What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 recipe for scalloped potatoes with pork chops that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Recipe For Scalloped Potatoes With Pork Chops
How do you make Paula Deen’s scalloped potatoes?
How do you keep scalloped potatoes from being watery?
My sauce is watery
If you stored your potatoes in water to prevent discoloring, be sure to drain them well and pat them dry before adding to your casserole. Some of the waxier potatoes can release more water than starchier ones, so look for good baking potatoes like russet or Yukon golds.
What is the difference between potato gratin and scalloped potatoes?
Still, the modern, acceptable difference between the two is that au gratin potatoes have cheese whereas scalloped potatoes are simply potatoes cooked in cream. To make things more complicated, Julia Child’s famous Scalloped Potatoes recipe is translated from a French recipe called Gratin Dauphinois.
How do you reheat pork chops and scalloped potatoes?
Preheat the oven to 350 degrees Fahrenheit. Add 2 tablespoons of water or broth (chicken, beef or vegetable) to an oven-safe pan. Place the pork chops in the pan. Reheat in the oven for 10 to 15 minutes, or until the meat is thoroughly heated.
How do you make Martha Stewart scalloped potatoes?
- Preheat oven to 375 degrees. …
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. …
- Spoon one-third of potato mixture into prepared dish. …
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes.
How do you thicken up scalloped potatoes?
To thicken scalloped potatoes, keep cooking the sauce a minute or so longer than directed before adding the cheese. This will create a rich, extra-thick sauce. You can also use whole or 2% milk in place of the fat-free milk.
Why does my sauce break in scalloped potatoes?
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
Why are my scalloped potatoes hard?
Starch Will Not Swell–Rock-Hard Scalloped Potatoes
If you have a lot of sour cream in your scalloped potatoes or add something acidic, your potatoes may not soften. You can cook the potatoes with heavy cream or milk and then, after they soften, stir in sour cream.
How do you make scalloped potatoes that don’t curdle?
The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients …
What makes scalloped potatoes scalloped?
Scalloped potatoes consist of thinly sliced potatoes layered in a casserole dish and baked with heavy cream or milk (or a combination of the two). The cream is often infused with an aromatic, such as garlic or fresh herbs.
What makes a dish scalloped?
Here lies the primary difference between the two dishes: cheese! Au gratin potatoes include grated cheese. Scalloped potatoes do not. Again, they both use milk or heavy cream (or both), and equal amounts of flour and butter to make a roux.
Which is better scalloped potatoes or au gratin?
Scalloped potatoes are much simpler. Most recipes call for the potatoes to be baked in a basic cream sauce (usually a mix of milk and heavy cream), and that’s it. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.