Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
Prep baking dish and arrange potatoes in it:
Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper.
Add butter and reserved milk and cream:
Dot with remaining butter and pour over reserved cooking milk and cream.
Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and let it rest before serving.
Let the scalloped potatoes rest when they come out of the oven, just as you would for a roast. This allows the dish to set—and makes it easier and less messy to serve.
Frequently Asked Questions
Should the sliced potatoes be soaked in water?
No, we don't call for rinsing the sliced potatoes or for soaking them in water in our scalloped potatoes recipes. This is because rinsing or soaking will remove the natural starches contained in the potato, which is used to help thicken the dish as it cooks. Rinsing or soaking also makes potatoes more watery—and you don't want to add water to the creamy dish.
Why are my scalloped potatoes chewy?
If the potatoes aren't cooked properly, they will seem chewy and have an al dente texture. We avoid this issue by cooling the sliced potatoes in milk on the stovetop, prior to assembling and baking the scalloped potatoes. If you are using another recipe, make sure the potatoes cook evenly by rotating the dish in your oven halfway through cooking. Also, test for doneness in more than one place: Your knife should slide in and out with no resistance.
Why are my scalloped potatoes watery?
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).
Substitute for Gruyere Cheese in Scalloped Potatoes
I would go with a cheese that has a similar sweet but salty structure. You could use cheddar and sharp cheddar as well as Jarlsberg. I love how melty and delicious this recipe is with any flavor cheese!
If your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly.
The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.
Traditional scalloped potatoes are baked in a milk or cream sauce without cheese. However, the dish I grew up calling “scalloped potatoes” always contained cheese, so I chose to include it in this recipe. You can call these au gratin potatoes, potatoes au gratin, or cheesy scalloped potatoes if you prefer.
There are plenty of other premier cheeses that can serve as good substitutes for Gruyère cheese. Depending on whether you're melting cheese or adding more variety to your charcuterie board, you might consider Beaufort, Comté, Jarlsberg, Emmental, or Fontina.
Cheddar. Cheddar might not be your best bet if you're looking to get the same flavor as Gruyère, but if you're just in need of a good melty cheese, it's an easy choice. Try it in mac and cheese, especially if used in combination with other cheeses on this list.
Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!
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.
Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes.
Once you've chosen the right potatoes, grab a sharp chef's knife (or a mandoline, if you have one) and carefully slice them as thinly and evenly as possible—ideally one-fourth to one-eighth-inch thick. Potatoes that are too thick or thin will bake up unevenly, and you want the layers to cook up tender.
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).
Can I Substitute Provolone for Gruyere Cheese? Yes, gruyere cheese can be used to substitute for provolone, and vice versa. It is aged for at least 6 months with a creamy texture. This swiss cheese can have a creamy and nutty flavour or earthy taste depending on how long it is aged.
Introduction: My name is Errol Quitzon, I am a fair, cute, fancy, clean, attractive, sparkling, kind person who loves writing and wants to share my knowledge and understanding with you.
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