Quick Answer
Yes, you can leave uncooked scalloped potatoes in the fridge for 1-2 days before baking. The potatoes should be sliced and mixed with the sauce or cream before refrigerating. Make sure to store them in an airtight container to prevent them from absorbing fridge odors and drying out. Uncooked scalloped potatoes will start to oxidize and turn brown if left for too long. For best results, bake the potatoes within 1-2 days of assembling.
Explaining Scalloped Potatoes
Scalloped potatoes are a classic comfort food dish made by thinly slicing potatoes and layering them in a baking dish with sauce or cream. The most common type of scalloped potatoes consists of sliced russet or Yukon gold potatoes, cream or evaporated milk, cheese, and seasonings.
Some key points about scalloped potatoes:
- The thin slices of potato allow the cream/sauce mixture to permeate throughout the dish as it bakes.
- The starch released from the potato slices helps thicken the sauce.
- Onions or garlic are often cooked into the cream base to add flavor.
- Cheeses like cheddar, gruyere, or parmesan add richness.
- Herbs like thyme, rosemary, or oregano can provide aromatic flavors.
- Scalloped potatoes require 45-60 minutes of baking time in the oven until tender and golden brown on top.
The layered slices covered in creamy sauce result in a comforting casserole dish that makes a satisfying side for roasted meats or a hearty vegetarian main course.
Preparing the Potatoes
The first step in making scalloped potatoes is to prepare the thin potato slices. It’s best to use firm, starchy russet or Yukon gold potatoes. The potatoes should be peeled and rinsed before slicing. Uniformly thin slices about 1/8 inch thickness allows the potatoes to cook evenly. Using a mandoline slicer, food processor fitted with a slicing blade, or very sharp knife helps achieve neat slices.
As the potato slices are cut, place them in a bowl of cold water to prevent browning. Once all the potatoes are sliced, drain them well and pat dry with paper towels or a clean dish towel. Properly drying the potatoes will prevent the scalloped potatoes from becoming too watery as they bake.
If assembling the potatoes ahead of time, make sure they are fully dried before mixing with the cream sauce and storing in the fridge. The potato slices can be prepared up to a day in advance for convenience.
Making the Sauce
The sauce or cream base ties the scalloped potato dish together and prevents it from drying out in the oven. Most recipes call for 3-4 cups of liquid total to sufficiently coat all the potato slices.
Heavy cream, whole milk, evaporated milk, chicken or vegetable broth are commonly used. Heavy cream or a mix of cream and milk provides the richest flavor and creamiest texture. For a lighter version, evaporated milk or broth can be used alone.
Other sauce flavorings like grated cheese, sautéed onions or garlic, fresh herbs, mustard, hot sauce, or spices like nutmeg or paprika can be added as desired. Cook the sauce over medium heat until thickened slightly, then allow it to cool before mixing with the potato slices.
Assembling and Refrigerating
Once the potatoes are prepped and the sauce is ready, assembling the uncooked scalloped potatoes is easy.
Start by spreading a thin layer of the sauce over the bottom of a 9×13 inch baking dish. Then arrange a single layer of potato slices in the dish. Pour some of the sauce evenly over the potatoes, making sure all the slices are thoroughly coated.
Repeat with more potato slices and sauce until the dish is full, ending with a layer of sauce on top. Press down lightly on the potatoes to compact them together. Cover the dish tightly with plastic wrap or foil before refrigerating.
The scalloped potato dish can be prepared, assembled, and refrigerated 1-2 days before baking. The fridge prevents bacterial growth and keeps the potatoes fresh. However, if left for too long, the slices may start to brown or the potatoes release too much liquid into the sauce.
Baking Day Of
After properly storing the assembled uncooked scalloped potatoes in the fridge, they are ready to be baked. Remove the foil or plastic wrap and place the dish on a baking sheet. Bake at 375°F for 45-60 minutes until bubbling and golden. If needed, tent foil over the top during the last 15 minutes to prevent over browning.
The scalloped potatoes are fully cooked once they are fork tender and the sauce is thickened. Let rest 10 minutes before serving. Garnish with fresh parsley or green onions if desired.
Enjoy the scalloped potatoes on their own or paired with proteins like ham, chicken, or beef. Leftovers can be refrigerated for 3-4 days. The casserole also freezes well up to 2-3 months. Simply thaw overnight in the fridge before reheating gently in a 350°F oven.
Food Safety Tips
When preparing scalloped potatoes in advance, follow these food safety guidelines:
- Wash the potatoes well and use a clean cutting board and tools.
- Prevent bacterial growth by slicing potatoes right before assembling.
- Completely dry potato slices before adding to the cream sauce.
- Only keep scalloped potatoes in the fridge 1-2 days maximum.
- Store in an airtight container and maintain fridge temp below 40°F.
- If scalloped potatoes smell or appear spoiled, throw them out.
- Reheat cooked scalloped potatoes to 165°F before serving leftovers.
Following proper food handling and storage methods will keep scalloped potatoes fresh and safe to eat. Discard them if left too long in the fridge or any signs of spoilage occur.
Frequently Asked Questions
How long do assembled uncooked scalloped potatoes last in the fridge?
Uncooked scalloped potatoes will last 1-2 days maximum when properly stored in the fridge. The potatoes start to break down and get mushy if left for longer.
Can you freeze uncooked scalloped potatoes?
It’s not recommended. Uncooked, sliced potatoes will oxidize and change texture when frozen. Assemble and freeze the dish after it has been baked and cooled instead.
Do you need to soak the potato slices?
Soaking the slices in water prevents premature browning. It’s optional but helps maintain the white color while assembling the dish ahead of time. Be sure to pat the slices very dry before using.
Can you use sweet potatoes or yams in scalloped potatoes?
Yes, sliced sweet potatoes or yams can be substituted in part or fully for white potatoes. The cooking time may need to be increased slightly to fully soften them.
Is it better to grate or slice the potatoes?
Uniformly thin slices are best for scalloped potatoes. Grated potatoes tend to release too much moisture and make the dish watery. The slices allow the sauce to permeate between each layer.
Conclusion
Putting together scalloped potatoes ahead of time and storing them in the fridge allows you to get a head start on this comforting casserole dish. As long as proper food safety guidelines are followed, uncooked scalloped potatoes can be assembled 1-2 days in advance without sacrificing taste or quality once baked. Be sure to store them in an airtight container and bake within the recommended timeframe for best results. With the prep work done ahead, you’ll have an easy side ready to pop in the oven and enjoy anytime.