Yes, You Can You Make Scalloped Potatoes Ahead Of Time—Here’s How
Cross this dish off your to-do list. Here's how to make scalloped potatoes in advance.
Rich and creamy scalloped potatoes are a staple on many tables, whether you’re celebrating Christmas, Easter, Thanksgiving, or a regular old Tuesday night. Made with potatoes and just a handful of pantry staples—flour, milk or cream, onion, butter, and your choice of seasonings—it is a handy dish to have in your recipe arsenal. You can even make them the main event by adding some protein like bacon or ham.
Not only do scalloped potatoes pair well with just about any main dish, but you can even prepare them a few different ways in advance, with a little know-how from Dr. Potato (AKA the experts at the Idaho Potato Commission). Here’s everything you need to know.
How To Prep Scalloped Potatoes In Advance
Save yourself some time in the kitchen by prepping the potatoes ahead of time. An important thing to remember is that you can’t store sliced raw potatoes as-is in the refrigerator—they will oxidize and turn gray.
Instead, the IPC recommends refrigerating the slices in a large bowl of water with a tablespoon of white wine vinegar or lemon juice. Make sure the potatoes are completely submerged and don’t store them beyond 24 hours. When you’re ready to use them, drain the water and pat the potatoes dry.
You can also blanch sliced raw potatoes by cooking them in boiling water for 1 to 2 minutes, just until they are slightly rubbery. Remove the pan from the heat, drain the potatoes, and cool them in cold running water. Then, pat them dry and store, covered, in the refrigerator up to 2 days in advance. Use as directed in your scalloped potato recipe—they will finish cooking in the oven.
How To Bake Scalloped Potatoes In Advance
Knock an entire dish off of your to-do list by cooking scalloped potatoes ahead of time. Prepare the recipe as directed, then let it cool to room temperature. Cover the baking dish tightly with aluminum foil, then store in the refrigerator for up to 3 days. If the recipe has cheese, breadcrumbs, herbs, or any other toppings, reserve it and add it before reheating.
You can follow the same process to freeze cooked, cooled scalloped potatoes, but thawing will likely affect the dairy-based sauce. While the dish will still be perfectly edible when reheated, the potatoes will have a slightly different texture, so freezing is not the ideal choice.
How to Reheat Scalloped Potatoes
Reheating refrigerated cooked scalloped potatoes is easy. While the oven preheats to 350˚F, place the dish on the counter. Add any toppings if necessary, then reheat the potatoes for about 30 minutes, or until they are hot and bubbly.
Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen
Make-Ahead Scalloped Potato Recipes
Looking for scalloped potatoes you can make in advance? Consider one of these:
Related: The Secret To Making The Best Scalloped Potatoes
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