Scalloped potatoes are a creamy, cheesy classic that can be surprisingly easy to make using a bread machine. This recipe simplifies the process, combining the richness of traditional scalloped potatoes with the convenience of a bread machine to create a hearty side dish perfect for family dinners or special occasions.
Ingredients
- 3 large Russet potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter, melted
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the bread machine: Select the “Dough” cycle on your bread machine. Add the milk, heavy cream, melted butter, chopped onion, minced garlic, salt, and pepper into the bread machine pan. Let it run through the cycle to mix and warm the ingredients slightly.
- Layer the potatoes: Once the dough cycle is complete, carefully open the bread machine. Layer half of the sliced potatoes in the bottom of a greased 9-inch baking dish. Sprinkle half of the shredded cheese over the potatoes.
- Add second layer: Repeat with the remaining potatoes and cheese, creating a layered effect.
- Pour the mixture: Carefully pour the prepared milk and cream mixture from the bread machine over the layered potatoes, ensuring even coverage.
- Bake: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 45-50 minutes. Remove the foil during the last 10 minutes to allow the top to brown slightly.
- Finish and serve: Once the potatoes are tender and the top is golden, remove from oven. Garnish with paprika and chopped parsley before serving hot.
Tips
- Substitutions: Use half-and-half instead of heavy cream for a lighter version, or substitute shredded Monterey Jack or mozzarella for cheddar.
- Cheese options: For extra flavor, try adding grated Parmesan or a mix of cheeses.
- Prevent burning: Make sure to cover the dish during baking to prevent the top from burning before the potatoes are tender.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot.
Serving Suggestions
This creamy scalloped potato casserole pairs wonderfully with roasted meats like ham, roast chicken, or beef brisket. It also works as a hearty vegetarian main when served alongside a fresh green salad or steamed vegetables.
Variations
- Adding extras: Incorporate cooked bacon, sautéed mushrooms, or chopped spinach into the layers for extra flavor and texture.
- Spicy twist: Add a pinch of cayenne pepper or chili flakes to the cream mixture for a spicy kick.
- Vegan version: Use plant-based milk, vegan cheese, and dairy-free butter to make this dish suitable for vegans.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20-25 minutes, or microwave in short bursts until heated through. The dish may lose some of its crispness, but it will remain deliciously creamy.
Frequently Asked Questions
Can I make this recipe in advance?
Yes, you can prepare the layered potatoes and cream mixture ahead of time and assemble just before baking. Keep refrigerated in a covered dish for up to 24 hours before baking.
Is it necessary to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on for a more rustic look and added nutrients. Just wash the potatoes thoroughly.
Can I use a different type of cheese?
Absolutely. Cheddar is classic, but Monterey Jack, mozzarella, Gruyère, or a cheese blend can add different flavors. Choose cheeses that melt well for best results.
How do I know when the potatoes are tender?
Insert a knife or fork into the potatoes; if it slides in easily without resistance, they are done. The top should be golden and bubbly.
What if I don’t have a bread machine?
You can prepare the cream mixture on the stove by warming the milk, cream, and seasonings together. Mix with the layered potatoes and cheese, then bake as directed.
Can I freeze leftovers?
It’s best to freeze in portions after the dish has cooled completely. Wrap tightly in plastic wrap and foil, and store for up to 2 months. Reheat thoroughly before serving.
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