Indulge in Creamy Perfection: Country Scalloped Potatoes Recipe
Scalloped potatoes, also known as potatoes au gratin in some regions, represent ultimate comfort food. This classic dish is known for its creamy texture, thinly sliced potatoes, and cheesy or savory sauce. While many variations exist, this article delves into a particularly delightful version: Country Scalloped Potatoes. This recipe brings a rustic charm to the traditional dish, incorporating flavorful additions like bacon or ham, onions, and a rich, homemade cream sauce, making it a hearty and satisfying meal that’s perfect for family dinners, potlucks, or any occasion where you need a crowd-pleaser.
## What Makes Country Scalloped Potatoes Special?
Country scalloped potatoes differ from the standard scalloped potatoes primarily through the inclusion of bacon or ham. This adds a smoky, savory depth of flavor that elevates the entire dish. Onion is another key ingredient, offering a subtle sweetness that complements the creamy sauce and starchy potatoes. The sauce itself is also slightly richer, often made with a combination of milk, cream, and sometimes a touch of flour or cornstarch to thicken it. This creates a truly decadent and comforting experience. The beauty of this dish also lies in its versatility. You can easily adapt it to your liking by adding different cheeses, herbs, or even vegetables.
## The Perfect Country Scalloped Potatoes Recipe
This recipe will guide you through creating a delicious and satisfying dish of country scalloped potatoes. It’s detailed, providing helpful tips and tricks to ensure success, even for beginner cooks.
**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 1 hour 15 minutes
**Ingredients:**
* 2 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
* 6 slices bacon, diced (or 1 cup diced ham)
* 1 large yellow onion, thinly sliced
* 4 tablespoons unsalted butter
* 1/4 cup all-purpose flour
* 3 cups whole milk
* 1 cup heavy cream
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1/4 teaspoon garlic powder
* 1/4 teaspoon nutmeg (optional)
* 1 cup shredded cheddar cheese (optional, for topping)
* 2 tablespoons chopped fresh parsley, for garnish (optional)
**Equipment:**
* Large skillet
* 9×13 inch baking dish
* Mandoline or sharp knife
* Whisk
* Measuring cups and spoons
**Instructions:**
**1. Prepare the Potatoes and Bacon/Ham:**
* Peel the potatoes and slice them thinly. A mandoline slicer is highly recommended for achieving uniform thickness, which ensures even cooking. If you don’t have a mandoline, use a sharp knife and aim for slices that are about 1/8 inch thick. Place the sliced potatoes in a bowl of cold water to prevent them from browning and to remove excess starch.
* In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon grease in the skillet (discard the rest, or save it for another use). If using ham, dice it and set it aside; you won’t need to cook it beforehand.
**2. Sauté the Onion and Make the Cream Sauce:**
* Add the sliced onion to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Be careful not to brown the onion too much; you want it to be soft and sweet.
* Melt the butter into the skillet with the onions. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
* Gradually whisk in the milk and heavy cream, making sure to break up any lumps of flour. Continue whisking until the sauce is smooth.
* Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir frequently to prevent scorching.
* Remove the skillet from the heat and stir in the salt, pepper, garlic powder, and nutmeg (if using). Taste the sauce and adjust the seasoning as needed. The sauce should be flavorful and creamy.
**3. Assemble the Scalloped Potatoes:**
* Preheat your oven to 350°F (175°C).
* Grease the 9×13 inch baking dish with butter or cooking spray. This will prevent the potatoes from sticking to the bottom of the dish.
* Drain the sliced potatoes thoroughly and pat them dry with paper towels. This will help the potatoes cook properly and prevent the dish from becoming watery.
* Layer about one-third of the potato slices in the bottom of the prepared baking dish, overlapping them slightly. Sprinkle half of the cooked bacon (or ham) and half of the sautéed onions over the potatoes.
* Pour about one-third of the cream sauce evenly over the potatoes, bacon/ham, and onions.
* Repeat the layers: another one-third of the potato slices, the remaining bacon/ham and onions, and another one-third of the cream sauce.
* Top with the remaining potato slices and pour the remaining cream sauce evenly over the entire dish. Make sure all the potatoes are submerged in the sauce; this will prevent them from drying out during baking.
**4. Bake the Scalloped Potatoes:**
* Cover the baking dish tightly with aluminum foil. This will help the potatoes cook evenly and prevent the top from browning too quickly.
* Bake in the preheated oven for 1 hour. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center of the potatoes should meet little resistance.
* If using cheddar cheese, sprinkle it evenly over the top of the potatoes during the last 5 minutes of baking. Let the cheese melt and bubble slightly.
**5. Rest and Serve:**
* Remove the scalloped potatoes from the oven and let them rest for at least 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice and serve the potatoes.
