There are a few common reasons why scalloped potatoes may not get soft and tender after baking:
Not Enough Liquid
One of the most common reasons scalloped potatoes do not soften properly is that there is not enough liquid in the dish. Scalloped potatoes need a good amount of milk or cream to help break down the starch in the raw potatoes so they can become tender. If the liquid evaporates too quickly or there wasn’t enough to begin with, the potatoes will remain hard and crunchy after baking. Make sure to use at least enough milk or cream to come 1/3 to 1/2 of the way up the sides of the baking dish. Covering the dish with foil can also help prevent too much evaporation.
Overcrowded Dish
If you pack too many potato slices into the baking dish, this can also prevent them from cooking through properly and becoming tender. The slices need room around them for the heat and steam to circulate and penetrate. Make sure not to overstuff the dish with potatoes. It’s better to use a larger dish than to cram them in too tightly.
Potatoes Not Sliced Thinly Enough
The thickness of the potato slices also affects how quickly they will become tender while baking. Thicker slices take longer to soften. For best results, slice the potatoes between 1/8 and 1/4 inches thick so they will cook through more quickly and evenly. Very thick slices are more likely to remain underdone in the middle.
Baked at Too High Temperature
Baking the scalloped potatoes at too high of a temperature can also cause them to stay hard and resist softening. The outsides may brown and crisp up before the insides have had a chance to fully tenderize. Bake at a moderate temperature between 325-375°F to allow the potatoes time to break down as they cook.
Using Starchy Potatoes
The type of potatoes used can also impact the final texture. Waxy potato varieties like red potatoes or Yukon golds are ideal for getting a creamy, tender result. More starchy russet potatoes may not break down as readily and can resist softening, resulting in firmer potatoes.
Not Baked Long Enough
Lastly, the most obvious reason scalloped potatoes may not be soft is they were simply not baked long enough. Depending on the recipe, scalloped potatoes can take anywhere from 45 minutes to over an hour to become fully tender. Make sure to bake them long enough for the potatoes to become completely soft and cooked through. Check them periodically and continue baking if still firm.
Tips for Tender Scalloped Potatoes
To help ensure your scalloped potatoes come out perfectly soft and creamy every time, keep these tips in mind:
Use the Right Potatoes
– Go for medium-starch potatoes like Yukon gold or red. Avoid very high-starch russets.
Slice Thinly
– Slice potatoes between 1/8 and 1/4 inches thick for quick, even cooking.
Don’t Overcrowd
– Leave space between slices for steam circulation. Use a larger dish if needed.
Add Plenty of Liquid
– Milk or cream should come at least halfway up sides of dish.
Cover with Foil
– Covering prevents liquid from evaporating and keeps potatoes moist.
Moderate Temperature
– Bake at 325-375°F to allow potatoes time to become tender before browning.
Check for Doneness
– Test potatoes with a fork or knife tip to make sure they are completely soft through to the middles.
Bake Long Enough
– Bake for 45-60 minutes or longer until potatoes are fully tender when pierced.
Common Mistakes
Here are some of the most common mistakes that can lead to underdone scalloped potatoes:
Not Adding Enough Liquid
Without sufficient liquid, the potatoes won’t steam and soften properly. Always use at least enough milk or cream to come halfway up the baking dish.
Overcrowding the Baking Dish
Too many slices packed tightly together prevents proper circulation and even cooking. Use a larger dish if needed to leave space between slices.
Baking at Too High Temperature
High heat can overly brown and crisp the outside before the inside cooks through. Bake at a more moderate 325-375°F.
Using the Wrong Potatoes
Super starchy russets don’t break down as easily. Opt for medium-starch potatoes like Yukon gold or red.
Making Slices Too Thick
Thick slices take longer to tenderize. Cut potatoes 1/8-1/4 inches thick for the quickest cooking.
Not Baking Long Enough
Underbaking is one of the most common reasons scalloped potatoes don’t get tender. Always bake until fully soft, 45-60 minutes or longer.
Forgetting to Stir
Gently stirring halfway through baking helps redistribute moisture and ensures even cooking.
Fixing Underdone Scalloped Potatoes
If your scalloped potatoes come out crunchy or hard in spots, there are a few ways to fix them:
Bake Longer
The simplest solution is to continue baking the potatoes until they are tender. Check them every 10-15 minutes. They may need up to 30 minutes more baking time if very underdone.
Add More Liquid
If the potatoes are dry and lacking moisture, add a splash more milk or cream evenly over the top before returning to the oven.
Cover with Foil
Covering the dish with foil will trap steam and help hydrate dry potatoes. Replace foil and continue baking until tender.
Increase Temperature Slightly
You can increase the oven temperature 25 degrees to speed along the cooking process if they seem to be taking too long to soften.
Finish on Stovetop
If the oven is taking too long, transfer the potatoes to a skillet with some cream or milk. Gently simmer on the stovetop, stirring occasionally, until tender.
Make Scalloped Potato Skillet
For very underdone potatoes, you can break them up into smaller pieces and make fried scalloped potatoes by browning them on the stovetop with butter or oil. Add cream or cheese and seasonings.
Prevention is Ideal
It’s best to follow proper technique from the start when making scalloped potatoes to get tender results right out of the oven. Use the right potatoes, slice thinly, add ample liquid, and bake at a moderate temperature for long enough. With the right methods, you’ll be able to enjoy perfect, creamy scalloped potatoes every time.
A Sample Recipe
Here is a sample recipe for scalloped potatoes that highlights the proper ingredients and technique:
Ingredients
– 3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
– 1 cup heavy cream or whole milk
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or oil.
2. Layer one-third of the sliced potatoes evenly into the prepared baking dish. Pour 1/3 of the cream over the potatoes and sprinkle with half the garlic, salt and pepper.
3. Repeat layering with another third of the potatoes, cream, garlic, salt and pepper.
4. Layer the remaining potatoes on top and pour over any remaining cream. Sprinkle with the Parmesan.
5. Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking until potatoes are completely tender when pierced with a fork, about 15-30 minutes more.
6. Let stand 5 minutes before serving. Enjoy!
FAQs
Here are some frequently asked questions about making tender, creamy scalloped potatoes:
What is the ideal baking temperature for scalloped potatoes?
The best baking temperature is typically between 325°F and 375°F. This moderate heat allows the potatoes time to gradually soften before the tops and edges get too brown and crispy.
Should scalloped potatoes be covered while baking?
Yes, covering the dish with foil helps seal in steam and prevents the liquid from evaporating too quickly. Replace foil and continue baking if potatoes are still firm.
How do I know when scalloped potatoes are fully cooked?
Test doneness by piercing the center of the potatoes with a fork or knife tip. They are fully cooked when tender throughout and no longer crunchy or hard in the middle.
Why did my scalloped potatoes come out mushy?
Overbaking can cause the potatoes to break down too much and become mushy. Try reducing oven temperature and baking time. Also avoid overcrowding the dish which traps excess moisture.
Can I prepare scalloped potatoes ahead of time?
Yes, assemble the dish 1 day in advance, cover, and refrigerate. Allow refrigerated potatoes to sit at room temp 30 minutes before baking to prevent cracking or uneven cooking.
Conclusion
With the right techniques like slicing potatoes thinly, avoiding overcrowding, using ample liquid, and baking at moderate heat, you can achieve perfectly tender scalloped potatoes every time. Pay close attention to the recipe instructions and always cook the potatoes until fully soft in the center. With a little care taken to prevent undercooking, you’ll be able to enjoy this delicious creamy side dish to its fullest potential.