How to Make Scalloped Potatoes: Classic, Healthy, Fancy, Vegan, Gluten-Free, Time-Saving, and for a Crowd

I. Introduction

Scalloped potatoes are a classic comfort food that many people love. However, making them can be a bit intimidating, especially if you’ve never attempted this dish before. This article will provide you with several solutions to make sure you nail your scalloped potatoes every time. We will cover the classic recipe, a healthier twist, a fancy version, a vegan option, a time-saving recipe, and one perfect for a crowd.

II. The Classic Recipe: How to Make Scalloped Potatoes from Scratch

The classic recipe for scalloped potatoes is straightforward to make and involves a few simple ingredients. Here are the steps involved:

1. Ingredients: 2 lbs. russet potatoes, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, 1 cup cheddar cheese.
2. Preheat the oven to 375°F. Spread the butter in a baking dish.
3. Peel the potatoes and slice them thinly. Traditionally, a mandoline is the best tool to achieve this, but you can also use a sharp knife if you don’t have one.
4. In a saucepan, melt the butter over medium heat and then add the flour. Whisk the mixture for a minute until it thickens and bubbles.
5. SLOWLY add the milk to the mixture, always whisking to avoid lumps. Add salt, pepper, and nutmeg. Keep whisking for about five minutes until the mixture thickens. Take it off the heat.
6. In the baking dish with the butter, place a layer of potatoes. Then pour a quarter of the sauce over them. Repeat the process (potatoes layer, sauce layer) three times, ending with a sauce layer.
7. Sprinkle a cup of shredded cheddar cheese over the top.
8. Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake and additional 30 minutes until the potatoes are fork-tender and the cheese is golden brown.

To make sure you nail this dish, remember to slice the potatoes thinly and evenly, and don’t overcook them. Also, adjust the seasoning to your taste. You can add more salt, pepper, or nutmeg if you prefer.

III. A Healthier Twist: Scalloped Potatoes with Reduced-Fat Cheese and Milk

If you’re looking to lighten up the classic recipe, you can use reduced-fat cheese and milk. Here’s how:

1. Ingredients: 2 lbs. russet potatoes, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 2 cups skim milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, 1 cup shredded reduced-fat cheddar cheese.
2. Preheat the oven to 375°F. Spread the butter in a baking dish.
3. Peel the potatoes and slice them thinly with a mandoline or a sharp knife.
4. In a saucepan, melt the butter over medium heat and then add the flour. Whisk for a minute until it thickens and bubbles.
5. SLOWLY add the skim milk to the mixture, always whisking to avoid lumps. Add salt, pepper, and nutmeg. Keep whisking for about five minutes until the mixture thickens. Take it off the heat.
6. In the baking dish with the butter, place a layer of potatoes. Then, pour a quarter of the sauce over them. Repeat the process (potatoes layer, sauce layer) three times, ending with a sauce layer.
7. Sprinkle a cup of shredded reduced-fat cheddar cheese over the top.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake and additional 30 minutes until the potatoes are fork-tender and the cheese is golden brown.

To make sure you nail this dish, use a mandoline to slice the potatoes uniformly, and feel free to experiment with different types of reduced-fat cheese to give this recipe a unique twist.

IV. Fancy Feast: Scalloped Potatoes with Brie and Thyme

If you’re looking to impress your guests with a fancier version of this dish, try making scalloped potatoes with brie and thyme.

1. Ingredients: 2 lbs. russet potatoes, 1 cup heavy cream, 1/2 cup chicken broth, 1 1/2 cups diced brie cheese, 2 teaspoons minced fresh thyme, 1 teaspoon salt, 1/2 teaspoon black pepper.
2. Preheat the oven to 375°F. Spread the butter in a baking dish.
3. Peel the potatoes and slice them thinly with a mandoline or a sharp knife.
4. In a saucepan, bring the heavy cream and chicken broth to a boil. Cook for two minutes.
5. In the baking dish with the butter, place a layer of potatoes. Then pour a quarter of the cream mixture over them. Repeat the process (potatoes layer, cream mixture layer) three times, ending with a cream mixture layer.
6. Sprinkle diced brie cheese over the top and sprinkle minced thyme over it.
7. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 20-25 minutes until the potatoes are fork-tender and the cheese is golden brown. Remove the thyme sprigs before serving.

To make sure you nail this dish, be careful not to overcook the potatoes, and adjust the seasoning to your taste. This recipe pairs perfectly with a nice glass of white wine.

V. Vegan Scalloped Potatoes: The Ultimate Plant-Based Comfort Food

For a vegan-friendly version of scalloped potatoes, follow these steps:

1. Ingredients: 2 lbs. russet potatoes, 2 tablespoons vegan margarine, 2 tablespoons all-purpose flour, 2 cups unsweetened soy or almond milk (preferably high in fat), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, 1 cup vegan shredded cheese.
2. Preheat the oven to 375°F. Spread the vegan margarine in a baking dish.
3. Peel the potatoes and slice them thinly with a mandoline or a sharp knife.
4. In a saucepan, melt the vegan margarine over medium heat and then add the flour. Whisk the mixture for a minute until it thickens and bubbles.
5. SLOWLY add the soy or almond milk to the mixture, always whisking to avoid lumps. Add salt, pepper, and nutmeg. Keep whisking for about five minutes until the mixture thickens. Take it off the heat.
6. In the baking dish with the vegan margarine, place a layer of potatoes. Then pour a quarter of the sauce over them. Repeat the process (potatoes layer, sauce layer) three times, ending with a sauce layer.
7. Sprinkle a cup of vegan shredded cheese over the top.
8. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes until the potatoes are fork-tender and the cheese is melted and golden brown.

To make sure you nail this dish, use a non-dairy milk that is high in fat for a creamier texture. You can also add nutritional yeast to give this recipe a cheesy flavor.

VI. Time-Saving Scalloped Potatoes: A Slow Cooker Recipe for Busy Nights

If you’re short on time, try this slow cooker recipe for scalloped potatoes:

1. Ingredients: 2 lbs. russet potatoes, 1 1/2 cups heavy cream, 1 1/2 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, 1 cup shredded cheddar cheese.
2. Peel the potatoes and slice them thinly with a mandoline or a sharp knife.
3. In a bowl, whisk together the heavy cream, chicken broth, salt, pepper, and nutmeg.
4. Layer the potatoes in the slow cooker. Pour the cream mixture over them.
5. Cover and cook on low for six to eight hours or on high for four hours.
6. Sprinkle shredded cheddar cheese over the top and cover for an additional five minutes until the cheese is melted.

To make sure you nail this dish, check the potatoes periodically to avoid overcooking, and adjust the seasoning to your taste.

VII. Gluten-Free Scalloped Potatoes: A Delicious Twist on a Classic Dish

If you have a gluten sensitivity or celiac disease, you can still enjoy scalloped potatoes with this recipe:

1. Ingredients: 2 lbs.