Vegan Scalloped Potatoes | Easy Recipe from Liv B (2024)

FAQs

How can I thicken my scalloped potatoes? ›

Flour: All-purpose flour helps thicken the sauce as the scalloped potatoes bake. You'll sprinkle flour over each layer of potatoes so the sauce thickens evenly. Butter: A generous amount of butter distributed on each layer of potatoes adds richness.

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

My sauce is split

Using things like skim milk or reduced fat cheese will result in a sauce that cannot stand up to the cooking time and will split on you. 2% or whole milk, and full fat cheeses are a must!

Avoid drowning the potatoes in the sauce. Instead, add just enough liquid to graze the top layer of the ingredients. Excessive liquid will get in the way of achieving the desired thickness and creaminess. Finally, after baking, allow the dish ample time to rest.

You can thicken a broth, soup, or stew by using potato water rather than plain water, again avoiding using flour if you are eliminating gluten. Some people even like to turn potato water into a broth by adding celery salt, black pepper, and a little bouillon. Don't toss the potato water–look for ways to put it to use.

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Season each layer. Use enough salt, pepper, herbs, or spices. This will keep the scalloped potatoes from being bland.

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

What is the most common mistake in sauce making? ›

The most common problems arise when the flour is not whisked in thoroughly into the pan drippings and/or while adding the stock to the roux and/or you adding the liquid too quickly. Any and all of these missteps can produce lumps.

Prepare the recipe as directed, then let it cool to room temperature. Cover the baking dish tightly with aluminum foil, then store in the refrigerator for up to 3 days. If the recipe has cheese, breadcrumbs, herbs, or any other toppings, reserve it and add it before reheating.

Scalloped or au gratin potatoes are so simple. But it can be frustrating when the creamy sauce and cheese separate or look curdled. The good news is that the dish tastes just fine, even when it looks a little strange. The curdling is caused by high heat, which is hard to avoid in an oven.

If you find yourself faced with a soupy pan of potatoes, shake a few tablespoons of flakes into the sauce and mix them around with a fork or a small whisk. The flakes will soak up the extra liquid in a flash, and you can keep adding them until the sauce is at the proper thickness.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

There are times, though, when even the best recipes go off the rails and your potatoes come out a little runny. This is no reason to panic or start over because all you need to fix a batch of watery scalloped potatoes are some dried potato flakes.