These make-ahead scalloped potatoes make the ideal side dish for Christmas, Easter or Thanksgiving gatherings – or whenever you’ve got a hungry group to feed. The ingredients are straightforward and the outcome… well, it’s just downright tasty.
If you want to kick it up a notch, toss on a layer of grated cheddar cheese and you’ve got yourself some creamy potatoes au gratin.
Have you tried your hand at scalloped potatoes or are you more of a potatoes au gratin fan?
Your Guide To Making These Excellent Make-Ahead Scalloped Potatoes
- Benefits For The Brain
- How To Make This
- Watch The Recipe Video
- Boost The Nutrition Of This Recipe
- Frequently Asked Questions
Make-Ahead Scalloped Potatoes: Benefits For The Brain
Potatoes are amazing for brain health. They’re packed with vitamin C, B6 and potassium, perfect for improving brain function and boosting the mood. Potatoes also deliver a steady supply of energy for the brain, keeping it sharp and focused throughout the day.
Coconut milk is healthy for the brain because it contains medium-chain triglycerides that can provide a quick and efficient energy source for the brain, promoting cognitive function and mental clarity. Additionally, it’s rich in antioxidants, which help protect brain cells from oxidative stress.
Parsley is rich in antioxidants, it shields brain cells and supports memory. Plus, it’s got brain-friendly vitamins like K and folate.
How To Make This Scalloped Potatoes Recipe
Step 1
Preheat the oven to 350°F and grease a 9×13-inch oven-proof dish.
Step 2
Next, we’re turning up the heat. Melt 3 tablespoons of butter over medium heat in a small saucepan.
Add the garlic cloves and red onion to the party. Cook for 5 minutes, stirring often.
Step 3
In the meantime, slice 2 pounds of potatoes as thin as you can. The thinner they are, the faster they cook!
Peel or no peel? I prefer to keep the peel on as I usually buy organic potatoes, but it’s your choice – they’ll taste amazing either way.
Step 4
Season the onion mixture with sea salt and black pepper, and cook for an additional minute.
Step 5
Time for a bit of magic – add 1 cup of milk and 1 cup of broth. Stir and bring everything to a boil, lower the heat and then let it simmer.
For this make-ahead scalloped potatoes recipe, I prefer to use coconut milk. However, feel free to use other types of milk as they also work well in this recipe.
Step 6
Dissolve the arrowroot powder in water and add it to the onion mixture. Stir and cook for another minute until the sauce thickens due to the arrowroot powder.
Step 7
In the oven-proof dish, create four layers as follows:
Layer 1: Half of the sliced potatoes.
Layer 2: Half of the onion mixture.
Layer 3: The remaining potatoes.
Layer 4: The rest of the onion mixture.
Step 8
Cover the dish with foil and bake for 1 hour.
Step 9
Then remove the foil and bake uncovered for another 30 minutes.
Wanna kick it up a notch? Transform these scalloped potatoes into potatoes au gratin by adding 1 cup of grated cheese as the fifth layer.
Step 10
Remove from the oven, garnish with fresh parsley, and let the scalloped potatoes rest for 5 minutes before serving.
Storing, freezing and reheating tips
Store
Leftovers are amazing. You can store them in the fridge for up to 3 days in an airtight container.
Freeze
Divide the cold scalloped potatoes into meal-sized portions. Place each portion in freezer-safe containers and label them. Store in the freezer for up to 3 months.
Reheat
When reheating in the oven, simply use the same oven-proof dish, remove the lid, cover with tin foil and place the dish in the cold oven. Turn the oven to 350 F and heat until the potatoes are heated through, approximately 30 minutes.
Watch how to make it step-by-step!
How To Boost The Nutrition Of The Make-Ahead Scalloped Potatoes
Serve with protein such as roast chicken, pork tenderloin, pan-fried tofu, baked ham, grilled salmon or lamb chops.
Add a green salad (such as this Best Kale Salad, mixed green salad or a Healthy Chicken Caesar Salad) or steamed veggies (such as cauliflower, broccoli, carrots, green beans or peas).
Make-Ahead Scalloped Potatoes Recipe
- Prep Time: 20 mins
- Cook Time: 105 mins
- Total Time: 125 mins
- Yield: 8–10 small servings 1x
- Category: Side dish
- Cuisine: American
- Diet: Gluten Free
Description
Indulge in the creamy and comforting goodness of homemade make-ahead scalloped potatoes. Thinly sliced potatoes are layered with a delectable blend of garlic, onions and a rich, savory sauce. These scalloped potatoes are a versatile side dish perfect for family dinners or special occasions. Make a large batch to enjoy later, as they freeze well, ensuring you’ll always have a taste of home at your fingertips.
