{"id":36529,"date":"2025-12-20T00:05:58","date_gmt":"2025-12-20T08:05:58","guid":{"rendered":"https:\/\/iamafoodblog.com\/?p=36529"},"modified":"2025-12-19T21:33:49","modified_gmt":"2025-12-20T05:33:49","slug":"scalloped-potatoes","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/scalloped-potatoes\/","title":{"rendered":"Scalloped Potatoes"},"content":{"rendered":"

Scalloped potatoes are rich, creamy, carb-forward, and the perfect accompaniment to any large format meat. <\/strong><\/p>\n

They’re a classic side dish for a reason, in fact, they\u2019re rich and delicious enough to stand on their own, I say. I would be happy eating only scalloped potatoes for dinner: well seasoned, tender potatoes in a rich and vevelty cream sauce with a little bit of golden brown cheese. Pure potato heaven.<\/p>\n

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What are scalloped potatoes?<\/h2>\n

Scalloped potatoes are a gratin style casserole made from thinly sliced potatoes baked in a creamy sauce. The potatoes end up tender and soft and decadent, full of flavor. They\u2019re called scalloped potatoes because they kind of look like scallops.<\/p>\n

The unique stacked texture is the best part of scalloped potatoes, kind of like a potato lasagna with layers of potatoes instead of noodles.<\/p>\n

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How to make scalloped potatoes<\/h2>\n

For such a rich and flavor forward dish, making scalloped potatoes is surprisingly easy.<\/p>\n

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  1. Peel and slice.<\/strong> Peel your potatoes and evenly slice the potatoes into \u201cscallops\u201d or rounds.<\/li>\n
  2. Simmer.<\/strong> We\u2019re going to give the potato slices a quick bath in some warm milk and cream.<\/li>\n
  3. Arrange.<\/strong> Arrange the warm slices of potato (along with the cream mix) into a buttered casserole dish, layering with a bit of shredded gruyere.<\/li>\n
  4. Bake.<\/strong> Bake, covered in foil, until the potatoes are tender and cooked through.<\/li>\n
  5. Broil.<\/strong> Remove the foil and broil until the tops of the potatoes are burnished and beautifully brown.<\/li>\n
  6. Rest.<\/strong> Let the potatoes rest so the cream thickens up and soaks into the potatoes.<\/li>\n<\/ol>\n

    Enjoy!<\/p>\n

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    Scalloped potato ingredients<\/h2>\n