during The Kitchen Scalloped Potato Trials One takeaway has been that starchy potatoes like russet or Yukon Gold are best for the dish. The russets came out creamier, while the Yukon gold ornaments stayed firmer and shaped better after baking. Southern Living He agrees that Russet and Yukon Golds are the best sweetened potatoes, noting that the red peel is more waxy and may still be very hard after baking.
Once you’ve picked Russett or Yukon gold potatoes and sliced them thinly, either by hand or with a mandolin, it’s important not to rinse the slices, as their natural starch helps thicken your dish to the perfect consistency. One last tip For perfect scallop fries come from Chef Michael Simon via food web. Covering the casserole with aluminum foil helps the potatoes cook evenly. After about an hour, unveil the dish to brown the top of your delicious, creamy dinner.
