Mom’s Red Scalloped Potatoes: A Heartwarming Family Recipe
There’s something undeniably comforting about a dish that evokes memories of home, family gatherings, and the simple joys of shared meals. Mom’s Red Scalloped Potatoes are precisely that kind of recipe. This isn’t just about food; it’s about tradition, love, and the warmth that only a home-cooked meal can provide. This recipe, passed down through generations, uses the humble red potato to create a creamy, cheesy, and utterly irresistible side dish. It’s the perfect accompaniment to a roast chicken, a grilled steak, or even a simple weeknight dinner. Get ready to experience a taste of nostalgia and create some new memories of your own.
Why Red Potatoes?
While many scalloped potato recipes call for russet or Yukon Gold potatoes, this recipe specifically uses red potatoes. Why? Red potatoes have a naturally creamy texture and a slightly sweet flavor that holds up beautifully during baking. They also have a thinner skin than other varieties, which means you don’t need to peel them (a major time-saver!). The red skin also adds a pop of color to the finished dish, making it visually appealing.
Ingredients: The Heart of the Matter
Before we dive into the instructions, let’s gather our ingredients. Here’s what you’ll need to recreate Mom’s Red Scalloped Potatoes:
* **Red Potatoes:** 3 pounds, thinly sliced (about 1/8 inch thick). Use a mandoline for consistent slices or a very sharp knife and a steady hand.
* **Butter:** 6 tablespoons, unsalted, divided. This adds richness and flavor to the sauce.
* **All-Purpose Flour:** 1/4 cup. This helps to thicken the sauce and create a creamy texture.
* **Yellow Onion:** 1 medium, finely chopped. Adds a subtle sweetness and depth of flavor.
* **Garlic:** 2 cloves, minced. For a pungent and aromatic boost.
* **Milk:** 3 cups, whole milk is recommended for the best richness, but 2% can be substituted.
* **Heavy Cream:** 1 cup. This adds an extra layer of decadence and creaminess. You can substitute more milk for a lighter version, but the texture won’t be quite as luxurious.
* **Shredded Cheddar Cheese:** 2 cups, sharp cheddar provides a nice tangy flavor, but you can use your favorite cheese blend.
* **Salt:** 1 1/2 teaspoons, or to taste.
* **Black Pepper:** 1/2 teaspoon, or to taste.
* **Dried Thyme:** 1/2 teaspoon (optional, but recommended). Adds a subtle earthy flavor that complements the potatoes and cheese.
* **Fresh Parsley:** 2 tablespoons, chopped (for garnish). Adds a fresh pop of color and flavor.
Equipment You’ll Need
* **Large Bowl:** For tossing the potatoes with salt and pepper.
* **Large Skillet or Saucepan:** For making the cream sauce.
* **9×13 inch Baking Dish:** The ideal size for baking the scalloped potatoes.
* **Mandoline (Optional):** For thinly and evenly slicing the potatoes.
* **Whisk:** For smoothly incorporating the flour into the butter.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Cutting Board and Knife:** For chopping the onion, garlic, and parsley.
Step-by-Step Instructions: Bringing the Recipe to Life
Now, let’s get cooking! Follow these detailed instructions to create a batch of Mom’s Red Scalloped Potatoes that will impress your family and friends.
**Step 1: Prepare the Potatoes**
* Wash the red potatoes thoroughly. There’s no need to peel them, as the thin skin adds texture and nutrients.
* Using a mandoline or a very sharp knife, slice the potatoes into thin, even rounds (about 1/8 inch thick). Consistency is key for even cooking.
* Place the sliced potatoes in a large bowl and season with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to coat. This step helps to draw out excess moisture from the potatoes and season them evenly.
**Step 2: Sauté the Aromatics**
* In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat.
* Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.
**Step 3: Make the Cream Sauce**
* Reduce the heat to low. Sprinkle the flour over the sautéed onion and garlic. Whisk constantly for 1-2 minutes to cook the flour and create a roux.
* Gradually pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the sauce thickens slightly, about 3-5 minutes.
* Stir in the heavy cream, the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried thyme (if using). Mix well to combine.
* Remove the sauce from the heat and stir in 1 cup of the shredded cheddar cheese until melted and smooth. This creates a cheesy and flavorful base for the scalloped potatoes.
**Step 4: Assemble the Scalloped Potatoes**
* Preheat your oven to 375°F (190°C).
* Grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter. This will prevent the potatoes from sticking to the dish.
* Arrange a layer of potato slices on the bottom of the prepared baking dish, slightly overlapping them. This creates a stable base for the dish.
