Trisha Yearwood’s scalloped potatoes are a comforting favorite that’ll make any meal special!
You start with thinly sliced potatoes layered with a creamy sauce that’s flavored with a touch of nutmeg and a hint of cayenne pepper for a subtle kick.
I love how the paprika adds a beautiful color and depth to the dish.
One important step here is to let your dish rest for a few minutes before serving; this helps the sauce thicken up nicely.
You’ll enjoy every creamy, cheesy bite of these potatoes!
How to Make Trisha Yearwood’s Scalloped Potatoes
Ingredients
- 3 lbs Potatoes (thinly sliced)
- 2 cans Evaporated Milk (12 oz. each)
- 2 tbsp Flour
- 1 tsp Paprika
- 1 tsp Seasoning Salt
- 1/2 tsp Nutmeg
- 1/4 tsp Cayenne
- Cooking Spray
Step-by-Step Instructions
Step 1:
Preheat your oven to 375 degrees Fahrenheit, and spray a 3-quart baking dish with cooking spray.
Step 2:
In a large bowl, mix the evaporated milk, flour, paprika, seasoning salt, nutmeg, and cayenne until thoroughly combined.
Step 3:
Layer the thinly sliced potatoes evenly in the baking dish, and pour the milk mixture over the top, covering all the layers.
Step 4:
Cover the baking dish with foil, and bake for 60 minutes in the preheated oven.
Step 5:
Remove the foil, and continue baking for an additional 15 to 20 minutes, until golden and bubbly.
Tips and Tricks for Making This Recipe
Selecting Potatoes
Choose starchy potatoes like russet, as they’re great for baking and absorb flavors beautifully.
Slicing Neatly
Use a mandoline or a sharp knife for even, thin slices, ensuring consistent cooking and texture.
Spice It Up
For an extra kick, you can add freshly ground black pepper or increase the cayenne slightly!
Test for Doneness
Insert a fork into the center of the dish to check the tenderness of the potatoes before serving.
Add Cheese
If you’re a cheese lover, sprinkle some grated cheddar on top during the last few minutes of baking.
What to Serve with Trisha Yearwood Scalloped Potatoes Recipe
Roasted Broccoli
A traditional pairing with scalloped potatoes is roasted broccoli, which provides a nice texture contrast with its crispy edges.
The nutty flavor of broccoli enhances the creamy potatoes perfectly.
You can season the broccoli simply with olive oil, salt, and pepper for an easy yet tasty side.
Seared Salmon
Seared salmon is an unexpected but delicious choice to serve alongside scalloped potatoes.
The rich flavors of the salmon blend well with the savory potatoes, creating a balanced meal.
Try seasoning the salmon with dill and lemon for a refreshing taste.
Balsamic Glazed Brussels Sprouts
Brussels sprouts with balsamic glaze bring a sweet and tangy element that pairs nicely with scalloped potatoes.
The caramelization from roasting intensifies their flavor, adding complexity to the meal.
Prepare them simply by tossing in balsamic vinegar before roasting at high heat.
Grilled Asparagus
Grilled asparagus is another fantastic option that complements the creamy potatoes.
A touch of lemon juice and a sprinkle of parmesan add zing and zest to the asparagus.
Grilling enhances its natural sweetness, making it a worthy companion.
Stuffed Bell Peppers
If you’re feeling adventurous, try serving stuffed bell peppers as a side dish.
Fill them with a mixture of your choice, such as rice and vegetables, for a wholesome addition.
Their vibrant colors and flavors make the meal more exciting and varied.
Variations and Substitutions
Cheese Options
You can swap sharp Cheddar cheese with Gruyère for a nutty flavor, or use mozzarella for a milder taste.
Each cheese option brings its unique character, enhancing the scalloped potatoes in different ways!
Milk and Cream Alternatives
Evaporated milk offers a creamy texture, but you might prefer whole milk for a lighter touch.
You can substitute heavy cream if you want a richer dish!
Spices and Seasonings
Try adding garlic powder for an aromatic twist or replace paprika with smoked paprika for depth.
Experimenting with different herbs like thyme or rosemary can give your potatoes a new aromatic layer that transforms the entire dish!
Vegetable Add-ins
Include sliced leeks or onions for a savory boost.
Chopped spinach or kale can also add a bit of color and nutrition.
You can mix these in for an extra layer of flavor and texture!
How to Store Leftover Scalloped Potatoes
Refrigeration
Make sure you place the leftover scalloped potatoes in an airtight container.
Refrigerate the container as soon as the potatoes cool to maintain freshness.
Proper storage helps keep them delicious for up to three days in the fridge.
Freezing
You can also freeze scalloped potatoes if you’re not planning to eat them soon.
Ensure the dish is cooled completely before transferring it to a freezer-safe container.
Label the container with the date, so you know exactly when you stored it.
Container Selection
Choose a container that is durable and seals tightly to prevent any air or moisture from getting inside.
Use clear containers to easily see what’s stored without opening the lid.
Dividing the leftovers into single portions before storing can make reheating more convenient.
Common Mistakes to Avoid
Incorrect Cooking Temperature
Don’t set your oven too hot, as this can cause the top layer to cook faster than the rest.
A consistent temperature of 375 degrees Fahrenheit usually works best for even cooking.
Using the Wrong Baking Dish
It’s essential to use a dish that allows for even baking, preferably a 3-quart size.
A dish that’s too deep or too shallow can lead to unevenly cooked potatoes with different textures at different depths.
Over-Thickening the Sauce
Watch out for the amount of flour you add to your evaporated milk mixture.
Too much flour can make your sauce overly thick and pasty, losing the creamy texture that’s key to this dish.
Trisha Yearwood's Scalloped Potatoes Recipe
Ingredients
- 3 lbs Potatoes thinly sliced
- 2 cans Evaporated Milk 12 oz. each
- 2 tbsp Flour
- 1 tsp Paprika
- 1 tsp Seasoning Salt
- 1/2 tsp Nutmeg
- 1/4 tsp Cayenne
- Cooking Spray
Instructions
- Preheat your oven to 375 degrees Fahrenheit, and spray a 3-quart baking dish with cooking spray.
- In a large bowl, mix the evaporated milk, flour, paprika, seasoning salt, nutmeg, and cayenne until thoroughly combined.
- Layer the thinly sliced potatoes evenly in the baking dish, and pour the milk mixture over the top, covering all the layers.
- Cover the baking dish with foil, and bake for 60 minutes in the preheated oven.
- Remove the foil, and continue baking for an additional 15 to 20 minutes, until golden and bubbly.