About This Recipe
Scalloped potatoes is a classic recipe. We used to have to make them by peeling and thinly slicing mounds of potatoes. Now there are frozen and refrigerated prepared potatoes if you don’t feel like doing work that used to be part of a prison sentence. So make Scalloped Hash Brown Potatoes instead!
I have tried many varieties of refrigerated sliced potatoes and I have to say they never get tender enough for me. These spuds are coated with potassium sorbet and sodium bisulfate to maintain the color. I don’t have any scientific evidence to back this up, but I think it makes the potatoes more difficult to cook. If you do want to use them, you could try to simmer them in some milk before you bake them in the oven, but I can’t guarantee the results.
While frozen hash browns are made with similar ingredients, they almost always become tender. So that’s what I used to make scalloped potatoes now.
This recipe is very indulgent, so save it for a time when you need a lot of comfort, or for holidays like Christmas or Easter. By the way, these potatoes make a fabulous leftover recipe: just add ham and asparagus and bake again. That is, if you have any left over.
Tips for best Scalloped Hash Brown Potatoes:
- You have to thoroughly cook the onions and garlic before you assemble the casserole. They just won’t cook enough in the casserole itself.
- The potatoes do not have to thaw before you start making this recipe. They will thaw slightly as you prepare the other ingredients.
- You have to use a wire whisk to stir the cream cheese mixture so it’s smooth. No other implement works as well. You can find a whisk in any supermarket.
- Use your favorite cheese in this recipe. I just love Havarti because of its smooth tang.
Why this recipe works:
- Potatoes baked in cream is a classic combination. The cheese is just a bonus. Yum.
Steps
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1
Done
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Preheat the oven to 375°F. Spray a 13" x 9" baking dish with nonstick cooking spray. |
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2
Done
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Layer the frozen potatoes and the Havarti cheese in the baking dish and set aside. |
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3
Done
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Cook the onions and garlic in the olive oil over medium heat for 5 to 7 minutes, stirring frequently, until tender. |
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4
Done
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Meanwhile, combine the cream cheese and heavy cream in a large microwave-safe bowl. Microwave on high power for 1 minute, remove and stir with a whisk. Continue until the mixture is smooth. |
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5
Done
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Add the Alfredo sauce and the milk to the cream cheese mixture and stir with a whisk until smooth. |
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6
Done
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Slowly pour over the potatoes and cheese in the pan. Sprinkle with the Parm. |
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7
Done
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Bake, uncovered, for 40 minutes. Remove from the oven and stir. Return to the oven and bake for another 40 to 50 minutes or until the casserole is bubbling around the edges and the top is brown in spots. Let stand for 10 minutes, then serve. |
