Subscribe

WOT

No Fail – No Cream Scalloped Potatoes

Recipes / WOT Test Kitchen

No Fail No Cream Scalloped Potatoes

Discover the story
We have made one of your favorite comfort classics, but made it better for you!

Traditional scalloped potatoes can take a long time to cook to ensure that every potato slice is perfectly tender. The recipe is also traditionally, not the healthiest. So we took to the Test Kitchen to find a way to make this comfort food dish easier and better for you! Meet our No Fail No Cream Scalloped Potatoes — Unlike most recipes, the sauce contains no cream. Instead, you make an easy roux and pour it over your potatoes for that creamy texture.

WOT we love about this recipe: It can be made ahead of time because the recipe calls to have you peel, cut, and par-cook the potatoes in boiling water. We also love that this dish is also very versatile and can be used as a dinner side or served as part of a great brunch spread.

No Fail No Cream Scalloped Potatoes

Servings 5

Ingredients

  • 3 lbs potatoes
  • 1 tsp olive oil
  • 6 oz bacon, diced
  • 1 small onion, diced
  • 2 tbsp butter
  • ¼ cup plain flour or gluten free
  • 2 cups chicken or vegetable Stock
  • 1 cup grated cheddar cheese (optional)
  • sea salt and pepper

Instructions

  • Preheat oven to 350 degrees. Grease a medium size baking dish.
  • Peel potatoes and thinly slice into disks. Fill a stockpot with water and bring to a boil.
  • Add the potato disks to stockpot, bring to a boil and simmer for 5 minutes. Strain potatoes.
  • While potatoes are simmering, heat oil in a skillet, add diced bacon and cook until golden. Add the diced onions to the bacon and cook until onions are soft. Set aside.
  • In the stockpot used to cook the potatoes, melt butter, and whisk in flour. Cook for 1 minute, then whisk in stock. Bring to the boil, then remove from heat. Set aside.
  • In a baking dish, add a layer of par cooked potatoes and top with half of the onion and bacon mixture. Season with sea salt and fresh cracked black pepper. 
  • Add the rest of the potatoes and then pour the prepared roux over the potatoes season with sea salt and fresh cracked black pepper. Top with the rest of the onion and bacon mixture. 
  • At this point, the baking dish can be cooled to room temperature and then stored in the refrigerator for up to two days. *If making head of time, bring baking dish to room temperature before baking in the oven. Baking time may need to be increased to ensure potatoes are heated through completely. 
  • If baking immediately, cover baking dish with parchment paper and bake for 30 minutes. If using cheese, remove parchment paper and sprinkle top with cheese. Return to the oven for another 10 minutes or until cheese is melted. 
Copied Print

Enjoy!!

Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!

 

All photos by Lorianne DeVita

Powered by chloédigital