Can I substitute fresh shredded potatoes for frozen hash browns?

cheesy potato casserole with corn flakes

You can use fresh potatoes instead of frozen hash browns if you would like. You’ll need to shred the potatoes to be like hash browns, then put the shreds in a bowl of cold water. Then you’ll stir, drain, add more water and repeat a few times to remove the starch from the potatoes.

Can you freeze cooked cheesy potatoes?

Large portions of au gratin potatoes can also be frozen, to reheat a low temp oven 300-325 F for 75 minutes usually yields great results. To get the top golden again, it’s a good idea to top with some freshly shredded cheese during the last 5-10 minutes of reheating.

Where do funeral potatoes come from?

While no one is sure where exactly funeral potatoes originated, most sources attribute their spread to the Relief Society, a women’s organization within the Church of Jesus Christ of Latter-day Saints. One responsibility of society members was attending to the needs of the bereaved, including meals.

cheesy potatoes with cream of celery

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What goes well with scalloped potatoes?

Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.

What can you substitute for sour cream in cheesy potatoes?

Replace the sour cream with an equal amount of plain yogurt, which will come close to replicating the taste and the texture of sour cream. Alternatively, mix 1 ½ cups of yogurt with ½ cup of melted butter to increase the fat (and flavor content).

How do you make Paula Deen’s scalloped potatoes?


Preheat oven to 400°. Spray a 13×9-inch baking dish with cooking spray.


Arrange one-third of potato slices in bottom of prepared pan. Sprinkle potatoes with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup each Parmesan and Cheddar. …


Bake until potatoes are tender and top is golden brown, about 1 hour.

cheesy scalloped potatoes with cream of celery soup

What is the difference between au gratin and gratin?

It boils down to whether you’re using cheese or not. Like many culinary terms, the phrase au gratin derives from a French word that means something similar to “scrapings.” According to the Oxford Companion to Food, gratin simply refers to a crisply baked top.

Why won’t my scalloped potatoes get soft?

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. If you have a lot of very acidic tomatoes in a paella, the rice may never soften.

How do you keep cream from curdling in scalloped potatoes?

The best way to prevent curdling in scalloped potatoes is to start with high starch potatoes, such as Russets, that will help to thicken the sauce, use very fresh cream or half-and-half rather than whole or low-fat milk, and thicken the cream with flour or corn starch to make a sauce rather than topping the ingredients …

What’s the difference between scalloped potatoes and I’ll gratin potatoes?

Scalloped potatoes don’t use cheese.
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Scalloped potatoes traditionally do not include cheese, though some newer recipes might add cheese as a modification. Au gratin potatoes, on the other hand, calls for sprinkled cheese to be sprinkled in between each potato layer, as well as on the top of the dish.

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