Scalloped Potatoes Recipe
Welcome to our food blog, where we celebrate the art of cooking and preserving delicious recipes! Today, we have a delightful treat for you: Scalloped Potatoes for canning. This timeless comfort food has been savored by generations, and now you can enjoy it year-round by preserving it in jars. This easy-to-follow recipe will not only tickle your taste buds but also warm your heart with its creamy goodness.
History of Scalloped Potatoes:
The origins of Scalloped Potatoes can be traced back to Europe, where thinly sliced potatoes were layered with cream or milk and baked to create a comforting and hearty dish. As immigrants carried their culinary traditions to North America, the recipe evolved and became a staple on dinner tables. Today, Scalloped Potatoes are loved worldwide for their creamy texture, rich flavor, and versatility.
Scalloped Potatoes Recipe
- Large saucepan
- Mandoline slicer or sharp knife
- Canning jars with lids and bands
- Water bath canner or pressure canner
- Jar lifter
- Large mixing bowl
- 6 pounds of Russet or Yukon Gold potatoes, washed and peeled
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese (optional, for added creaminess)
- Fresh parsley for garnish
- Preparation (15 minutes): Start by slicing the potatoes thinly using a mandoline slicer or a sharp knife. Rinse them in cold water to remove excess starch and set aside.
- Prepare the Creamy Sauce (10 minutes): In a large saucepan, combine the heavy cream, whole milk, minced garlic, onion powder, dried thyme, dried rosemary, salt, and black pepper. Heat the mixture over medium heat, stirring occasionally until it simmers. Remove it from the heat and set aside.
- Layer the Potatoes (10 minutes): In each sterilized canning jar, layer the sliced potatoes, slightly overlapping them to create a beautiful presentation. Optionally, add a layer of shredded cheddar cheese for extra creaminess.
- Pour the Creamy Sauce (5 minutes): Carefully pour the creamy sauce over the layered potatoes, filling the jars almost to the top. Leave about 1/2 inch of headspace to allow for expansion during canning.
- Canning (20 minutes): Wipe the jar rims clean, place the lids and bands, and tighten them securely. Process the jars in a water bath canner or a pressure canner according to the manufacturer's instructions. Processing time will vary based on your altitude and canner type.
- Cooling and Storage (1 hour): After processing, remove the jars using a jar lifter and let them cool on a towel for 12-24 hours. Check the lids to ensure proper sealing; they should be concave and not flex when pressed. Store the sealed jars in a cool, dark place for up to one year.
If you love preserving comforting recipes, here are a few similar dishes you might enjoy canning:
Creamy Tomato Basil Soup: Capture the flavors of summer with this luscious tomato soup, perfect for chilly winter days.
Pickled Beets: Add a tangy and vibrant touch to your salads and sandwiches with homemade pickled beets.
Apple Pie Filling: Preserve the taste of fall with a scrumptious apple pie filling that you can enjoy throughout the year.
Now that you have the recipe for delicious Scalloped Potatoes that you can enjoy any time of the year, it’s time to roll up your sleeves and get canning! Share the love of comfort food with your family and friends by preparing and gifting these delectable jars of Scalloped Potatoes. The warm and creamy goodness packed in each jar will surely bring smiles and satisfaction to everyone who tastes them.
Happy canning and bon appétit!
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