Tri-Colored Scalloped Potatoes

Scalloped Potatoes are a classic dish with layers of potatoes and rich creamy cheese sauce on repeat! The ingredients are simple in these Scalloped Potatoes recipe but they are the perfect from scratch side dish for most any meal.

The most important thing in this scalloped potato recipe is to make sure you slice potatoes thin. No one wants to bite into a thick potato. Do they? I sure don’t. Slicing potatoes is the most time consuming part of making scalloped potatoes. While you can cut them evenly with a knife, you can save a ton of time and effort by using a mandoline to slice them.

What’s the Difference Between Scalloped Potatoes And Potatoes Au Gratin?

Scalloped potatoes are traditionally in a creamy sauce whereas au gratin potatoes have a crunchy breadcrumb topping.

How to make Tri-Colored Scalloped Potatoes

Ingredients

• 3 medium red potatoes
• 3 medium yellow potatoes
• 3 medium purple potatoes
• 2 tablespoons olive oil
• 1 sprig rosemary leaves, chopped
• Salt and pepper to taste

Directions

Preheat the oven to 400 degrees.

1. Wash the potatoes and thinly slice with a mandolin or sharp knife.
2. Lightly coat a 9-inch baking dish with nonstick spray.
3. Layer the potatoes in the baking dish, mixing the colors together.
4. Drizzle with olive oil and season with the rosemary and salt and pepper.
5. Cover with foil and bake for 30 minutes.
6. Remove the foil and bake an additional five to 10 minutes, or until golden brown.

What can I serve with scalloped potatoes?

Scalloped potatoes are great with ham or turkey, served with a green salad or side such as asparagus or broccoli.

Can I make these ahead of time?

Yes.  Although it’s not ideal. Potatoes can oxidize when exposed to air. To reduce the chances of this, soak the cut potatoes in cold water for 30 minutes before assembling. Yukon potatoes do not oxidize as fast as Russet potatoes will.

Source: PeruvianPower Foods by Manuel Villacorta, MS RD.