Go for Russet potatoes or Yukon Golds. Russets have the most starch and make the creamiest sauce, but Yukons tend to hold their shape a little better (although your sauce will be slightly more milky). Cut the potatoes to between 1/8- and 1/4-inch-thick.
Likewise, can you make scalloped potatoes ahead of time?
The secret to this decadent classic is boiling the potatoes right in the milk and cream. The potatoes soak up all that richness so every bite is to die for. And it's ideal for making ahead. Here's how: Prepare the potatoes up to the point of baking (but do not bake) and refrigerate, covered, up to two days in advance.
What is the difference between scalloped potatoes and au gratin potatoes?
The principal difference is what's on top of the dish. A gratin (coming from the French word for "grated") usually has a topping of bread crumbs or sometimes cheese, which browns at the final stage of cooking. A scalloped dish does not have such a topping.
How do you make the sauce for scalloped potatoes?
- In a small sauce pan, melt butter and blend in flour.
- Let sit for a minute.
- Add all of cold milk, stirring with a whisk.
- Season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in cheese.