterol 60.456500104149 mg
- Fat 31.5704141801965 g
- Fiber 2.48306659218418 g
- Protein 9.25763337207193 g
- Saturated Fat 14.812339314659 g
- Serving Size 1 1 Serving (166g)
- Sodium 656.738505806462 mg
- Sugar 29.3162914812612 g
- Trans Fat 2.20004853014767 g
- Calories 445 calories
Step-by-step
- Mix and pour into oiled 9 x 13 baking dish.
- Cover with crushed cornflakes (or canned crisp onions).
- Bake 45 minhutes at 350.
Swapping the Topping
Exchanging crushed cornflakes for french-fried onions shifts the moisture balance dramatically because dehydrated onions absorb surface oils while cornflakes act as a dry barrier against steam. Utilizing a 9x13-inch glass baking dish rather than dark metal prevents the bottom edges of the casserole from scorching before the interior reaches a stable temperature. When combining frozen hash browns with sour cream and cream of mushroom soup, ensure the potatoes are sufficiently thawed to prevent excess water from breaking the dairy emulsion during baking.
The Science of the Sauce
Melting the half cup of butter thoroughly before mixing incorporates fats evenly through the heavy starches of the shredded potatoes, creating a cohesive matrix as proteins from the two cups of cheddar cheese denature at 130 degrees Fahrenheit. Processed mushroom soup contains stabilizers like modified food starch that bond with the high fat content of the sour cream, preventing the mixture from separating into pools of oil when subjected to sustained oven heat. Careful monitoring of the internal moisture prevents the dish from drying out, though adding up to a quarter cup of milk provides a reliable adjustment if the potato brand leans exceptionally dry.
Baking and Storage Mechanics
Operating the oven at 350 degrees Fahrenheit allows the starches to gelatinize fully over the 45-minute bake time without over-browning the dairy solids on top. Leftovers stored in an airtight container remain safe for consumption for up to four days in a refrigerator maintained at 40 degrees Fahrenheit or below. Adapting the dish for different dietary needs requires checking labels carefully, as commercial mushroom soups and potato products frequently contain hidden gluten or dairy derivatives.
