How do you fix watery scalloped potatoes?

Scalloped potatoes turning out watery is a common issue many home cooks face. There are a few key things you can do to help prevent and fix watery scalloped potatoes.

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What causes watery scalloped potatoes?

There are several potential causes of watery scalloped potatoes:

Not fully cooking the raw potatoes – Raw or undercooked potatoes will release starch and liquid as they cook, leading to a watery texture.
Using the wrong potatoes – Waxy potatoes like red potatoes hold their shape better in casseroles. Starchier russet potatoes can get waterlogged and mushy.
Overcrowding the baking dish – Filling the baking dish too full doesn’t allow the liquid from the potatoes to evaporate properly.

Adding too much liquid – Too much milk or cream in the recipe can lead to watery potatoes.
Covering the dish – Covering scalloped potatoes can cause condensation to drip back into the dish.
Storing after baking – Letting baked scalloped potatoes sit can cause them to absorb liquid and become watery.

Tips for fixing watery scalloped potatoes

If your scalloped potatoes have already turned out watery, there are a few tricks you can use to improve their texture:

Drain away excess liquid – Carefully pour out any liquid from the top of the baked casserole.
Let the potatoes rest – Allowing the potatoes to sit uncovered for 10-15 minutes after baking helps liquid evaporate.

Place a paper towel over top – Covering the potatoes with a dry paper towel absorbs moisture.
Return to the oven briefly – Putting the potatoes back in a 300??F oven for 10 minutes dries them out.
Add starch – Stirring in 1-2 tbsp of cornstarch or flour into the watery potatoes helps soak up liquid.

Adjust seasoning as needed – Taste and add salt, pepper, and more cream or cheese if needed after drying techniques.

How to prevent watery scalloped potatoes

You can avoid watery scalloped potatoes by following these tips when preparing the dish:

Use the right potatoes – Stick to starchy russets or Yukon golds, avoid waxy red potatoes.

Slice potatoes thin – Thinner slices lead to more tender and cohesive potatoes.
Parboil the potatoes – Boiling slices for 1-2 minutes until just tender removes excess starch.
Drain potatoes well – Allow potato slices to drain in a colander for 10 minutes after boiling to remove liquid.

Don’t overfill the dish – Potatoes should just reach the top of the baking dish, not be mounded high.
Use the right amount of liquid – Follow a trusted recipe and don’t add extra milk or cream.
Press down on potatoes – Gently pressing on the potato layer helps compress them.

Cover for some of baking time – Covering for the first half of baking, then uncovering allows evaporation.
Let rest before serving – Don’t cut into the casserole right away after baking.

Step-by-step recipe for perfect scalloped potatoes

Follow this reliable recipe and technique for tender, creamy scalloped potatoes every time:

Ingredients:

3 lbs russet or Yukon gold potatoes, peeled and sliced 1/8-inch thick
1/4 cup butter, divided
1/4 cup all-purpose flour

2 cups milk
1 bay leaf
1 tsp salt

1/2 tsp pepper
1 cup shredded cheddar cheese
1/4 cup grated Parmesan

Steps:

Preheat oven to 375??F. Butter a 9×13-inch baking dish.
Place potatoes in a pot, cover with water and bring to a boil. Parboil for 1-2 minutes, then drain and let steam dry for 10 minutes.
Melt 2 tbsp butter in a saucepan. Whisk in flour and cook 2 minutes. Gradually whisk in milk, bay leaf, salt, and pepper. Cook over medium heat until thickened, about 5 minutes. Remove bay leaf.

Arrange 1/3 of the potatoes in the prepared baking dish. Pour over 1/3 of the sauce and sprinkle with 1/3 of the cheeses. Repeat layering 2 more times.
Cover with foil and bake 30 minutes. Uncover and bake 30 minutes more until potatoes are tender when pierced with a knife.
Let rest 10-15 minutes before serving.

Expert scalloped potato tips

Take your scalloped potatoes to the next level with these tips from cooking experts:

For ultra-crispy edges, sprinkle panko breadcrumbs or crushed potato chips on top before baking.
Substitute half the milk with equal parts chicken or vegetable broth for deeper flavor.

Add sauteed onions, garlic, or leeks to the sauce for aromatic flavor.
Top with Gruyere, fontina, or smoked gouda for a decadent, rich dish.
Layer in cooked bacon, ham, or prosciutto to make it a meal.

For a creamy, cheesy interior, double the cheese and bake 5 minutes longer.

Frequently asked questions

Why are my scalloped potatoes mushy and watery?

Mushy, watery scalloped potatoes are often caused by undercooked potatoes releasing excess starch, overfilling the baking dish, covering the dish which creates condensation, or using starchy russet potatoes instead of waxy varieties that hold their shape better. Prevent this by slicing potatoes thin, parboiling, draining well, layering loosely in the dish, and only covering partially while baking.

Can you fix overcooked scalloped potatoes?

It’s difficult to reverse overcooked scalloped potatoes that have become dried out. You can try adding a splash of milk or cream and baking a bit longer to add moisture back. But your best bet is to avoid overcooking them by watching closely and testing doneness with a knife during baking. The interior should be just fork tender when done.

What kind of cheese is best for scalloped potatoes?

For creamy scalloped potatoes, medium or sharp cheddar is the classic choice. But you can also use Gruyere, fontina, Monterey jack, Havarti, or gouda. The cheese should melt smoothly without separating. Avoid very dry, crumbly cheeses like Parmesan since they don’t melt well into the sauce.

How do you freeze and reheat scalloped potatoes?

First, make sure potatoes are completely cooked through. Let cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw in fridge overnight. Unwrap and reheat uncovered at 350??F until hot, about 30 minutes. Add cream or milk if drier than desired.

Can you prepare scalloped potatoes in advance?

Yes, you can assemble raw scalloped potatoes in the baking dish 1 day in advance. Simply cover and refrigerate. When ready to bake, add 15-20 extra minutes to account for the chill. You can also bake the dish fully, let cool completely, then refrigerate for 2-3 days before reheating.

Conclusion

Fixing watery scalloped potatoes relies on proper preparation, avoiding common mistakes like overcrowding the dish, excessive moisture, and insufficient draining. Follow the reliable recipe and techniques outlined to ensure your potatoes turn out perfect every time. With the right steps, you can enjoy this comforting classic without the headaches of a waterlogged casserole.