Ingredients
- 3 tablespoons butter
- 4 big garlic cloves, minced
- 1 big red onion (or 2 small ones), chopped very small
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 cup milk of your choice (see notes)
- 1 cup broth of your choice (see notes)
- 2 tablespoons arrowroot powder dissolved in 4 tablespoons water (see notes)
- 2 lbs potatoes, thinly and evenly sliced (see notes)
- Fresh parsley
- Optional – 1 cup grated cheddar cheese (see notes)
Suggested toppings:
Cherry tomatoes, avocado slices, pieces of ham, fresh dill, fresh thyme or Italian herbs
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch oven-proof dish.
- In a small saucepan over medium heat, melt the butter. Add the garlic and onion, and cook for 5 minutes, stirring often.
- While the onion and garlic are cooking, thinly slice the potatoes.
- Season the onion mixture with sea salt and black pepper, and cook for an additional minute.
- Add the milk and broth, stirring well. Bring the mixture to a boil, then reduce the heat to a simmer.
- Dissolve the arrowroot powder in water and add it to the onion mixture. Stir and cook for another minute until the sauce thickens due to the arrowroot powder.
- In the oven-proof dish, create four layers as follows: Layer 1: Half of the sliced potatoes
Layer 2: Half of the onion mixture
Layer 3: The remaining potatoes
Layer 4: The rest of the onion mixture
- Cover the dish with foil and bake for 1 hour.
- Remove the foil and, if desired, add a fifth layer now. If you’re making potatoes au gratin, sprinkle the grated cheese on top.
- Bake uncovered for another 30 minutes.
- Remove from the oven, garnish with fresh parsley, and let the scalloped potatoes rest for 5 minutes before serving.
- These potatoes are best when served fresh and warm.
- Customize your dish with your favorite add-ons. Today I chose avocado slices and cherry tomatoes. Be sure to check out the “How to boost the nutrition” section for more delicious and nutritious options.
Enjoy!
Notes
You can use coconut milk, organic cow milk or almond milk for this recipe, but other types of milk will also work.
Your preferred broth, whether it’s vegetable or chicken, will work great. I usually choose one of these.
If you don’t have arrowroot powder, you can substitute it with cornstarch.
I typically keep the potato peel on, especially when using organic potatoes, but it’s optional. The dish will still taste fantastic either way.
While I slice the potatoes with a sharp knife, using a mandolin can make the process easier. The key is to slice them as thinly as possible for faster cooking.
I usually use Russet or Yukon potatoes, however other potato varieties can also be used.
To transform these scalloped potatoes into potatoes au gratin, simply add grated cheddar cheese as the 5th layer.
I find this oven-proof dish very convenient, as it comes with handles and a lid for easy storage.
Frequently Asked Questions For Make-Ahead Scalloped Potatoes
Can I make scalloped potatoes ahead of time?
If you want to make the scalloped potato casserole one to three days in advance and bake it the day you serve it, you can follow these steps:
- Prepare the casserole up to step 8 (inclusive).
- Let it cool.
- Store it, covered, in the fridge for up to 3 days.
- When you are ready to serve it, turn the oven on to 350F and place the cold dish covered with tin foil in the cold oven (covered with foil).
- Follow steps 9-10, baking it for approximately 40 minutes instead of 30 minutes, until the potatoes are tender.
Is arrowroot powder a substitute for cornstarch?
Yes, it is. I chose arrowroot powder as a thickener because it comes from a nutritious root vegetable packed with fiber, protein, minerals and B vitamins. You can choose gluten-free flour or cornstarch instead of arrowroot powder.
What can you substitute parsley with?
Parsley can be replaced with fresh chives, cilantro or your favourite herb.
What can you use instead of red onion?
You can use yellow or white onion as alternatives to red onion, depending on your preference and on what you have on hand.
What can you use instead of potatoes?
You can substitute the potatoes with sweet potatoes or with a mixture of both.
Is the make-ahead schalloped potatoes recipe gluten free?
Yes, the recipe is naturally gluten-free.
Can you make the scalloped potatoes vegan?
Yes! Use avocado oil instead of butter, a plant-based milk, a vegetable broth and omit the cheese.
How can you make it dairy-free?
Replace the butter with avocado oil, use a plant-based milk and omit the cheese.
What is the difference between scalloped potatoes and potatoes au gratin?
Both dishes involve minimal prep time and are made with sliced potatoes that are layered in a baking dish. The potatoes are then covered with a creamy sauce and baked until tender.
The main difference between the two dishes is that potatoes au gratin have shredded cheese sprinkled between the layers, while scalloped potatoes do not include cheese. Au gratin potatoes are typically more decadent due to the addition of cheese. They also sometimes have breadcrumbs.
What To Cook Next
Let’s whip up another delicious and nutritious side dish that pairs perfectly with these scalloped potatoes – the best kale salad for brain health. It keeps well in the fridge for a few days, making it super simple for meal prepping.
