If you’re looking for the perfect comfort food, you can’t go wrong with Ree Drummond's scalloped potatoes. This classic dish is a favorite among home cooks, and is sure to please even the pickiest eaters. The creamy sauce and the tender potatoes make for a delicious side dish or main course. Whether you’re making it for a family dinner or a special occasion, Ree Drummond's scalloped potatoes are sure to be a hit.
What You'll Need
To make Ree Drummond's scalloped potatoes, you’ll need:
- 5 pounds of potatoes, peeled and sliced
- 1 cup of butter
- 1 cup of all-purpose flour
- 2 cups of milk
- 3 cups of grated cheddar cheese
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 tablespoons of butter, melted
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking dish and set aside. In a large pot, melt 1 cup of butter over medium heat. Add the flour and stir until the mixture is smooth. Slowly add the milk, stirring constantly until the sauce thickens. Add the salt and pepper, stirring until combined. Add the grated cheese and stir until melted. Remove from heat.
In the prepared baking dish, layer the potatoes and cheese sauce. Drizzle the melted butter over the top. Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the top is golden brown. Serve hot.
Variations
Ree Drummond's scalloped potatoes can be easily customized to suit your individual tastes. Try adding some cooked bacon, ham, or sausage for a heartier dish. You can also add some chopped onion or bell peppers for extra flavor. If you like a little spice, try adding some cayenne pepper or hot sauce to the cheese sauce. You can also try replacing the cheddar cheese with other types of cheese, such as mozzarella, Swiss, or Gruyere.
Serving Suggestions
Ree Drummond's scalloped potatoes are a delicious side dish for any meal. Try serving them with crispy fried chicken, roasted pork, or grilled steak. They also make a great topping for burgers or hot dogs. If you're looking for a vegetarian option, try substituting the meat with cooked beans or tempeh. For a complete meal, serve with a side of roasted vegetables and a green salad.
Storage
Leftover scalloped potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes in an oven-safe dish and bake in a 350 degree Fahrenheit oven for 15 minutes, or until heated through.
Frequently Asked Questions
What is the best way to cut potatoes for scalloped potatoes?
The best way to cut potatoes for scalloped potatoes is to use a mandoline or food processor to slice the potatoes into thin, even slices. If you don't have either of these tools, you can also use a sharp knife to cut the potatoes into thin slices.
Can I use other types of potatoes for scalloped potatoes?
Yes, you can use any type of potato for scalloped potatoes. Yukon gold potatoes are particularly good for this dish, as they are creamier and more flavorful than other types of potatoes.
Can I make Ree Drummond's scalloped potatoes ahead of time?
Yes, you can make Ree Drummond's scalloped potatoes ahead of time. To do this, prepare the dish as directed, but do not bake it. Instead, cover the dish with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to bake, remove the plastic wrap and bake in a preheated 350 degree Fahrenheit oven for 45 minutes, or until the potatoes are tender and the top is golden brown.
Can I freeze Ree Drummond's scalloped potatoes?
Yes, you can freeze Ree Drummond's scalloped potatoes. Allow the dish to cool completely, then wrap it tightly with plastic wrap or aluminum foil. Place in a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight. Place in an oven-safe dish and bake in a 350 degree Fahrenheit oven for 15 minutes, or until heated through.
What can I do with leftover scalloped potatoes?
Leftover scalloped potatoes can be used for a variety of dishes. Try using them to make potato pancakes, frittatas, or soup. You can also use them as a topping for burgers or hot dogs, or as a side dish for breakfast or lunch.
