Homemade scalloped potatoes recipe that is a filling and easy side dish. This recipe can be made vegan very easily and is absolutely delightful!
Equipment | Single Burner and Oven |
Difficulty | Easy |
This photo is the vegan scalloped potatoes recipe version!
Scalloped potatoes or potatoes au gratin?
Did you know that scalloped potatoes are not the same thing as potatoes au gratin? I didn't know that until very recently! I just kept thinking I had had several times a tasty baked potato dish without cheese and I wanted to master it. So what is the difference then? Scalloped potatoes are cooked in a creamy sauce whereas potatoes au gratin are also cooked in a creamy sauce, but with the addition of cheese in the sauce and layers. So although scalloped potatoes are somewhat less decadent, they are also healthier.
Great side dish for most main courses or for holiday spreads!
Creamy potatoes go with nearly any hearty main dish, making this a versatile side dish! It also makes a great Christmas or Thanksgiving recipe for an added potato side instead of (or alongside) mashed potatoes. Personally I wouldn't be above pouring gravy over these potatoes along with the rest of a festive plate, ha!
Substitutions:
Substitution for miso: The miso in this recipe is important for adding both umami and saltiness. You definitely don't want to leave it out without replacing it or it could make your entire dish quite bland. Instead of the 2 tsp miso you could add 2 tsp soy sauce or, in a pinch, 1 extra tsp yellow or French mustard. If you are concerned about your salt intake you can omit the extra added salt, but be wary or removing the umami ingredients.
Substitution for green onions: You can use easily use chopped chives! If you have neither you can use 2 tsp of minced fresh or dried parsley. Tucking the green onions into the layers of potatoes helps all the layers be flavorful and tasty, avoiding the situation where the top is delicious, but the inside is boring. Be sure you tuck something into the potatoes or else risk your dish turning out bland!
Substitution for paprika or cayenne: While these spices are not super important in themselves to the dish, they help elevate it into something divine. They are basically the "secret ingredients" for these scalloped potatoes. If you do not have them on hand you could use chili powder or a light sprinkle of smoked paprika. Don't go too heavy on the smoked paprika or it will overwhelm the potato dish in smokiness. If you have none of these ingredients on hand you can ultimately just leave them out, but you will be missing some depth of flavor.
Can I omit the salt? If you are concerned about your salt intake and trying to eat a lower salt diet you can easily omit the 1/2 tsp salt added to the sauce. However, as mentioned above in the section about substituting miso, be very careful about removing the miso or other substitute umami. The umami in this recipe is imperative and not adding it will virtually guarantee a bland result. If you are very concerned about salt you could omit up to half of the miso or other umami ingredient, but test the recipe before deciding to serve it to others who may be less concerned about the salt.
Pro tips.
Flour between the layers: A lot of scalloped potato recipes like to add the flour directly into the sauce to thicken it up, more in the style of a roux, prior to adding it to the potatoes. When I was trying to find little tips to help perfect this recipe I noticed that Joy of Cooking added the flour in between the layers and poured a thinner sauce over the top. It was the only recipe I had seen that used that technique, so I tried it and the results were considerably better! I think that by doing it that way the thinner sauce is better able to sink into all the crevices and layers and distribute all its tastiness more thoroughly. The thicker roux sauces seemed to leave some bland pockets. So definitely, the flour in-between for the win!
Slicing the potatoes length-wise: I prefer to slice the potatoes length-wise so that I get longer, fuller slices than if they had been sliced cross-wise. This helps the potatoes layer better in the pan and you end up with fewer tiny slices you try to shove into corners. If you are using larger, longer russet potatoes then slice them in half cross-wise first so you don't end up with enormous planks first. You need some pockets for the sauce to fill and flavor, but larger planks also help the scalloped potatoes to better hold their shape when cut.
Money Saving Tips |
Russet potatoes are cheaper than yellow potatoes. |
Miso is cheaper when purchased from Asian grocery stores. |
You can make veggie broth yourself at home using veggies scraps, which is cheaper than buying. |
Let's Begin:
Gather the ingredients.
Preheat the oven to 350F/175C. Use 1 1/2 Tbs of the olive oil to oil an 8in (20cm) square cake pan. Heat a medium sauce pan over medium heat. Meanwhile, dice the onion and mince the 3 cloves garlic.
Once the pan is hot add the remaining 2 1/2 Tbs olive oil. When the oil is warm and shiny add the diced onion. Cook the onion slowly until it is soft and translucent, but do not allow it to burn. About 10 minutes. If you notice the onions starting to brown stir them around the pan to help avoid burning.