* Pour about one-third of the cream sauce over the potatoes, ensuring they are evenly coated. The sauce should seep in between the slices.
* Sprinkle about one-third of the remaining shredded cheddar cheese over the sauce.
* Repeat layers of potatoes, sauce, and cheese two more times, ending with a layer of cheese on top. You should have three layers of potatoes, sauce, and cheese in total.
**Step 5: Bake to Golden Perfection**
* Cover the baking dish with aluminum foil. This will help the potatoes cook evenly and prevent the cheese from browning too quickly.
* Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
* Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on the potatoes to prevent the cheese from burning.
**Step 6: Rest and Garnish**
* 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 the flavors to meld together.
* Garnish with fresh chopped parsley before serving. This adds a pop of color and a fresh flavor that complements the richness of the dish.
Tips and Variations for Culinary Success
* **Even Slicing is Key:** Use a mandoline for consistent potato slices. This ensures even cooking and a more visually appealing dish. If you don’t have a mandoline, use a very sharp knife and take your time.
* **Don’t Overcrowd the Pan:** If you’re making a larger batch, use two baking dishes instead of overcrowding one. Overcrowding can lead to uneven cooking.
* **Adjust the Cheese:** Feel free to experiment with different types of cheese. Gruyere, Monterey Jack, or a blend of cheeses would all work well. You can also add a sprinkle of Parmesan cheese on top for extra flavor.
* **Add Some Heat:** For a spicy kick, add a pinch of red pepper flakes to the cream sauce or use pepper jack cheese.
* **Include Some Ham or Bacon:** For a heartier dish, add diced ham or cooked bacon between the layers of potatoes. This turns the scalloped potatoes into a complete meal.
* **Make it Vegetarian:** Omit the ham or bacon for a vegetarian version. The potatoes are delicious enough on their own!
* **Prep Ahead:** You can assemble the scalloped potatoes up to 24 hours in advance. Cover tightly with plastic wrap and store in the refrigerator. Add about 15-20 minutes to the baking time if baking from cold.
* **Freezing:** While scalloped potatoes can be frozen, the texture may change slightly upon thawing. The sauce may become a bit grainy. If you choose to freeze them, allow them to cool completely before wrapping tightly and freezing. Thaw overnight in the refrigerator before reheating.
Serving Suggestions: The Perfect Accompaniments
Mom’s Red Scalloped Potatoes are a versatile side dish that pairs well with a variety of main courses. Here are a few suggestions:
* **Roasted Chicken:** A classic pairing! The creamy potatoes complement the savory chicken perfectly.
* **Grilled Steak:** The richness of the potatoes balances the heartiness of the steak.
* **Pork Tenderloin:** A simple and elegant pairing.
* **Ham:** A natural pairing, especially for holiday meals.
* **Vegetarian Main Courses:** Scalloped potatoes can also be served alongside vegetarian dishes like lentil loaf or roasted vegetables.
Troubleshooting Common Issues
* **Potatoes are Not Cooking Through:** Make sure the potato slices are thin enough and that the baking dish is not overcrowded. You may also need to increase the baking time slightly.
* **Sauce is Too Thick:** Add a little more milk to thin the sauce out.
* **Sauce is Too Thin:** Whisk together a tablespoon of cornstarch with a tablespoon of cold water. Stir this slurry into the sauce and cook over low heat until thickened.
* **Cheese is Burning:** Cover the baking dish with aluminum foil to prevent the cheese from burning. Remove the foil during the last 15-20 minutes of baking to allow the cheese to brown.
Nutritional Information (Approximate)
* **Serving Size:** 1 cup
* **Calories:** 350-400 (depending on ingredients and portion size)
* **Fat:** 20-25g
* **Saturated Fat:** 12-15g
* **Cholesterol:** 70-80mg
* **Sodium:** 500-600mg
* **Carbohydrates:** 30-35g
* **Fiber:** 2-3g
* **Sugar:** 5-7g
* **Protein:** 10-12g
*Note: This is an estimate, and nutritional values can vary based on specific ingredients and portion sizes.*
Conclusion: A Recipe to Cherish
Mom’s Red Scalloped Potatoes are more than just a recipe; they’re a piece of family history, a symbol of comfort, and a reminder of the simple joys of shared meals. Whether you’re making them for a special occasion or a weeknight dinner, this dish is sure to be a hit. So gather your ingredients, put on some music, and get ready to create a batch of heartwarming goodness that will bring smiles to the faces of everyone you share it with. Enjoy!