Make Ahead Scalloped Potatoes (2024)

FAQs

How far in advance can you slice potatoes for scalloped potatoes? ›

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

Make-Ahead Option #1: Prepare the sauce and potatoes, add to the casserole dish, then wrap tightly with plastic wrap or foil and refrigerate. This can be done up to two days in advance. When you're ready to cook, sprinkle the cheese on top and bake as directed.

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Our favorite scalloped potatoes recipe is a must-make dish for holiday meals—from Easter to Thanksgiving to Christmas—and any celebration in between. Not only is this rich potato side dish a crowd-pleaser, it's a winner for the cook as it can be assembled ahead of time and baked when it's time to eat.

Peeled, sliced, submerged, and refrigerated potatoes should be cooked within 24 hours. Another thing to consider is the size of your slice. The smaller the potato piece—i.e., a dice versus a wedge—the more quickly it will oxidize, which means small pieces should be stored for less time.

The best (and most popular) way to keep cut potatoes from turning brown is to completely submerge them in a bowl of water. Store the water-covered potatoes in a bowl in the refrigerator until you're ready to use them, up to one day in advance.

Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

The short answer is yes.

You can absolutely peel potatoes ahead of time.

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

Starch Will Not Swell–Rock-Hard Scalloped Potatoes

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften.

Why are my scalloped potatoes not creamy? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Ina Garten Is Ditching Mashed Potatoes for This 5-Ingredient, Make-Ahead Thanksgiving Recipe. The best part (well, besides all the cheese)? You can prep it a day in advance.

Scalloped potatoes and potato gratins are ideal for freezing, giving you a jump-start on dinner. It's best to cook the dish until the potatoes are getting tender and starting to brown but are not fully cooked. Cool completely, wrap well and freeze for up to two weeks.

How Long Peeled and Cut Potatoes Last in Water. You should store peeled and cut potatoes in water for 24 hours to ensure the quality of your final product. "If you drain the potatoes and notice they are turning brown, that they've started getting soft, or if they are slimy you should discard them," says Brigman.

Peeled potatoes left out by themselves at room temperature, on a refrigerator shelf or wrapped in foil or plastic wrap will still get dark overnight, so submerge them in a bowl of water, cover and refrigerate. Cubed peeled potatoes can sit in water overnight, but they need to be refrigerated.

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...

Slice them first.

This helps them release some steam, makes the interior more fluffy, and also makes them easier to slice into when they're piping hot.