* Garnish with chopped fresh parsley, if desired.
* Serve hot and enjoy!
## Tips for the Best Country Scalloped Potatoes
* **Potato Choice:** Yukon Gold potatoes are highly recommended for this recipe because they have a creamy texture and hold their shape well during cooking. However, other starchy potatoes like Russets can also be used, though they may become slightly softer. Avoid using waxy potatoes like red potatoes, as they don’t absorb the sauce as well.
* **Slicing Consistency:** Uniformly thin slices of potatoes are crucial for even cooking. A mandoline slicer is the easiest way to achieve this, but a sharp knife can also be used. Aim for slices that are about 1/8 inch thick. Inconsistent slicing can result in some potatoes being undercooked while others are overcooked.
* **Preventing Browning:** Potatoes tend to brown quickly once they are peeled and sliced. To prevent this, place the sliced potatoes in a bowl of cold water. The water will also help remove excess starch, resulting in a creamier sauce.
* **Bacon/Ham Quality:** Use high-quality bacon or ham for the best flavor. Thick-cut bacon provides a richer, smokier flavor. If using ham, consider using a smoked ham for added depth.
* **Cream Sauce Thickness:** The cream sauce should be thick enough to coat the potatoes but not so thick that it becomes gloppy. If the sauce is too thin, continue simmering it for a few more minutes until it thickens. If it’s too thick, add a little more milk or cream to thin it out.
* **Baking Time:** The baking time may vary depending on your oven. Check the potatoes for doneness after 1 hour of baking. They should be tender and easily pierced with a knife. If the top is browning too quickly, cover the dish with aluminum foil for the remaining baking time.
* **Cheese Options:** While cheddar cheese is a classic topping for scalloped potatoes, you can experiment with other cheeses like Gruyere, Swiss, or Monterey Jack. A combination of cheeses can also be used for a more complex flavor.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a subtle kick.
* **Make Ahead:** Assemble the scalloped potatoes ahead of time and store them in the refrigerator for up to 24 hours. Add about 15-20 minutes to the baking time if baking from cold.
## Variations and Additions
The beauty of country scalloped potatoes is that you can easily customize the recipe to suit your taste preferences. Here are a few variations and additions to consider:
* **Vegetarian Version:** Omit the bacon or ham for a vegetarian version. You can add other vegetables like mushrooms, bell peppers, or spinach to enhance the flavor and texture.
* **Cheesy Goodness:** Add extra cheese to the sauce for an even cheesier dish. Stir in shredded cheese along with the milk and cream, or layer cheese between the potato slices.
* **Herbs and Spices:** Experiment with different herbs and spices to create unique flavor combinations. Thyme, rosemary, and sage pair well with potatoes and cream sauce.
* **Garlic Lover’s Delight:** Add minced garlic to the onions while sautéing for a more pronounced garlic flavor.
* **Jalapeño Kick:** Add diced jalapeños to the sauce for a spicy twist.
* **Loaded Scalloped Potatoes:** Top the baked scalloped potatoes with sour cream, chopped green onions, and extra bacon bits for a loaded potato experience.
## Serving Suggestions
Country scalloped potatoes are a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:
* **Roasted Chicken or Turkey:** Scalloped potatoes are a classic accompaniment to roasted chicken or turkey, especially for holiday meals.
* **Ham:** Serve scalloped potatoes alongside a glazed ham for a complete and satisfying meal.
* **Beef Tenderloin or Steak:** The creamy richness of scalloped potatoes complements the savory flavor of beef tenderloin or steak.
* **Pork Chops:** Scalloped potatoes are a delicious side dish for grilled or pan-fried pork chops.
* **Vegetarian Mains:** Pair scalloped potatoes with vegetarian dishes like lentil loaf, stuffed bell peppers, or vegetable lasagna.
## Storage and Reheating
**Storage:**
* **Refrigerator:** Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.
**Reheating:**
* **Oven:** Preheat your oven to 350°F (175°C). Place the leftover scalloped potatoes in an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes, or until heated through.
* **Microwave:** Place a portion of the leftover scalloped potatoes on a microwave-safe plate. Cover with a paper towel and microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat, as the potatoes can become dry.
**Freezing:**
While scalloped potatoes can be frozen, the texture may change slightly upon thawing. The sauce may become grainy. To freeze, let the scalloped potatoes cool completely. Wrap tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
## Conclusion
Country scalloped potatoes are a comforting and delicious dish that’s perfect for any occasion. With its creamy sauce, tender potatoes, and savory bacon or ham, it’s sure to be a crowd-pleaser. This recipe provides detailed instructions and helpful tips to ensure success, even for beginner cooks. So gather your ingredients, preheat your oven, and get ready to indulge in a truly satisfying meal. Enjoy!