Having crunchy scalloped potatoes when you’re expecting a soft, creamy dish can be disappointing. But don’t worry – with a few tweaks to your recipe and method, you can get perfectly tender scalloped potatoes every time.
Common Causes of Crunchy Scalloped Potatoes
There are a few main reasons why your scalloped potatoes may be coming out crunchy:
- Undercooked potatoes – If the potatoes are not cooked through fully, they will retain a raw, crunchy texture.
- Not enough liquid – Scalloped potatoes need sufficient liquid like milk or cream to soften the potatoes as they bake. Too little liquid leads to crunchy spuds.
- Overcrowded dish – Fitting too many potatoes into the baking dish doesn’t allow the liquid to circulate and cook the potatoes evenly.
- Low oven temperature – Too low of a temperaturemeans the potatoes will cook slowly and may remain crunchy even after a long bake.
- Wrong potato variety – Waxy potatoes like red potatoes hold their shape when cooked and can end up crunchy in scalloped potatoes.
- Too much starch – Don’t rinse potatoes after slicing them, as washing away the starch can prevent the slices from softening properly.
Choosing the Right Potatoes
The variety of potato you use can make a big difference in the texture of your scalloped potatoes. Mealy, starchy potatoes like russets break down and soften beautifully when baked. Waxy potatoes like red potatoes hold their shape and are more likely to be crunchy. Here are some good options:
- Russet potatoes – Classic choice for tender, creamy scalloped potatoes.
- Yukon Gold – Also a starchy potato that bakes up fluffy.
- Sweet potatoes – Requires longer cook time but results in very tender potatoes.
Precooking the Potatoes
Precooking the potatoes is one of the best ways to guarantee tender scalloped potatoes. Here are two easy methods:
Boiling
Cut potatoes into slices about 1/8-1/4 inch thick. Rinse if desired. Bring a pot of salted water to a boil. Add potatoes and cook for 1-2 minutes until just tender but not fully cooked through. Drain and use in scalloped potato recipe.
Microwaving
Cut potatoes and place in a microwave-safe dish with a sprinkle of water. Microwave for 2-3 minutes until slightly tender but still firm. Be careful not to overcook. Use potatoes in scalloped potato recipe.
Getting the Liquid Ratio Right
Having enough liquid is imperative for tender scalloped potatoes. The potatoes should be barely covered by liquid when assembled in the baking dish. Here are some tips:
- Use the recommended amount of liquid in recipe.
- Use higher fat dairy like heavy cream or half-and-half.
- If adapting a recipe, use 1 1/2 to 2 cups liquid per 1 lb of potatoes.
- Add extra liquid if potatoes seem dry when layered in dish.
Avoid Overcrowding the Baking Dish
Fitting too many potato slices into the baking dish can lead to poor circulation of liquid and uneven cooking. Follow these guidelines:
- Use a baking dish sized as directed in recipe.
- Layer potatoes slices in dish lightly, without mashing them down.
- Potatoes should fit in a slightly overlapping single layer.
- Use two smaller dishes instead of overcrowding one large dish.
Baking at a High Enough Temperature
Baking the scalloped potatoes at a hot enough temperature ensures they will cook through fully and become tender. Use these baking tips:
- Preheat oven fully before baking.
- Bake at recommended oven temp, usually 375°F.
- Use a ceramic or glass dish to allow bottom to brown – this means it’s hot enough.
- Bake on middle or lower rack to prevent burning top.
Test Doneness with a Fork
Testing the potatoes with a fork as they bake is the best way to determine if they are cooked through. Check doneness and continue baking if needed:
- Insert a fork straight down into the potatoes to test center.
- Potatoes are done when fork inserts smoothly with no resistance.
- If fork hits crunchy potatoes, cover with foil and bake longer.
- Allow potatoes to rest once done before serving for maximum creaminess.
How to Fix Crunchy Scalloped Potatoes
If your scalloped potatoes are crunchy even after baking, there are a few tricks to help them finish cooking to tender perfection:
- Add extra liquid – Pour a bit more cream or milk over the top, then cover and bake longer.
- Steam method – Place a damp paper towel over the potatoes, cover tightly with foil, and continue baking to steam and soften them.
- Milk soak – Remove from oven, pour milk over, and let sit 15 minutes to soak into potato slices.
- Sauté – Melt butter in a skillet and sauté any crunchy potatoes for 2-3 minutes to soften.
Troubleshooting Chart
Use this chart to help determine the cause if your scalloped potatoes are crunchy:
| Problem | Potential Cause | Solution |
|---|---|---|
| Only top layer is crunchy | Baked at too high temperature | Decrease oven temp and cover with foil while baking |
| Only bottom layer is crunchy | Didn’t use oven-safe dish | Use ceramic or glass dish next time |
| All potatoes are crunchy | Undercooked | Bake longer and test doneness with fork |
| Potatoes have hard centers | Overcrowded dish | Use larger dish with potatoes in single layer |
Tips for Creamy, Tender Potatoes
Follow these top tips for scalloped potatoes with perfectly tender, creamy texture:
- Partially cook potatoes before assembling and baking dish.
