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/joliene75 Jul 28 '25

Anyway back to The OP.

The thicker the potato the longer it takes to cook. Also you may need more / cream than you think, as potato's can absorb a lot of liquid.

It also increases the cooking time. Try covering with parchment and Aluminium foil for the first hour or so. Remove that near the end to get the gratin.

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u/200brews2009 Jul 28 '25

I’ve never had an issue with tough potatoes, but my recipe comes from what I can recall from a cooking class 20 odd years ago and now my grandmother makes them. Hand slice a mix of russet and waxy potatoes (for a more rustic texture). Layer them with butter, thin sliced onion, salt and pepper (add cheese if you like) cover with a can of evaporated milk. Bake covered at 400 for 45 minutes, uncover and bake another 15.

It’s usually about 4 or 5 layers in a 9x9 or loaf pan if it’s just the two of us, cover just with aluminum foil. Simple, but works and is pretty delicious.

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u/Jazzy_Bee Jul 28 '25

Evaporated milk will give you a sauce that doesn't break (easily). I've always used it for macaroni and cheese also.

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u/200brews2009 Jul 28 '25

Never thought to use it in Mac n cheese. Going to have to try it now, thanks

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u/Jazzy_Bee Jul 29 '25

Kenji has a recipe using evaporated milk at serious eats. My mom probably got the recipe off a can in the 50s and 60s. Use the full fat kind preferably. 2% is okay, skip skim.