Preparing scalloped potatoes requires some advance planning and preparation, especially if you’re cooking for a crowd. So whether or not you can slice the potatoes ahead of time is an important consideration.
Quick Answer
Yes, you can absolutely slice potatoes in advance for scalloped potatoes. In fact, slicing and rinsing the potatoes a few hours ahead can make the prep process easier. Just store the sliced potatoes in cold water until you’re ready to assemble and bake the dish.
Storing Sliced Potatoes for Scalloped Potatoes
The key to storing sliced potatoes for scalloped potatoes is keeping them immersed in cold water. Here are some tips:
- Use cold tap water – this helps keep the potato slices from turning brown.
- Completely submerge the potatoes in the water.
- Change the water every 30 minutes if possible, to keep it cold and clear.
- Store in the refrigerator if slicing more than 2 hours in advance.
- Pat potato slices dry before assembling and baking.
As long as the potatoes stay cold in the water, they can be sliced up to 8 hours before baking. Any longer than that is not recommended, as the slices may begin to break down.
Benefits of Slicing Ahead
Slicing the potatoes in advance for scalloped potatoes can make the cooking process smoother and more efficient. Here are some of the benefits:
- Saves time on prep day – no need to hurriedly slice multiple pounds of potatoes while the rest of the meal finishes cooking.
- More even cooking – thinner potato slices will cook more evenly than thicker chunks.
- Increased surface area – more surface area on the potatoes means they’ll absorb flavors and bake more quickly.
- Less waste – pre-cut potatoes can be neatly layered in the baking dish.
Slicing ahead also allows you time to rinse the potato starch off the slices, resulting in a less gummy finished dish.
Potential Drawbacks
While there are benefits to advance prep, there are a couple potential drawbacks to keep in mind:
- Potatoes will oxidize and turn brown if not kept submerged in water.
- Slice thickness and uniformity may be harder to control.
- Waterlogged slices may fall apart while assembling the dish.
As long as you take care to keep the potatoes immersed in cold water, these issues are easily preventable. Gently pat the slices dry before baking, and handle them carefully when layering into the casserole dish.
How to Keep Sliced Potatoes From Browning
If you do end up with some browning on your potato slices, don’t worry. Here are some easy ways to prevent oxidization:
- Soak in cold water mixed with a tablespoon of lemon juice or white vinegar. The acidity helps inhibit browning.
- Use cream of tartar – 1/2 tsp per quart of cold water.
- Submerge in heavily salted water (1 tbsp salt per quart).
You can also simply scrape off any minor discoloration on the potato surface with a paring knife before assembling the dish.
How Thick Should Scalloped Potato Slices Be?
For the creamiest, best textured scalloped potatoes, aim for about 1/8 inch thickness on the slices. Thinner than 1/8 inch may result in overly soft, mushy potatoes. Any thicker may prevent adequate creaminess.
Use a sharp knife and cut carefully to achieve uniform slice thickness. A mandoline slicer can also help cut perfect 1/8 inch slices quickly.
Conclusion
Slicing potatoes in advance is an excellent way to streamline prep for scalloped potatoes. As long as the potato slices are kept cold and immersed in water, they can be prepped up to 8 hours before baking. Just remember to change the water periodically, store in the fridge if needed, and pat dry before assembling for the best results. With a little planning, advance potato slicing makes pulling together this comforting casserole even easier.