Grandma's "OLD SCHOOL" Scalloped Potato Casserole - 52 Church PotLuck "Old School" Recipes (2024)

FAQs

What can I substitute for milk in boxed scalloped potatoes? ›

If your household has to go dairy-free, there's no reason to skip this favorite dish as the milk and cheese can easily be substituted. Some recipes use chicken broth or water while others use non-dairy alternatives like soy or almond milk.

Spice up a basic recipe for scalloped potatoes with a can of chopped green chilies. Add the chilies between the layers of potatoes, cheese and sauce for a zippy side dish. Try it when you make these Never-Fail Scalloped Potatoes.

Yes! You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.

Be careful not to overwhip it, though – too much beating and your heavy cream will turn into butter! You can substitute heavy cream for milk by diluting it with a little water. Use half a cup heavy cream and half a cup water for every cup of whole milk. 1 cup whole milk: combine ½ cup heavy cream and ½ cup water.

My sauce is split

Using things like skim milk or reduced fat cheese will result in a sauce that cannot stand up to the cooking time and will split on you. 2% or whole milk, and full fat cheeses are a must!

Season each layer. Use enough salt, pepper, herbs, or spices. This will keep the scalloped potatoes from being bland.

Absolutely! Most casseroles freeze beautifully, and will last three to six months in the freezer. Beyond six months, the quality of the casserole might decrease, and frost might develop, but it will still be safe to consume.

Whole Small Potatoes

For best results, freeze as soon as harvested. Wash and scrub the potatoes leaving the skins on, if desired. Blanch 4 to 6 minutes if smaller than 1 to 1½ inches in diameter and 8 to 10 minutes if larger. The potato needs to be heated through completely to stop enzymatic reactions.

Place the potatoes on a large baking sheet, spreading them so none touch, and slide into your freezer for 6 to 12 hours, or until each piece is frozen solid. Store the potatoes. Pull the potato pieces off the sheet and pack into an airtight plastic bag or other airtight container.

You can replace the milk called for in mashed potatoes, including instant mashed potatoes, with more water or something tastier like stock. I decided to opt for the most flavor and use chicken stock or vegetable stock. Homemade stock is ideal. Bullion cubes, bullion powder, or store-bought stock will work too.

What is a good substitute for milk in a recipe? ›

Water actually works perfectly well as a milk substitute in mac and cheese. It adds all the liquid you need, though it doesn't have the creaminess or flavor that other substitutes add. However, if you add a little pasta water, instead of plain tap water, to your cheese sauce, you might get better results.

Mix one cup of water with 1 ½ teaspoons melted butter. Water can be used in most recipes that call for milk. According to the USDA, 88 percent of the volume of milk is water.