BBQ Ribs

You don’t need a big fancy grill to get juicy, tender, fall-off-the-bone BBQ ribs. Your oven can produce lip-smackingly delicious ribs too!

The post BBQ Ribs appeared first on Budget Bytes.

For me, nothing says “Summer is here!” like a succulent rack of BBQ Ribs with All. Of. The. Sides. But maybe, like me, you don’t have a grill or a backyard, or any desire to stand out in the hot sun next to fire. First, I see you. Second, you don’t need a big fancy grill to get juicy, tender, fall-off-the-bone BBQ Ribs. All you need is a baking pan, some foil, and some patience to get oven-baked barbecue ribs on the table that’ll have your whole family asking for more! PS This is a great recipe for Father’s Day, the 4th Of July, or a summer barbecue. So make sure to save it!

Baked ribs on a black plater.

What you need to make BBQ Ribs

Are you ready to skip the grill and fire up your oven? Here’s what you need to make delicious oven-baked barbecue ribs that leave you wishing you’d made a double batch!

  • Ribs– your choice: baby back, spare, short, St. Louis style, you name it. Though cook times will vary, you can make any 3-pound rack using this simple recipe.
  • Barbecue Sauce– we have a great recipe for Homemade BBQ Sauce if you want to make your own, but any BBQ sauce will do. Not only does the sauce add deep flavors, but it also helps caramelize the outer layer of ribs for mouth-wateringly sticky perfection.
  • Spices– a rub is a must if you want to add deep flavor to ribs. For this recipe, we will make our own rub with salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cayenne, and mustard powder, but if you have a favorite brand, use 5 tablespoons.
  • Butter – mixing the dry rub with melted butter makes it easy for the seasoning to stick to your ribs as they bake. The butter also adds flavor and keeps your ribs from getting dry.
  • Liquid– placing liquid in the pan will help keep your ribs from drying out. You can use any liquid: water, chicken broth, and if you’re making pork ribs, apple juice works beautifully.

How To Pick Ribs

Here are a few helpful tips to keep in mind when picking ribs:

  1. Look for meaty ribs that are the same thickness from end to end. Press your finger down into the rib to get a feel for how much meat there is on the bone.
  2. Look for ribs marbled throughout with fat, which keeps them juicy and adds flavor. Pass on ribs with big clumps of fat, which adds to the weight and cost of the rack but has to be trimmed before baking.
  3. The ribs should be about the same size and thickness from end to end, which ensures even cooking. Of course, you’ll have some natural tapering at one end, but avoid racks with a considerable size difference from end to end.
  4. Plan on at least 3 to 4 ribs per serving and buy accordingly.
Cut ribs on a white plate with mashed potatoes and green beans.

What To Serve With BBQ Ribs

Kick up your BBQ Ribs 100 notches by serving them with delicious, easy-to-make Budget Bytes classics like:

How To Store And Reheat Ribs

Wrap ribs tightly in plastic or foil and place them in an airtight container. Store leftovers in the fridge for up to three days or in the freezer for up to three months. To reheat from frozen, thaw the ribs in your fridge overnight. When ready to cook, bring the ribs to room temperature while you preheat your oven to 250°F. Line a sheet pan with a rack and fill the pan with a few cups of water. Wrap the ribs in foil, place them on a sheet pan, and warm for about 20 to 30 minutes or until steaming.

Baked ribs on a rack.
Print

BBQ Ribs

You don't need a big fancy grill to get juicy, tender, fall-off-the-bone BBQ ribs. Your oven can produce lip-smackingly delicious ribs too!
Course Dinner, Lunch
Cuisine American
Total Cost ($11.76 recipe / $2.94 serving)
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 25 minutes
Servings 4 servings of 3-4 ribs
Calories 987kcal

Ingredients

  • 3 lbs pork ribs $8.82
  • 4 Tbsp butter, melted $0.37
  • 2 tsp salt $0.10
  • 1 tsp black pepper $0.10
  • 2 tsp garlic powder $0.20
  • 2 tsp onion powder $0.20
  • 2 tsp smoked paprika $0.20
  • 1 Tbsp brown sugar $0.04
  • 2 tsp cayenne $0.20
  • 2 tsp ground mustard $0.20
  • 3 cups chicken broth $0.39
  • 1 1/2 cups BBQ sauce $0.94

