Scalloped potatoes, or potatoes au gratin, will have a golden brown crust when baked properly. Recipes for scalloped potatoes can vary a bit, according to personal taste. The potatoes may contain ham, onions, breadcrumbs or even bacon. When you plan to freeze the prepared scalloped potato dish, the potatoes need to be removed from the oven before they finish cooking to protect their texture. Once you freeze the potatoes, you may thaw them in the refrigerator or bake them frozen.
Prepare the scalloped potatoes according to the recipe. Bake the potatoes in the oven and monitor them carefully.
Remove the potatoes from the oven when they are almost tender, but not yet fully cooked. Remove them when they have a light brown color instead of a deep golden brown hue.
Place the baking dish inside the refrigerator to cool quickly.
Package the scalloped potatoes, into whatever size portions you choose, inside rigid freezer containers. Seal the containers tightly and place them into the freezer. Store the scalloped potatoes for up to 2 weeks in the freezer, for best results.
If you plan to freeze all of the potatoes in the dish they were baked in, cover the scalloped potatoes with wax paper cut to fit the top of the baking dish. Then, cover the baking dish with aluminum foil to protect the scalloped potatoes from freezer burn. Store the scalloped potatoes for up to 2 weeks in the freezer, for best results.
Add milk after the scalloped potatoes finish thawing, if they appear too thick.
Baking the scalloped potatoes from their frozen state may increase the cooking time.
Freezing scalloped potatoes may cause the texture and flavor to change. Storing the potatoes past the recommended storage time will cause them to diminish in quality.
Bake the scalloped potatoes until they reach a safe internal temperature of 165 degrees Fahrenheit.
- Ellen's Kitchen: Freezable Potatoes
- Thrifty Fun: Freezing Potatoes
- University of Georgia Cooperative Extension Service; Freezing Prepared Foods; Elizabeth L. Andress et al.; July 2002
- University of Missouri Extension; Quality for Keeps Freezing Vegetables; Barbara J. Willenberg; June 2003
- University of Wisconsin Extension; Freezing Home Prepared Foods; Mary E. Mennes