Indulge in a symphony of flavors and textures with our Scalloped Red Potatoes recipe. These creamy and comforting potatoes are a delicious twist on the classic scalloped potatoes dish, featuring tender red potatoes smothered in a rich and flavorful cheese sauce. Whether served as a side dish for a family dinner or as a standout star at a holiday feast, these scalloped red potatoes are sure to impress. Join us as we delve into the recipe and discover how to create this irresistible dish that will have everyone coming back for seconds!
Ingredients:
Produce:
- 2 cloves Garlic
- 1 Onion
- 8 Red potatoes, large
Canned Goods:
- 1 (10.75 ounce) can Cream of broccoli soup, condensed
- 1 (10.75 ounce) can Cream of celery soup, condensed
Baking & Spices:
- Salt and pepper
Dairy:
- 3 tablespoons Butter
- 4 cups Cheddar cheese
- 1 cup Milk
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Prepare the Ingredients:
- Peel and finely chop the garlic cloves. Peel and thinly slice the onion. Wash and scrub the red potatoes, then thinly slice them into rounds.
- Make the Cheese Sauce:
- In a saucepan over medium heat, melt the butter. Add the chopped garlic and sliced onion, and sauté until softened and fragrant, about 3-4 minutes.
- Add the Soups:
- Stir in the condensed cream of broccoli soup and condensed cream of celery soup, mixing until well combined with the onion and garlic mixture.
- Incorporate the Cheese:
- Gradually add the milk to the saucepan, stirring constantly to prevent lumps from forming. Once the mixture is smooth and creamy, gradually add the shredded cheddar cheese, stirring until melted and incorporated into the sauce. Season the cheese sauce with salt and pepper to taste.
- Layer the Potatoes:
- Arrange a layer of sliced red potatoes in the prepared baking dish, overlapping slightly. Pour a portion of the cheese sauce over the potatoes, ensuring they are evenly coated. Repeat the process with the remaining potatoes and cheese sauce, creating multiple layers until all the ingredients are used.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
- Serve and Enjoy:
- Remove the foil from the baking dish and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbling. Once cooked, remove the scalloped red potatoes from the oven and allow them to cool slightly before serving. Garnish with chopped parsley or chives if desired, and enjoy!
Cook Notes and Variations:
- Add Protein: For a heartier dish, add cooked and diced ham, bacon, or shredded rotisserie chicken between the layers of potatoes and cheese sauce.
- Vegetarian Option: Omit the meat and incorporate thinly sliced mushrooms or spinach between the layers for a vegetarian-friendly version of this dish.
- Herb Infusion: Enhance the flavor of the cheese sauce by infusing it with fresh or dried herbs such as thyme, rosemary, or parsley.
Keto and Low-Carb Versions:
- Keto-Friendly Option: Replace the condensed cream of broccoli and celery soups with homemade keto-friendly versions or use heavy cream mixed with chicken or vegetable broth as a base for the sauce. Substitute the milk with unsweetened almond milk or coconut milk to reduce the carb content. Use a combination of shredded mozzarella and cheddar cheese for a lower-carb option.
- Low-Carb Adaptation: Reduce the number of potatoes or replace them with thinly sliced zucchini or cauliflower for a lower-carb alternative. Opt for full-fat dairy products such as heavy cream and cheese to keep the carb count minimal.
Frequently Asked Questions (FAQs):
Q: Can I use other types of potatoes for this recipe? A: Yes, you can use Yukon Gold or Russet potatoes instead of red potatoes if preferred. Just keep in mind that different potato varieties may have varying textures and cooking times.
Q: Can I make this dish ahead of time? A: Absolutely! You can assemble the scalloped red potatoes ahead of time and refrigerate them, covered, until ready to bake. Simply remove them from the refrigerator about 30 minutes before baking to allow them to come to room temperature, then follow the baking instructions as usual.
Q: Can I freeze leftover scalloped red potatoes? A: Yes, you can freeze leftover scalloped red potatoes for future enjoyment. Allow them to cool completely, then transfer them to a freezer-safe container or resealable bag. When ready to eat, thaw them overnight in the refrigerator before reheating them in the oven or microwave.
Q: Can I customize the cheese sauce with different types of cheese? A: Absolutely! Feel free to experiment with different types of cheese to suit your taste preferences. Gouda, Swiss, or Monterey Jack cheese would all be delicious additions or substitutions for the cheddar cheese in this recipe.
Treat your taste buds to a culinary delight with our Scalloped Red Potatoes recipe. With its creamy cheese sauce, tender potatoes, and savory seasonings, this dish is a true crowd-pleaser that’s perfect for any occasion. Whether served as a comforting side dish or as a main course at your next gathering, these scalloped red potatoes are sure to impress. So gather your ingredients, preheat your oven, and get ready to savor the irresistible flavors of this homemade favorite!
