Patrick Oconnell
Scalloped potatoes are a classic side dish for holidays like Easter, Thanksgiving, and Christmas. They are made by layering thinly sliced potatoes with a creamy sauce and cheese, and then baking them until tender. While traditional scalloped potatoes are made without cheese, many modern recipes include it, resulting in a dish that is similar to potatoes au gratin. The best cheeses for scalloped potatoes include sharp cheddar, Gruyere, mozzarella, Parmesan, Romano, and provolone.
| Characteristics | Values |
|---|---|
| Cheese Type | Cheddar, Gruyere, Mozzarella, Parmesan, Romano, Provolone |
| Cheese Texture | Ooey gooey, creamy, sharp |
| Cheese Sauce | Yes |
| Potatoes | Russet, Yukon Gold |
Explore related products
What You'll Learn
Gruyere or cheddar cheese
When it comes to scalloped potatoes, the type of cheese you use can make a big difference in terms of flavour and texture. Two popular choices are Gruyere and cheddar cheese.
Gruyere is a Swiss cheese that is nutty, salty, and slightly sweet. Its luxurious texture and flavour make it a perfect pairing with potatoes. When used in scalloped potatoes, it adds a creamy, nutty, sweet, and slightly salty flavour. Gruyere scalloped potatoes are a rich and indulgent dish, perfect for a comforting side. The nuttiness of the cheese pairs well with Yukon Gold potatoes, which are buttery and creamy, creating an irresistible combination.
Cheddar cheese is another popular choice for scalloped potatoes. Its sharp flavour goes great with potatoes, and it melts well, creating a creamy texture. Cheddar scalloped potatoes are a classic, comforting, and delicious dish. This variety of cheese is often paired with thyme, onions, and potatoes, creating a hearty and flavourful dish.
Both Gruyere and cheddar cheese have their unique characteristics and advantages when used in scalloped potatoes. Gruyere offers a more luxurious and indulgent experience with its nutty and sweet notes, while cheddar provides a sharper flavour profile and a creamy texture. Ultimately, the choice between the two comes down to personal preference and the desired flavour profile.
When preparing scalloped potatoes with either of these cheeses, it is important to thinly slice the potatoes to ensure even cooking. Additionally, shredding your own cheese is recommended, as store-bought shredded cheese may not melt as smoothly due to the presence of anti-caking agents.
Cheese Options for Jalapeño Poppers: Best Combinations
You may want to see also
Mozzarella and sharp cheddar
Scalloped potatoes are a delicious and comforting side dish, perfect for holidays and family gatherings. While traditional scalloped potatoes are baked in a milk or cream sauce without cheese, many modern recipes include cheese, resulting in a decadent and indulgent dish.
When it comes to choosing the best cheese for scalloped potatoes, a combination of mozzarella and sharp cheddar is an excellent option. Here's why:
Mozzarella
Mozzarella is a versatile cheese that can add a creamy texture to scalloped potatoes. Its low melting point gives the dish a nice, stretchable consistency. When combined with other cheeses like sharp cheddar, mozzarella can balance out the flavours and create a harmonious taste experience.
Sharp Cheddar
Sharp cheddar is a popular choice for scalloped potatoes as its distinct flavour pairs exceptionally well with potatoes. Cheddar adds a sharp, tangy, and savoury note to the dish, enhancing the overall flavour profile. Its shredding capability also adds a nice textural element to the creamy potatoes.
Combining Mozzarella and Sharp Cheddar
Using a combination of mozzarella and sharp cheddar in scalloped potatoes creates a delightful blend of flavours and textures. The creamy mozzarella ensures a smooth and stretchy consistency, while the sharp cheddar contributes a bold and savoury taste. This duo is a dynamic pairing that elevates the humble potato to new heights.
Recipe Recommendations
When making scalloped potatoes with mozzarella and sharp cheddar, consider the following tips:
- Use a mandoline slicer or a sharp knife to slice the potatoes thinly and evenly, ensuring consistent cooking.
- Layer the potatoes with minced onions, butter, flour, milk, and seasonings to create a flavourful base.
- Generously incorporate the mozzarella and sharp cheddar throughout the layers, creating a gooey and cheesy masterpiece.
- Cover the dish with foil and bake at 350°F for about an hour. Remove the foil and continue baking for an additional 20-30 minutes, or until the cheese is golden brown and bubbly.
- For an extra crispy cheese topping, broil the dish for a few minutes, keeping a close eye to prevent burning.
With these tips and the dynamic duo of mozzarella and sharp cheddar, your scalloped potatoes are sure to be a crowd-pleaser!
Mozzarella: The Ultimate Cheese?
