Scalloped potatoes are a classic comfort food side dish that is enjoyed around the world. The recipe typically consists of thinly sliced potatoes that are layered in a casserole dish, seasoned with salt and pepper, and baked with a creamy sauce until tender. With its rich, creamy texture and flavor, it’s no wonder scalloped potatoes are a staple at holiday meals and potlucks. But there is some debate around whether authentic scalloped potatoes actually contain cheese or not. Let’s take a closer look at the origins of scalloped potatoes, the role of cheese, and some tips for making perfect scalloped spuds at home.
The history of scalloped potatoes
Scalloped potatoes originated in England in the 16th or 17th century. The earliest known recipe dates back to 1604 and calls for sliced potatoes to be layered with onion, pepper, and nutmeg. Cream or butter was poured over the layers before baking. Cheese was not part of the original recipe. The name “scalloped” comes from the fluted shape that was made when slicing potatoes into rounds by hand back then. The fluted circular shape of the potatoes resembled scallop shells.
Scalloped potatoes became popular in the United States in the 19th century. American recipes started incorporating cheese into the dish, as cheese was becoming more widely produced in the U.S. During this time, most scalloped potato recipes called for a Béchamel sauce — a white sauce made of milk thickened with a roux of butter and flour. Grated cheese was added to the Béchamel to make it more binding between the potato layers.
By the 20th century, the classic way of making scalloped potatoes was thinly sliced, overlapped potatoes layered with cheese sauce or Béchamel with cheese and baked until bubbly and golden brown. The most commonly used cheese was cheddar due to its availability. The dish gained popularity across America as a comforting side for family meals and holiday dinners.
The role of cheese in scalloped potatoes
While cheese may not have been part of the original scalloped potato recipe, it has become a standard ingredient in most modern recipes. The cheese serves several important purposes:
- Flavor – Cheese provides a savory, salty flavor that complements the potatoes.
- Texture – Melted cheese helps bind the sauce, creating a creamy texture between the potato layers.
- Browning – Cheese promotes browning and crisping on top as the potatoes bake.
- Moisture – The fat in the cheese keeps the potatoes moist and prevents them from drying out.
The most commonly used cheeses for scalloped potatoes are cheddar, Colby, Gruyere, and Swiss. Cheddar provides a familiar flavor and melts easily. Swiss and Gruyere have a nutty, rich quality. Any cheese that melts well can be used. The cheese is usually grated or thinly sliced.
Making scalloped potatoes without cheese
While cheese is a typical ingredient, it is possible to make scalloped potatoes without it. Here are some tips for cheese-free scalloped spuds:
- Use milk, light cream or half-and-half as the liquid instead of cheese sauce.
- Thicken the sauce slightly with a roux or starch like flour, cornstarch, or tapioca starch to mimic the texture cheese provides.
- Season well with salt, pepper, nutmeg, and garlic powder for flavor in the absence of cheese.
- Top with grated parmesan or breadcrumbs before baking for browning.
- Bake uncovered so the cream reduces and concentrates in flavor.
- For a vegan version, use unsweetened non-dairy milk and vegan margarine with tapioca starch.
The finished dish will be lighter without the richness of cheese. But with proper seasoning and cooking techniques, you can still achieve tender, creamy scalloped potatoes sans cheese.
Recipe and cooking tips
Follow these tips for perfect scalloped potatoes every time:
- Use starchy russet potatoes. They hold their shape better during baking.
- Slice the potatoes about 1/8-inch thick using a mandoline for uniformity.
- Layer the potato slices in a buttered baking dish, overlapping them slightly.
- Use heavy cream or half-and-half for the creamiest texture.
- Season each layer well with salt, pepper, and herbs like thyme.
- Dot with butter for richness and to help browning.
- Cover tightly with foil for half the baking time, then uncover to brown.
- Bake at 375°F for 45-60 minutes until potatoes are fork-tender.
- Let rest for 5-10 minutes before serving for the creamiest texture.
This classic scalloped potato recipe uses cheese for rich flavor and a creamy texture:
Classic Cheesy Scalloped Potatoes
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The richness of the heavy cream and cheddar cheese creates an ultra creamy texture. Russet potatoes hold up well to baking without getting too mushy. For convenience, assemble the casserole the night before and refrigerate until ready to bake.
Scalloped Potato Variations
There are many flavorful varieties of scalloped potatoes to try:
Ham and Swiss Scalloped Potatoes
Use sliced deli ham and shredded Swiss cheese for a heartier flavor.
Bacon Cheddar Scalloped Potatoes
Cook crumbled bacon until crispy, then sprinkle between the layers along with shredded cheddar.
Broccoli Cheddar Scalloped Potatoes
Add some chopped steamed broccoli and shredded cheddar cheese for a veggie-packed twist.
Potato, Leek and Gruyère Gratin
Sauté leeks and layer with potato slices and grated Gruyère for an elegant French take.
Storage and reheating
Here are some tips for storing and reheating leftover scalloped potatoes:
- Store leftovers in the refrigerator in an airtight container for 3-4 days.
- To freeze, transfer cooled leftovers to freezer bags or airtight containers. Freeze for up to 3 months.
- Reheat refrigerated leftovers in a 350°F oven for 20-25 minutes until warmed through.
- For frozen scalloped potatoes, thaw overnight in the refrigerator then reheat at 350°F until hot and bubbly.
- Microwave individual portions for 2-3 minutes, stirring halfway, until heated through.
Conclusion
Scalloped potatoes have a long history stretching back centuries as a cherished comfort food side. While earlier versions didn’t include cheese, most modern scalloped potato recipes call for cheese as a primary ingredient. The cheese adds rich flavor and a smooth, creamy texture that nicely complements the tender potatoes. However, it is possible to make delicious cheese-free scalloped potatoes by using a creamy dairy base and proper layering and cooking techniques. There are endless ways to customize scalloped potatoes to suit any taste by experimenting with different cheese, cream, and seasoning variations. Follow these tips for preparing, baking and storing perfect scalloped potatoes any time of year.