What to serve with the best scalloped potatoes? Honestly, just about anything!
Truffle scalloped potatoes are good. I know because I had some for breakfast.
And I had some for dinner last night. And some for dinner three nights before that.
And I had them at a holiday meal!
With all that time with homemade scalloped potatoes you would think I could get a good photo of them, but the light of winter just doesn’t want to cooperate.
I made this quintessential comfort food to serve to friends who had lots to celebrate.
One daughter just became engaged, the other just got into college, and my friend was having a birthday.
But we are saving the birthday for another day; after all, kids come first!
I didn’t want to be in the kitchen and missing out on the celebration so a simple, do ahead meal was on my agenda.
And that meal included scalloped potatoes. (But you knew that didn’t you?)
And wine. Lots of good wine that kept us busy from 7 until midnight.
I love nights like that. Which, of course, is another reason to make scalloped potatoes.
Since you make them ahead, you don’t have to worry about leaving out an ingredient, which is something to consider when you plan on drinking a lot of wine.
All you have to do is cut these into squares and no one minds if the squares are crooked. Ahem!
Is there a difference between au gratin potatoes and scalloped potatoes?
The biggest difference is cheese. Technically scalloped potatoes do not contain cheese! I won’t tell, will you?
I don’t make scalloped potatoes very often but there are times they come in quite handy.
They can be made ahead and reheated, but they stay warm for a long time if you cover them with foil.
Which makes these scalloped and truffle potatoes a perfect dish for your Thanksgiving table or Christmas dinner.
I know one has to contend with those who want the mashed variety.
And the sweet variety; but honestly make this easy for yourself.
Make these so you can drink the wine. AND smell the roses.
This scalloped potato recipe is easy!
Lots of traditional scalloped potato recipes call for heating milk.
Some skinny recipes call for using chicken broth. Some call for parboiling the potatoes. Mine calls for none of this.
Other than peeling and slicing the potatoes, this one is pretty easy.
I use a mandoline of the cheap variety. I love it and it works well.
Mine is made by Kyocera and is plastic with a ceramic blade, that is easily changed to four different thicknesses with no need to set up.
So let’s get to it, shall we?
This recipe does call for creme fraiche which is generally found at Trader Joe’s and other groceries unless a restaurant comes and buys out their stock.
Don’t ask me how I know.
What is creme fraiche?
Creme fraiche is made with heavy cream that has soured.
It is rich, creamy and tangy and works well with sweet and savory dishes.
How to Make Creme Fraiche:
In which case creme fraiche is really easy to make. Just take 2 cups of heavy cream and stir in 2 T buttermilk. Let sit overnight covered.
In the morning you should have a delightfully thick mixture that tastes better than sour cream.
What to substitute for creme fraiche:
Sour cream or mascarpone cheese would make great substitutes.
Oh. Lots of little notes for this recipe.
You can leave out all the truffle stuff, but since this was a celebration, I went for it.
Now that didn’t include buying a truffle, which would be lots of fun, but I did use truffle oil, truffle cheese and truffle salt.
If I’d wanted I could have also placed a layer of sauteed mushrooms in the middle, but I don’t believe in overload.
Now who am I kidding?! And last but not least, this is where I buy my truffle salt.
Scalloped potatoes can be made with russet potatoes or Yukon gold potatoes but Yukon golds make the best scalloped potatoes recipe in my opinion.
However, if Russets are what you have I don’t think you will be disappointed.
I’ve even seen these made with sweet potatoes.
There are many scalloped potatoes recipes but the reason I love this one is because it creates its own creamy sauce and no need to make a cheese sauce separately.
The use of sour cream or creme fraiche does it all.
What to Serve with the Best Scalloped Potatoes:
It is a perfect side dish to turkey, roast chicken or any type of roast or the ubiquitous ham.
Many people serve these cheesy scalloped potatoes with salmon, too!.
And if you have leftover ham you can make scalloped potatoes as a main dish!
Serve green beans or asparagus or Brussels sprouts on the side and dinner is set.
Want to up the sloppy joes game? Serve these on the side.
Or the sloppy joes on top and forget a bun!
This easy recipe is great for family gatherings!
How to Make Simple Scalloped Potatoes:
Begin by peeling the potatoes and then using the mandoline or a sharp knife, slice them into thin potato slices.
Brush a little olive oil or melted butter over the bottom of the baking dish and create the first layers of potatoes.
Sprinkle with salt and black pepper, using truffle salt if you prefer.
You can also add garlic powder or onion powder but with the addition of a fresh sliced onion, I don’t think they are necessary.
Spread with half of the creme fraiche and top with half of the cheese and add the thinly sliced onions for an amazing potato casserole.
If you can find truffle cheddar, it is delish, but any cheddar cheese, sharp cheddar cheese or gruyere cheese, will work in this great recipe.
Drizzle with truffle oil if you have it and add a good sprinkle of fresh thyme.
Now add the next layer of potatoes and the rest of the creme fraiche and the seasonings.
Top with the rest of the cheese and another drizzle of truffle oil. Sprinkle some extra parmesan cheese on top if you’d like.
Place in oven at 400 degrees and roast for 30 minutes. Turn down heat to 350 for 30 more minutes.
If potatoes start to get too brown, cover gently with aluminum foil.
Once a sharp knife slides gently into the potato gratin, they are ready to remove from oven.
If you feel these easy scalloped potatoes are not creamy enough, feel free to add a splash of heavy cream.
It will soak right in and merely add to the richness of this easy dish.
If you are invited to or hosting a holiday dinner this year, then these cheesy spuds are a great dish to serve or bring to all special occasions.
Perfect with any main course, this great side dish helps to make a hearty meal that everyone enjoys!
You Want More?
The best scalloped potatoes are easy to make and uncomplicated. Truly creamy and delish, you will love these!
8 oz English cheddar Italian truffle cheese, grated
2 1/2 lbs peeled, Yellow Finn potatoes, sliced into 1/8″ slices
1 onion, sliced as above
Truffle salt and pepper
1 1/2 c creme fraiche
3 T truffle oil
1 T fresh thyme
Olive Oil or Melted Butter for greasing the baking dish
Grease a 10 x 7 or a 13 x 9 baking dish with oil or butter. Preheat oven to 400.
Peel and slice potatoes and onion. Take 1/2 of potatoes and place evenly into bottom of pan. Sprinkle with truffle salt and pepper and some fresh thyme. Top with 1/2 of the creme fraiche. Spread it on. Top with 1/2 of the truffle cheese. Drizzle with 1 T of truffle oil. Top with sliced onion.
Now take the rest of the potatoes and place evenly on top of the onion. Sprinkle with truffle salt and pepper and thyme. Top with the rest of the creme fraiche. Top with the rest of the truffle cheese. Drizzle with 1 T of truffle oil.
Place pan in oven for 30 minutes uncovered. Then reduce temperature to 350 for 30 more minutes. If potatoes start to brown too much, cover with foil. Check potatoes for doneness by sticking a knife into them. If knife inserts easily then potatoes should be cooked through.
Drizzle with last tablespoon of truffle oil before serving and a little more truffle salt. If you keep this covered and are worried that the mixture needs more moisture, pour on a little extra heavy cream. It will easily be absorbed by the potatoes.
Now have a glass of wine and celebrate!
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