Quick Answer
Yes, cooked scalloped potatoes can be frozen successfully. When freezing scalloped potatoes, it is important to cool them completely first, freeze them quickly, package them airtight to prevent freezer burn, and thaw in the refrigerator before reheating. With proper freezing and thawing methods, frozen scalloped potatoes can taste nearly as good as fresh.
Can You Freeze Leftover Scalloped Potatoes?
Scalloped potatoes, sometimes called au gratin potatoes, are a creamy, cheesy casserole made by layering thin slices of potatoes between a rich cheese sauce, often with added ingredients like ham or bacon. They are a comforting side dish perfect for holidays and potlucks.
Like many casseroles and potato dishes, leftover scalloped potatoes freeze well for future meals. Freezing cooked scalloped potatoes allows you to enjoy the delicious dish again without needing to repeat the lengthy baking process.
To freeze leftover scalloped potatoes:
– Allow the scalloped potatoes to cool completely, about 2 hours. Hot food cannot be frozen safely.
– Transfer the cooled scalloped potatoes to airtight freezer containers, leaving 1⁄2 inch headspace at the top. Plastic freezer containers or bags work well.
– Seal the containers tightly. Label with the contents and freeze-by date.
– Freeze for up to 2-3 months.
Portioning the potatoes into meal-sized containers prevents having to thaw the entire batch each time.
Can You Freeze Baked Scalloped Potatoes?
Baked scalloped potatoes can also be frozen, as long as they are fully cooked through first. Partially cooked potatoes will turn mushy when thawed.
Follow these steps to successfully freeze fully baked scalloped potatoes:
– Cool baked scalloped potatoes completely, about 2 hours.
– Cut into individual portions or slices.
– Place portions in a single layer on a sheet pan and freeze until firm, about 2 hours.
– Transfer frozen portions to airtight bags or containers.
– Freeze for up to 2-3 months.
Slicing or dividing the casserole into portions makes it easier to remove only the desired amount when ready to use.
Can You Freeze Uncooked Scalloped Potatoes?
Freezing uncooked scalloped potatoes is not recommended. Raw potatoes will oxidize and turn brown when frozen. The texture also becomes mealy and mushy during freezing.
For best results, cook scalloped potatoes fully before freezing. If you want to prep uncooked scalloped potatoes in advance, follow these guidelines:
– Slice and layer raw potatoes and cheese sauce up to 2 days before baking. Refrigerate until ready to bake.
– Do not bake only partially. Potatoes must be fully cooked before freezing.
– Allow baked casserole to cool completely before freezing.
With these steps, you can assemble most of the scalloped potato recipe ahead of time while still retaining good texture and flavor after freezing.
Thawing and Reheating Frozen Scalloped Potatoes
To thaw frozen scalloped potatoes properly for serving:
– Thaw scalloped potato portions overnight in the refrigerator. This prevents moisture loss.
– For quick thawing, run the frozen container under cool water or microwave at 50% power.
– Reheat thawed scalloped potatoes in a 400°F oven until heated through, about 30 minutes. Add extra cheese or milk if drying out.
– Reheat individual portions in the microwave. Cover and heat at 50% power in 1-2 minute intervals.
Refreezing potatoes that have been thawed is not recommended, as the texture deteriorates. Eat within 3-4 days.
Here is a helpful table summarizing the process:
| Step | Process |
|---|---|
| Cooling cooked scalloped potatoes | Cool completely 2 hours after baking |
| Portioning | Divide into meal-sized portions or slices |
| Packaging | Use airtight bags or containers, leave 1⁄2 inch headspace |
| Freezing | Freeze in single layer 2 hours until firm |
| Thawing | Thaw overnight in refrigerator |
| Reheating | Bake at 400°F until heated through, about 30 minutes |
Tips for Freezing Scalloped Potatoes
Follow these tips for the best results when freezing scalloped potatoes:
– Use potatoes that hold their shape well when cooked, like Russets, Yukon Golds, or red potatoes. Avoid waxier potatoes like red or white that become mushy when frozen.
– Undercook the potatoes slightly before freezing. Potatoes will continue cooking as they thaw.
– Let casseroles cool for 2 full hours uncovered to prevent condensation.
– Freeze in recipe-sized portions to avoid repeated thawing and refreezing.
– Use freezer-safe plastic containers or heavy-duty aluminum foil to prevent freezer burn.
– Wrap tightly with plastic wrap to prevent ice crystals forming.
– Defrost in the refrigerator overnight to prevent bacterial growth. Do not thaw on the counter or reheat from frozen.
– Reheat gently in the oven or microwave just until warmed through, adding milk or cream if dried out.
Storing Cooked Potatoes in the Fridge
In addition to freezing, cooked scalloped potatoes can be refrigerated for 3-5 days for a quick leftover meal. To maximize freshness:
– Allow scalloped potatoes to cool fully before refrigerating.
– Divide into shallow containers for fast chilling.
– Cover tightly. Plastic wrap directly on the surface prevents drying out.
– Use within 3-5 days for best quality and food safety.
Properly stored in the refrigerator, leftovers can make a fast weeknight side without needing to utilize the freezer.
Conclusion
Scalloped potatoes freeze well for future enjoyment when proper methods are followed. Allowing them to fully cool after baking, packaging airtight, freezing quickly, and thawing gently in the fridge results in tender reheated potatoes with great flavor. Dividing into portions makes it easy to pull out just what is needed. While not quite as good as fresh baked, frozen scalloped potatoes provide a tasty shortcut to this beloved classic dish.