Why did my scalloped potatoes get watery?
My sauce is watery If you used a pre-prepped potato from the refrigerator section instead of slicing your own, they can have preservatives that make them a bit watery. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.
What protein goes well with scalloped potatoes?
Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.
What are the best tips for making scalloped potatoes?
Get Spicy. Spice up a basic recipe for scalloped potatoes with a can of chopped green chilies.
What type of potatoes are best for scalloped potatoes?
The best potatoes to use for scalloped potatoes are either a russet potato or Yukon gold potatoes. They both have a higher starch content and will give you a creamy potato. Russet potatoes can break down and fall apart if you boil them too long, but this recipe accounts for that by boiling, then baking for short times.
What would be good with scalloped potatoes?
Good side dishes to serve with ham include classic pairings like scalloped potatoes, sweet potatoes, glazed carrots and macaroni and cheese. Carrot soufflé, shaved asparagus salad, and warm spinach salad with smoky pecans and cubed sweet potatoes are among the more exotic sides that pair well with ham.
How do you make scalloped potatoes?
Instructions Preheat oven to 350° Take the peeled potatoes and cut them to 1/4 inch thick rounds. Place potatoes into a large stockpot. Turn burner onto high and cook for 15 minutes. Scoop out carefully the potatoes and place them in a baking dish. Bake at 350° for 15-20 minutes until bubbly and golden top brown.