You may want to see also
Scalloped potatoes vs. au gratin potatoes
Scalloped potatoes and potatoes au gratin are both comforting baked potato casseroles with rich and creamy textures. They are often considered one and the same, but there are some distinguishing factors that set them apart.
Scalloped potatoes are thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk, or a combination of the two. The cream is often infused with aromatics such as garlic, fresh herbs, or onions. Scalloped potatoes do not traditionally include cheese, but some recipes may include it. The potatoes used in scalloped potatoes are typically cut thicker than those in au gratin potatoes. Russet or Yukon Gold potatoes are commonly used for scalloped potatoes as they help thicken the sauce and become soft and tender during baking.
Potatoes au gratin, on the other hand, is a French cooking term that refers to any dish topped with cheese and breadcrumbs and browned under a broiler. The cheese is sprinkled between the layers of potatoes and on top of the casserole, resulting in a more decadent and cheesy dish. Au gratin recipes typically use heavy cream and skip the flour roux, but they can also be enhanced with ingredients like garlic and herbs. Popular cheese choices for au gratin potatoes include Gruyere, Cheddar, and Parmesan. The potatoes used in au gratin are typically sliced thinner than those in scalloped potatoes. Yukon Gold or Russet potatoes are commonly used for au gratin.
Both scalloped potatoes and potatoes au gratin are comforting side dishes that are perfect for holidays and gatherings. They can be served with glazed ham, crown roast, or other holiday favourites.
Bessie's Best: Non-Homogenized Cheese, Worth the Hype?
You may want to see also
Explore related products
Yukon gold potatoes
When making scalloped potatoes with Yukon gold potatoes, it is recommended to thinly slice the potatoes, about 1/4-inch thick. They are then layered in a baking dish with the sauce and other ingredients such as cheese and onions. The dish is baked until the potatoes are tender and the cheese is slightly browned or golden.
Overall, Yukon gold potatoes are a great option for making delicious, creamy, and tender scalloped potatoes with distinct layers that hold their shape well.
Best Cheeses for Chicken Cordon Bleu
You may want to see also
Baked with cream and herbs
Scalloped potatoes are a delicious side dish for holidays and gatherings. The dish combines sliced potatoes layered in a casserole dish and baked with heavy cream, herbs, and cheese.
While traditional scalloped potatoes are baked in a milk or cream sauce without cheese, many modern recipes include cheese, resulting in what is technically called potatoes au gratin.
For scalloped potatoes with a creamy texture, mozzarella is a good choice due to its low melting point. For a sharp flavour that goes well with potatoes, cheddar is a popular option. Gruyere is another cheese that works well in scalloped potatoes. For a more decadent dish, grated cheese can be sprinkled between the layers.
Ingredients:
- Russet or Yukon Gold potatoes
- Heavy cream
- Herbs of your choice (e.g. thyme)
- Butter
- Flour
- Salt
- Milk
- Cheese (mozzarella, cheddar, Gruyere, or a combination)
Instructions:
- Preheat the oven to 400°F.
- Grease a 9x13-inch baking dish with butter.
- Slice the potatoes into thin, even rounds, about 1/8-inch thick.
- Arrange the potatoes in the prepared baking dish, staggering them with layers of sliced onions.
- In a medium skillet, melt butter over medium heat.
- Mix in the flour and salt, stirring constantly for about 1 minute.
- Stir in milk and cook until the mixture thickens.
- Add the heavy cream and herbs, stirring to combine.
- Stir in the cheese of your choice and continue stirring until melted and smooth.
- Pour the creamy cheese sauce over the potatoes in the baking dish.
- Cover the dish with aluminum foil and bake for about 1 hour, or until the potatoes are tender.
- For a crisp topping, change the oven setting to broil for a few minutes after baking.
- Let the dish cool and sprinkle with additional herbs and cheese, if desired.
- Serve warm and enjoy!
Cheese with the Longest Lifespan
You may want to see also
Frequently asked questions
The best cheeses for scalloped potatoes are typically sharp cheddar, Gruyere, mozzarella, Parmesan, Romano, and provolone.
Yukon Gold potatoes are a popular choice due to their creamy texture and buttery flavor. Russet potatoes are also a good option, as they are starchy and will result in tender potatoes.
Scalloped potatoes are traditionally baked in a milk or cream sauce without cheese, while potatoes au gratin includes grated cheese between the layers of potatoes.
Scalloped potatoes make a great side dish for holidays like Easter, Thanksgiving, and Christmas. They can be paired with holiday favorites such as ham, roasted carrots, mashed potatoes, and herb butter roasted turkey.
Cover the dish with foil and bake at 400°F for about 30 minutes. Then, uncover and bake for an additional 25-40 minutes, or until the potatoes are tender and the cheese is browned.
