Tips for Perfect Scalloped Potatoes
Slice the potatoes evenly to ensure the scalloped potatoes cook evenly
Use a mandoline to make this job extra quick (a $25 mandoline like this one does a great job and will save you lots of time)
A roux is the foundation for a creamy sauce. A roux just means to cook fat (in this case butter) and flour and add liquid to make a sauce!
If you decide to add cheese to the sauce (which will actually make these into Potatoes Au Gratin) remove the sauce from the stove and stir in 1 1/2 to 2 cups of cheese (cheddar/gruyere are great choices).
Season the potatoes with salt and pepper between layers.
Cover with foil while it bakes, this allows it to steam and the potatoes will cook a bit faster
To Make Scalloped Potatoes Ahead of Time
To make these ahead of time (and keep cooking fast on the day of serving) we have tested partially baking them with great results.
Bake the dish covered for 50-60 minutes.
Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking).
Cover well and refrigerate.
On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered about 35 minutes or until heated through.
Scalloped Potatoes Recipe
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