Can potatoes be sliced ahead of time for Scalloped Potatoes?

Yes. They need to be stored fully submerged in water to prevent discoloring.

Can you make Scalloped Potatoes ahead of time?

It is best to bake scalloped potatoes right after assembling them. If kept in the fridge unbaked, the potatoes can get watery and turn gray. You can bake and refrigerate or freeze the baked scalloped potatoes and then reheat to serve.

What is the difference between Au Gratin Potatoes and Scalloped Potatoes?

Au Gratin Potatoes are made with a white sauce, like a béchamel and usually contain cheese and bread crumbs. Scalloped Potatoes are made with sliced potatoes cooked in an herb-infused cream, traditionally not containing cheese.

The Easiest Scalloped Potatoes

Name: Scalloped Potatoes Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 pounds Yukon gold potatoes (or red potatoes), sliced 1/8″; 1 cup heavy cream; 3 garlic cloves, minced; 1 tablespoon fresh thyme or 1 teaspoon dried; 2 teaspoons dijon mustard; zest of a lemon; 1/2 teaspoon pepper; 1 teaspoon salt (adjust to taste); 1/4 teaspoon nutmeg, freshly grated preferably for best flavor; 1 cup parmesan cheese- or sub-grated gruyere, white cheddar, etc.

Description

The easiest Scalloped Potatoes made with simple ingredients and just 25 minutes of hands-on time, before baking in the oven until golden and crispy. See recipe notes for the sheet-pan version.

Ingredients

Units Scale

2 pounds Yukon gold potatoes (or red potatoes), sliced 1/8″
1 cup heavy cream
3 garlic cloves, minced
1 tablespoon fresh thyme or 1 teaspoon dried
2 teaspoons dijon mustard
zest of a lemon
1/2 teaspoon pepper
1 teaspoon salt (adjust to taste)
1/4 teaspoon nutmeg, freshly grated preferably for best flavor
1 cup parmesan cheese- or sub-grated gruyere, white cheddar, etc.

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Instructions

Preheat the oven to 350F. Butter or oil your baking dish. 8 x 11 or 9 x 13, a round skillet will work too.
Thinly slice potatoes on a mandoline, vegetable slicer or food processor 1/8 inch thick rounds. No need to peel if using red or yellow (like Yukon gold) potatoes.
Mix together cream, garlic, thyme, dijon mustard, lemon zest, pepper, salt and nutmeg in a pourable container.
Put about 1/2 of the potatoes in the prepared pan, give the cream mixture a good stir and pour 1/2 of it over the potatoes. Top with 1/2 of the cheese. Layer the remaining potatoes with the rest of the cream. Sprinkle with the remaining cheese. See notes for Sheet Pan version.
Cover the potatoes with foil. Place in the middle of the oven for 30 minutes. Remove foil and bake 20-30 minutes more until fork tender. Broil for just a few minutes to brown the top, if desired.

Notes

To make ahead of time: Prepare and bake, cool completely, cover securely and refrigerate or freeze. Reheat completely thawed potatoes at 350F for 20-30 minutes and serve.

For the sheet pan version: Spread all the potatoes on the well oiled tray (it works best to spread out in rows with potato slices overlapping each other. Pour cream mixture over the top and top with cheese if desired.

Nutrition

Serving Size: about 3/4 cup
Calories: 143
Sugar: 1.4 g
Sodium: 198.7 mg
Fat: 5.6 g
Saturated Fat: 3.5 g
Carbohydrates: 20.9 g
Fiber: 2.6 g
Protein: 2.9 g
Cholesterol: 17 mg