These simple skillet scalloped potatoes with mushroom soup are a great way to whip up a flavorful side dish in a convenient way. Have you ever found a scalloped potato recipe that is made for a casserole dish size you don't have? Yeah, that's common. This recipe however uses a standard size deep skillet that you are far more likely to have around your kitchen. No more
specialty pans that you rarely use! Plus, by using a condensed mushroom soup, the scalloped potatoes cook up quicker and don't require as much time preparing the sauce! Preheat the oven to 375°F. Peel the potatoes and use a mandolin to
slice potatoes into ⅛ inch thick pieces. Meanwhile, heat a small saucepan with the mushroom soup, milk, and sour cream. Once simmering, stir in the shredded cheese. Heat the skillet until the butter melts and use a paper towel to
rub the butter around the bottom and sides of the pan. Slightly overlap a layer of the potatoes like a spiral in the bottom of the skillet. Use a spoon to add ¼ of the sauce mixture and spread it around. Sprinkle in a little fresh thyme and repeat two more times. On the top layer pour the last of the sauce over the top and
sprinkle on the rest of the shredded cheese and thyme. Cover tightly with aluminum foil and bake for 1 hour. Remove the aluminum foil from the skillet scalloped
potatoes and bake another 10-15 minutes or until the top layer is browned and crispy. Let the scalloped potatoes rest for at least 10 minutes before slicing and serving. Do you have to peel potatoes for scalloped potatoes? For the best guaranteed texture, peeled potatoes work best.
However, it isn't a requirement, especially if you use a starchy variety of potato (Russet or Yukon Gold) whose peel cooks better. Can I cut the potatoes ahead of time for scalloped potatoes? Yes you can, just place them in a bowl of water and refrigerate covered for up to 12 hours. (Any longer than that and the potatoes become waterlogged and soggy.) This slows down the oxidation process and also helps remove some of the
excess starch that can slow down the cooking process. How do you tell if scalloped potatoes are done? Similar to baking a cake, stick a toothpick or knife all the way into the skillet scalloped potatoes. It should easily pierce the potatoes and remove without too much friction. Looking for some other great starchy side dishes? I highly recommend: Blue Cheese Mashed Potatoes (that are subtle!) Garlic Parmesan Orzo with White Wine Colorful and Creamy Purple Mashed Potatoes Garlicky Roasted Purple Potatoes Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Pin it for later?
Serving: 1g | Calories: 291kcal | Carbohydrates: 35g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 262mg | Potassium: 856mg | Fiber: 5g | Sugar: 4g | Vitamin A: 779IU | Vitamin C: 46mg | Calcium: 268mg | Iron: 3mg and show off how you made it! Reader InteractionsHow do you make Paula Deen's scalloped potatoes?Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.. Arrange one-third of potato slices in bottom of prepared pan. Sprinkle potatoes with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup each Parmesan and Cheddar. ... . Bake until potatoes are tender and top is golden brown, about 1 hour.. How do you keep cream from curdling in scalloped potatoes?The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients ...
What is the difference between scalloped and au gratin?Scalloped potatoes don't use cheese.
Scalloped potatoes traditionally do not include cheese, though some newer recipes might add cheese as a modification. Au gratin potatoes, on the other hand, calls for sprinkled cheese to be sprinkled in between each potato layer, as well as on the top of the dish.
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