Easy Cheesy Potatoes Recipe - I Heart Naptime (2024)

FAQs

Easy Cheesy Potatoes Recipe - I Heart Naptime? ›

Soak the potatoes in water.

This is a step that grandma always did; she said it was to prevent the potatoes from browning or oxidizing. I tried it many times without the soak, and the dish always turned out dry. Turns out that grandmas trick was the perfect way to keep these potatoes moist.

Soak the potatoes in water.

This is a step that grandma always did; she said it was to prevent the potatoes from browning or oxidizing. I tried it many times without the soak, and the dish always turned out dry. Turns out that grandmas trick was the perfect way to keep these potatoes moist.

Over the years, I've had lots of you ask if you can prep this recipe in advance — and the answer is yes! For make-ahead scalloped potatoes, just bake the scalloped potatoes and let them cool completely to room temperature. Then cover tightly and refrigerate for up to 3 days.

Reheating them in the oven at 400° will re-crisp the potato skin while keeping the filling inside nice and creamy still. The potatoes will take about 15 to 20 minutes to reheat again. If you're in a rush, microwaving them is fine too, though parts of the potato might turn a little tough due to uneven heating.

Because potatoes take a while to cook through, this dish tends to bake for an hour or more. Keeping it covered with foil for 2/3 of the cooking time will ensure that they are well on their way to doneness before exposing the top to the heat element for browning.

To bake potatoes slowly in the oven without drying them out, try wrapping each potato in aluminum foil before placing them in the oven. This helps retain moisture during the baking process.

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Almost always there are two reasons the potatoes turned black... exposure to air or oxygen and black spot bruising.

That's why this Slow-Cooker Cheesy Potato Breakfast Casserole makes it so easy to turn a side dish into an anytime meal. For a step-by-step look at How to Make Cheesy Potato Casserole, check out our video. Store any leftovers in an airtight container in the refrigerator up to 4 days.

How long to reheat potatoes in oven at 350? ›

The Best Way to Reheat a Baked Potato

The skin crisps up beautifully, and the interior gets hot and fluffy. Plus, you can reheat a whole rack of baked potatoes in one go. Preheat the oven to 350 degrees. Place potato on a baking sheet or directly on the oven rack, and bake for 15-20 minutes, or until heated through.

To keep cooked potatoes warm, place them in a covered pot or casserole dish and then put the dish in a preheated oven set to 200°F (93°C). This will help to maintain the temperature of the potatoes and prevent them from drying out.

Remove baked potato from the refrigerator, slice in half lengthwise, and let come to room temperature. Add a small amount of olive oil to a skillet over medium heat. Place the potato cut side down on the skillet, and let it warm up. Put the lid on to steam the potato and help it warm all the way through.

If you baked the potatoes, let cool before sealing up in the plastic tubs, then refrigerated they should be fine.

Cover and store in fridge. To reheat, preheat oven to 170°C. Cover with foil and bake for 20 minutes or until heated through.

If a potato is undercooked, it can be dense and unappetizing, while an overcooked potato can become dry and mealy. A meat thermometer can help you avoid either scenario. To ensure your potato is fully cooked, insert the thermometer into its thickest part, and wait for the reading to stabilize.

Potatoes or rice can remain rock-hard after prolonged cooking. Starch will not swell if it is acidic. 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.

What's the best way to expel water? The most common method is to wrap the shredded potatoes in a kitchen towel, then squeeze to release as much liquid as you can.

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. You can try out these sauce thickening tips, too!