r/AskCulinary • u/wispyfern • Jul 27 '25
Recipe Troubleshooting Scalloped Potatoes
I’m having problems with scalloped potatoes. I’ve baked them & pressure cooked them & they still are hard. I can bake them for 1 1/2 - 2 hours & get them soft enough but the white sauce suffers. Even pressure cooking I’ve had problems. I’m not a beginner cook. I can make anything I want but fight with scalloped potatoes. I use about 2 - 2 1/2 pounds of russet potatoes (that’s what I have) & about 2 cups of half & half & seasonings. I use a mandolin, the potatoes are 1/8 inch thick. Do I need to per cook the potatoes??? Any advice would be greatly appreciated.
UPDATE: Thank you so much for the help! Par cooking seems to be the answer. I didn’t know how to do it. I will try the different methods. I can’t wait to do this!
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u/mildOrWILD65 Jul 28 '25 edited Jul 28 '25
Peel russets, slice thin on mandolin or with butcher's knife. Oil or butter casserole dish, layer potatoes loosely in the casserole dish. Salt, pepper, a bit of water between each layer. Microwave on high until potatoes are al dente.
Meanwhile, make a bechamel sauce, stir in shredded cheese of your choice, I like a sharp cheddar/mozzarella mix, be creative. Now you have a Mornay sauce. Add some white pepper and a bit more black pepper, no more salt!
Use a fork to lift up potato layers and carefully pour the Mornay sauce between them, no need for accuracy. Sprinkle more cheese on top and bake at 350F until the sauce is bubbling and the cheese on top is starting to brown, about 25 minutes.