- Use a shallow ceramic or glass baking dish for maximum browning.
- Completely cover potatoes with dairy liquid when assembling.
- Lay potato slices in a slightly overlapping single layer.
- Bake uncovered at 375°F until fork tender, 40-60 minutes.
- If potatoes are still crunchy, cover and steam in oven to finish cooking.
The Perfect Scalloped Potatoes Recipe
This tried and true recipe for classic scalloped potatoes guarantees soft, creamy potatoes every time. The secrets are partially cooking the potatoes first and using plenty of heavy cream.
Ingredients:
- 3 lbs russet or Yukon gold potatoes, peeled and sliced 1/4 inch thick (about 8 cups)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 1/2 cups shredded cheddar cheese
Instructions:
- Preheat oven to 375°F. Butter a 9×13 inch baking dish.
- Place potato slices in a large pot and cover with water by 1 inch. Bring to a boil and cook for 5 minutes until slightly tender but still firm. Drain.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Slowly whisk in cream and milk. Simmer for 5 minutes until thickened. Season with salt, pepper and nutmeg.
- Spread 1/3 of the potato slices in prepared baking dish. Top with 1/2 the cream sauce and 1/2 the cheddar cheese. Repeat layers ending with potatoes.
- Cover tightly with foil and bake for 40 minutes. Uncover and bake for 15 minutes more until potatoes are tender when pierced with a fork. Let sit 10 minutes before serving.
The pre-cooking step helps soften the potatoes so they bake up extra tender and creamy. The generous amount of cream gives the dish a lush texture. Cheddar cheese adds a tasty flavor punch.
More Tips for Great Scalloped Potatoes
Take your scalloped potatoes to the next level with these pro tips:
Next-Level Add-Ins
Mix up your scalloped potatoes by adding one of these ingredients:
- Ham – Diced ham gives a delicious smoky flavor.
- Broccoli – Chopped broccoli adds color and nutrition.
- Caramelized onions – Sweet, softened onions are a tasty addition.
- Fresh herbs – Rosemary, thyme and sage all pair well with potatoes.
Substitute Dairy-Free Milk
To make dairy-free scalloped potatoes, swap the regular milk and cream for:
- Coconut milk – Gives a subtle sweetness.
- Almond milk – Use the unsweetened kind.
- Oat milk – Provides creamy texture.
- Cashew cream – Soaks into potatoes nicely.
Unique Cheese Choices
Some delicious cheese swaps include:
- Gruyere – Nutty, rich Swiss cheese.
- Fontina – Smooth, melty Italian cheese.
- Brie – Imparts a creamy, tangy flavor when baked.
- Goat cheese – Brings a lovely tartness.
Potato Mix-Ins
Mix up the potatoes for more complex flavor:
- Sweet potatoes – Adds earthy sweetness.
- Cauliflower – Cuts calories and carbs.
- Butternut squash – Contributes bright color and texture.
- Parsnips – Earthy flavor complements potatoes nicely.
Topping Ideas
Take your potatoes over the top with tasty toppers added in the last 10 minutes of baking:
- Bread crumbs – Toasted Panko crumbs give a wonderful crunch.
- Bacon – Sprinkle crumbled, cooked bacon over the top.
- Chopped chives – Fresh chives add color and mild onion flavor.
- Parmesan – A light sprinkle of shredded Parmesan gives a savory boost.
Common Questions about Scalloped Potatoes
Should scalloped potatoes be creamy or dry?
A creamy texture is ideal for scalloped potatoes. They should be moist but not runny. A dry, crumbly texture means they were undercooked or too much liquid evaporated.
How long does it take to cook scalloped potatoes at 350°F?
At 350°F, scalloped potatoes take 50-70 minutes to bake until fork tender. Check doneness after 50 minutes. The cooking time varies based on the depth of liquid and size of dish.
Can you put scalloped potatoes in a slow cooker?
Yes, you can make scalloped potatoes in a slow cooker. Cook on high for 2-3 hours until potatoes are fork tender. Make sure to cover them with liquid before cooking.
Do you put foil over scalloped potatoes?
Foil isn’t traditionally used when baking scalloped potatoes. However, you can tent them with foil to prevent over-browning about halfway through cooking time. Always remove foil toward the end to brown the top.
Can you freeze scalloped potatoes?
Successfully freezing cooked scalloped potatoes can be tricky since the potatoes absorb liquid as they freeze. For best results, undercook them slightly before freezing. Thaw in fridge before baking again.
Do scalloped potatoes have to bake uncovered?
Baking scalloped potatoes uncovered is ideal but you can cover lightly tented with foil to prevent over-browning, especially if your dish is on the shallow side. Always uncover at the end to brown the top.
Conclusion
With the right techniques and recipes, you can enjoy perfectly tender, creamy scalloped potatoes every time. The keys are using the correct potato variety, preventing overcrowding, baking at a hot enough temperature, and not being afraid to cover and continue baking if potatoes are still crunchy. With a few simple tweaks and our delicious recipe, you can avoid disappointing crunchy potatoes for good.