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Scalloped Potatoes Recipe

Scalloped Potatoes Recipe

Pinklady
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.
Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Cuisine Europe
Servings 1 Cup
Calories 300 kcal

Equipment

  • Large saucepan
  • Mandoline slicer or sharp knife
  • Canning jars with lids and bands
  • Water bath canner or pressure canner
  • Jar lifter
  • Large mixing bowl
  • Whisk

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

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