I used a new recipe for scalloped potatoes yesterday and the potatoes never did get done/soft. I used baking potatoes with a mixture of cream cheese, sour cream, mayonnaise, and thinly sliced onions. I baked this mixture for an hour and then baked it again for another 45 minutes. Does anyone know what happened?
By Gelene from Rotonda West, FL
A lot of new recipes I try don't turn out as they should, so my bet is that you didn't do anything wrong. If you like the taste of that scalloped potato recipe and want to make them again, you can wash the potatoes, leave the skins on, poke a few holes in each potato with a fork and microwave them a few minutes. Let them cool then peel and slice them then follow the recipe to put the dish together. That way you know the potatoes will be done when the baking time is up.
I've always added milk to my scalloped potatoes and suggest you try. It isn't just the sauce that helps add flavor, but a bit of liquid is necessary to cook tender.
you don't have enough fluid on them. You have chosen plenty of fats but that does not does not help. That is your over flavor without moisture.
I use a can of cream of chicken soup, 2 cans of milk per one can of soup. Should almost cover all sliced potatoes with this. I take a little ham stock juice from the freezer and drop into this, I don't use additional spices. Cover with foil. This takes about 1 hr at 350.
This came from my husband's eldery aunt. Never fail escalloped potato!
Actually that isn't the recipe for scalloped potatoes. Scalloped is sliced potatoes, salt, pepper, butter, and flour sprinkled over the top. Then milk to cover. Cook until the potatoes are soft and the milk is almost cooked down.
The potatoes should be sliced very thin. Layer the potatoes then dobble some butter, salt & pepper, chopped onions &sprinkle a little flour, repeat this until you fill the bowl. I use milk and cream of mushroom soup and pour that over the top and bake covered for about an hour and a half or so they are yum. You can also brown some pork chops and lay them on the top.
Another recipe I had with scalloped potatoes is with cabbage, you just add some shredded cabbage to each layer with the above ingredients, it's awesome. I believe the recipe was called pig in a poke.
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This was my first time making scalloped ham and potatoes last night and the potatoes were crunchy in places. Anyone have a suggestion on how I can reheat and fix the problem?
Add a little extra liquid and cook until potatoes are tender.
Microwave covered with a little liquid(this produces steam heat and will not dry out like the oven)!
Separate out the ones that seem hard (use a fork to figure that out), microwave 30-50 seconds, then mix back in and microwave all until hot. Cover both times.
Probably take a fork and punch some holes in your dish; add several tablespoons of milk/cream - and gently move around the contents - lift from bottom so liquid is reaching most of the contents.
If they are still not done to your liking you can microwave 1 minutes and check again - sometimes it takes several minutes and sometimes the potatoes never get soft.
The next time you make this the best way to go about it is to slice the potatoes and cook them for a few minutes in hot water before making your recipe. I find out this works best for me.
For now you will need to add some more milk to the dish and put them in the microwave and start off heating them up for 1 minute. Test the potatoes and see if they are tender. If not heat them again for 1 minute. This should finish to cook them for you.
Just cook the potatoes first with butter and salt when soft then u can add that other stuff jeez!!?
This was the second time that I made scalloped potatoes and they were under cooked. Next time I will cook them for a short time in the microwave.
I'm truly loving all the info on this site! I made cheesy potatoes and I'm sure I can add more potatoes to correct it, but how do I cook the sliced potatoes to add to an already cooked dish? Thank you for any ideas!
Cook them up separately then slide them under what you made previously :) I do that to stretch dishes when people show up to eat!
Cook more separately and add them gradually until you get the consistency you want
you say sliced potatoes so I'm guessing these may be scalloped potatoes and they turned out just a little too "cheesy"?
Decide how many potatoes you will need and then add another good size potato just to be sure you have enough. Slice your potatoes in the same size as original and microwave them in water (or milk) (to cover) until as done as you like (it should not take very long).
Drain water (reserve milk if used) and start a new dish.
Start with a layer of "new" potatoes and add a thin layer of cheesy potatoes.
Continue with thin layers until you have used your cheesy potatoes or you until you think it will be enough to correct the problem.
You can always add a little more milk (or cream) or thin cheese sauce on top to counteract any dryness .
Let set for a while to soak up the sauce between the layers.
If you just have regular "mixed" sliced potatoes you can modify it to gently mix in the new potatoes.
I would cook exactly how you cooked the potatoes (1 potato per person) before you added the sauce, which I would assume was boiling them, then slice them in the same manner as the existing casserole potatoes. When they are cool add them to the cold casserole, mix gently to cover them in sauce. Then bake all together. Sounds yummy!!
yeah, I would just roast them, put them in a pan with foil on top for 40 - 1 hour, and then integrate them into the rest of the dish
or you could boil them but to me they come out nicer baked
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I need directions quick as this is for Christmas. They never seem to turn out good for me. What is the secret? Either the potatoes are hard or the milk curdles.
