Peppered Scalloped Potatoes Recipe – Amazing Flavor In Every Bite

This Peppered Scalloped Potatoes recipe will become your new favorite side dish to serve not only during the holidays, but any day of the week.

Tender slices of creamy potatoes that have a ton of flavor in every bite. Best of all, it is simple and easy to prepare with just a few common ingredients that you already have in your kitchen.

It is a true comfort food side dish recipe that compliments just about any meal and is perfect to serve on Thanksgiving, Christmas or Easter.

What Is The Difference Between Scalloped Potatoes and Au Gratin Potatoes

Scalloped potatoes is a very simple dish that includes layers of thinly sliced potatoes that are cooked in a easy to make, homemade cream sauce. The sauce is most often made with a mixture of milk, heavy cream and flour.

Although Au Gratin potatoes also include layers of thinly sliced potatoes in a cream sauce, there is one ingredient that marks the difference between the two popular side dish recipes. And that key ingredient is shredded cheese.

The shredded cheese is sprinkled between the layers of potatoes. And then more cheese is sprinkled on top of the potatoes before they go in the oven to bake.

Although this sounds like it would be very easy to tell the difference between the two type of potato side dishes, it may be more confusing that you think.

Over recent years there have been several scalloped potato recipes that are topped with not only shredded cheese, but breadcrumbs as well. However, you can still tell the difference between the two because scalloped potatoes will not include cheese between the layers of potatoes.

What Type of Potatoes Make The Best Scalloped Potatoes

When it comes to making scalloped potatoes it is best to choose a starchy potato that will help thicken the sauce as it bakes. Yukon gold and Russet potatoes are the preferred choice of potatoes when it comes to making scalloped potatoes.

However, just like when I make Grilled Smashed Potatoes, I always opt for Yukon Gold potatoes instead of Russet. That is because Yukon Gold potatoes have a natural buttery flavor that pairs perfectly with the cream and pepper sauce.

In addition, the thin slices become nice and tender but still hold their shape when made into scalloped potatoes.

Peppered Scalloped Potatoes Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon red pepper flakes (optional)
• 3 cups peeled and sliced potatoes
• 2 tablespoons butter, divided
• 2 tablespoons all-purpose flour, divided

INSTRUCTIONS

Start by preheating the oven to 350°F (177°C). Then grease a small oval baking dish and set aside.

Now it is time to make the cream sauce. In a small bowl combine the half can of condensed cream of mushroom soup, milk, salt, black pepper, cayenne pepper, and red pepper flakes (if using).

I prefer to use a 2 cup glass measuring cup to make the cream sauce. I will start out by measuring the milk inside the cup.

Then I will add the remaining ingredients to the measuring cup and mix until well incorporated. This mixing method provides me with one less dish that I have to wash at the end of the day.

Set the cream sauce aside while you prepare the potatoes.

Peel & Slice The Potatoes

You will need 3 cups of thinly sliced peeled potatoes for this peppered scalloped potatoes recipe. Therefore plan on using 3-4 medium size Yukon Gold potatoes.

Start by peeling the entire potato. Then rinse off any residue and cut the potato in half from top to bottom.

Take each half and cut them into thin 1/8 inch slices. If you have a mandoline slicer, you can have the slicing done in a matter of seconds.

However, because there are so few potatoes to slice, I typically will use a sharp knife to cut the potatoes into half circles. Once they are sliced, place half of the potatoes in the bottom of the prepared baking dish.

Spread them out into an even layer. Then take 1 tablespoon of butter and cut it into small pieces.

Place the butter pieces randomly over top of the potatoes. Then pour 1/2 of the soup and milk mixture over the potatoes, being sure that it gets over all of the potatoes.

Next, sprinkle 1 tablespoon of flour over the top surface. Be sure to evenly distribute the flour so that it covers most of the potatoes.

Repeat the layers of potatoes, butter, soup mixture and flour one more time. Then use the back of a spoon to lightly press the flour into the liquid.

Baking Time

Place the baking dish in the preheated oven and bake for 1 hour. The peppered scalloped potatoes are done when the potatoes are fork tender.

You will see that the liquid is bubbling around the edges and the top begins to turn light golden brown in color. This is when to remove the dish from the oven and let it sit for 5 minutes before serving.

Frequently Asked Questions

1. Are the potatoes spicy?

When compared to plain scalloped potatoes, these peppered potatoes do have a little kick to them. However, you can adjust the spice level to your liking by adjusting the amount of pepper used in this recipe.

For instance, if you don’t want any heat at all, but love the taste of ground black pepper, omit the cayenne pepper and red pepper flakes. You can even add more black pepper to the cream sauce and also add more when you serve it.

However, if you like a little kick to your food, add more cayenne pepper and hot red pepper flakes. Although I find the ratio listed in the recipe to be a nice balance of flavor without too much heat.

2. Can I make this recipe in a slow cooker?

Because this is a small batch recipe, I prefer to cook the peppered scalloped potatoes in a small oval casserole dish instead of a slow cooker. A slow cooker heats from both the bottom and sides and may char the edges of the potatoes due to the low volume.

However, if you are making a larger batch of peppered scalloped potatoes, follow the cooking instructions in this Slow Cooker Scalloped Potatoes Recipe.

3. Can I make this ahead of time?

You can make this recipe up to 1 day in advance. Simply follow the assembly instructions as written in the recipe and then cover and refrigerate.

Once you are ready to bake the potatoes, take the dish out of the refrigerator so that it can warm to near room temperature before placing it in the oven.

I do not recommend preparing the dish more than 24 hours in advance as the potatoes will absorb too much liquid and may become too soft when baked.

4. Can I add anything else to the Peppered Scalloped Potatoes?

Although this side dish is delicious as written, you can also add thinly sliced onions or mushrooms to the layers as well. And feel free to substitute out the type of condensed cream soup to another flavor if you prefer.

Others have tried cream of chicken, cream of celery and even cream of asparagus and they all turn out delicious.

5. How do I store and reheat leftovers?

If you have any leftovers, store them in a closed container in the refrigerator for up to 5 days. Then reheat in the microwave for 30 – 60 seconds or reheat in a preheated oven set at 350°F (177°C) for 15-20 minutes.

The amount of time required to reheat will depend on the amount and thickness of the leftovers.

Enjoy! Mary

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