Meanwhile, peel the 3lbs (1400g) potatoes and slice them into 1/4 inch (60mm) slices. I prefer to slice them length-wise so that each plank is larger and longer than if they are sliced cross-wise. If you are using larger russet potatoes slice them in half cross-wise first so the slices don't end up too large. You can see the pro tip above for more information on slicing the potatoes.
When the onion has become soft and translucent and has finished cooking, add the minced garlic and stir around until fragrant, about 30 seconds to a minute. Be very careful not to allow the garlic to burn or it will impart a bitter flavor to the dish.
Add to the sauce pan 2 cups milk or plain, unsweetened non-dairy milk, 1 cup veggie broth, 2 tsp red miso, 1 tsp yellow or French mustard, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/4 tsp paprika, and 1/4 tsp cayenne. Bring the mixture to a slow simmer over medium heat.
Meanwhile, slice the green onions into rounds and start layering the potatoes in the pan. Put one layer of potatoes, sprinkle the layer evenly with a small amount of the 1/4 cup flour (don't worry too much about this, it is very forgiving), and also sprinkle evenly a small amount of the sliced green onions. Repeat for each layer.
The final top layer should end with just bare potatoes, so use all the remaining green onions before the final layer. Whisk any remaining flour into the sauce pan, being sure to whisk out any lumps.
When you have finished layering and the sauce in the pan has reached a slow simmer, gently pour the sauce evenly over the potatoes, allowing it to settle into all the cracks. Cover the pan with aluminum foil, and put it into the oven. Cook, covered, for 30 minutes, then uncover and cook for another hour to an hour 15 minutes, until the potatoes are bubbling and have a golden brown top.
Remove from oven and allow it to cool slightly before serving. If you cut and serve it immediately out of the oven the potato layers will slide around on top of each other and not hold their shape. Allowing it to cool slightly will help the layers set.
Slice into servings using a spatula to get a nice, square appearance with beautiful layers. Enjoy it with other savory classic fall and winter recipes!
How can I serve this potato recipe?
This scalloped potatoes recipe will go nicely with any hearty, savory main dish. Best of all, this works well as a stunning side dish for any festive occasion such as Christmas or Thanksgiving, especially if you are looking for a delightful holiday potato recipe that isn't mashed potatoes.
Although this is a perfect dish for winter or fall, whatever time of the year you are making these potatoes they are a delicious addition. If you are coming up blank and need some ideas for main dishes or other sides to pair them with, here are some suggestions you can try;
Meatloaf
Salisbury Steaks
Schnitzel
Burgers
Cornbread Dressing
Stew
Roast
Wilted Greens
Green Bean Casserole
Fresh Rolls
Roasted Veggies
Etc.
An extra tip for vegetarians or vegans: This also makes a perfect vegan Thanksgiving recipe for a completed, delicious spread! Since potatoes are substantial and therefore filling, if you are a vegan or vegetarian this is a good idea for a recipe to take to a Friendsgiving where there may be few other vegan or vegetarian options. That way you don't have to worry about going too hungry or surviving on bread, ha!
Even if you just have a friend you are trying to accommodate, this vegan recipe idea is a great way to show someone you care about their dietary restrictions without alienating your more omnivorous guests. These delicious potatoes are very inclusive! Other easy vegetarian ideas for Thanksgiving
Storage.
Store the leftover potatoes in an airtight container, or in the pan with foil tightly wrapped over the top in the refrigerator. This recipe is good in the fridge for about a week. It is best reheated in an oven, but you can use a microwave if you must. This recipe is definitely better served immediately than reheated.
Can I make it ahead of time? Yes! You can completely assemble the scalloped potatoes, sauce poured over and everything, the night before. Wrap the top of the pan in foil before storing it in the fridge, ready to pop in the oven the next day. They may need to cook a few minutes longer, about 2-5 minutes depending on your oven and fridge.
Can I freeze it? Yes! After it is cooked you can freeze the leftovers. Be sure to reheat them in the oven for optimal results, using a microwave from frozen is not ideal and can alter the texture. They reheat better if you allow them to thaw in the fridge overnight.
What about you?
Potato dishes are one of those incredibly versatile, affordable, and filling things that fill out a home cooked meal. I mean, there is a reason there is that saying "the meat and potatoes" as the basic and most essential parts of something. What are your favorite potato dishes that you like to make for holidays? Do you have a special family recipe that tastes like home to you? Let me know in the comments!
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