Instructions

  • Place an oven rack in the center of the oven and preheat it to 300°F. Trim the ribs, removing excess fat. Trim the thicker end to even out the thickness. (Cook the trimmed meat with the ribs as a cook's bonus.) Turn the ribs over and remove the silvery membrane from the back of the ribs.
  • Line a sheet pan that's at least 2 inches deep with heavy-duty aluminum foil and place a wire cooling rack in it. If you do not have a cooling rack, crumple a long sheet of aluminum and roll it into a rack-sized donut that is at least 2 inches thick. Place the trimmed ribs on the rack. Pat off any excess moisture with a paper towel.
  • Make a rub by mixing salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cayenne, ground mustard, and melted butter.
  • Rub the seasoning generously all over the meaty top of the ribs in a thick layer.
  • Pour chicken broth into the sheet pan, being careful not to pour it on the ribs. Place the sheet pan in the oven. Lower the temperature to 250°F. Bake uncovered for 30 minutes.
  • Cover the ribs in aluminum foil and bake for 60 minutes, rotating the sheet pan midway through.
  • Remove the aluminum foil and brush the ribs with 1 cup of bbq sauce. Bake for an additional 30 minutes or until tender. Every rack is different. The ribs are ready when a fork can easily pull the meat off the bone.
  • Turn the heat in the oven on broil. Brush the ribs with an additional 1/2 cup of bbq sauce and place under the broiler for a few minutes, just until a little char develops. Remove the ribs from the oven and rest for 15 minutes. Cut the ribs to your desired size, serve, and try not to lick your fingers!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 987kcal | Carbohydrates: 51g | Protein: 40g | Fat: 69g | Sodium: 3208mg | Fiber: 2g
Cut ribs on a plate lines with parchment paper.

How to Make BBQ Ribs – Step by Step Photos

Trimming silver skin off the back of a rib rack.

Place a rack in the center of the oven and preheat it to 300°F. Trim the ribs, removing any big clumps of excess fat. Trim the thicker end to even out the thickness and cook the trimmed meat along with the ribs. Cook’s bonus! Turn the ribs over and remove the silvery membrane from the back of the ribs. It gets rubbery when cooked. Use a pairing knife or other sharp small knife to cut away at the skin while you pull it.

Trimmed ribs on a rack.

Line a sheet pan that’s at least 2 inches deep with heavy-duty aluminum foil and place a rack in it. Place the trimmed ribs on the rack. If you do not have a cooling rack, crumple a long sheet of aluminum and roll it into a rack-sized donut that is at least 2 inches thick. Place the trimmed ribs on the rack or aluminum donut. Pat off any excess moisture with a paper towel.

Ingredients for dry rub in a white bowl.

Make a rub by mixing 2 teaspoons of salt, 1 teaspoon of pepper, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of smoked paprika, 1 tablespoon of brown sugar, 2 teaspoons of cayenne, 2 teaspoons of mustard powder, and 4 tablespoons of melted butter.

Covering ribs with dry rub that are set on a rack.

Rub the seasoning generously all over the meaty top of the ribs.

Adding broth to a sheet pan with ribs on a rack.

Pour the chicken broth into the sheet pan, being careful not to pour it on the ribs. Place the sheet pan in the oven. Lower the temperature to 250°F. Bake uncovered for 30 minutes. Cover the ribs in aluminum foil and rotate the sheet pan front to back. Bake for another 30 minutes, then rotate the sheet pan again and bake for an additional 30 minutes.

Adding BBQ sauce to baked ribs on a rack.

Remove the aluminum foil and brush the ribs with 1 cup of bbq sauce. Bake for an additional 30 minutes or until tender. Every rack is different. The ribs are ready when a fork can easily pull the meat off the bone.

Finished baked ribs on a rack.

Turn the heat in the oven on broil. Brush the ribs with an additional 1/2 cup of bbq sauce and place under the broiler for a few minutes, just until a little char develops. Remove the ribs from the oven and rest for 15 minutes. Cut the ribs to your desired size, serve, and try not to lick your fingers!

Cut ribs on a white plate with mashed potatoes and green beans.

More Easy BBQ Recipes

The post BBQ Ribs appeared first on Budget Bytes.

French Onion Dip

A delicious healthy take on French Onion Dip made with caramelized onions, creamy Greek yogurt, and fresh herbs. A perfect make-ahead appetizer for potlucks and parties.

A delicious healthy take on French Onion Dip made with caramelized onions, creamy Greek yogurt, and fresh herbs. A perfect make ahead appetizer for potlucks and parties.
A delicious healthy take on French Onion Dip made with caramelized onions, creamy Greek yogurt, and fresh herbs. A perfect make-ahead appetizer for potlucks and parties.

Grilled Tomatoes

Savory grilled tomatoes with garlic and oregano, olive oil and balsamic vinegar. A delicious, healthy, summery side dish in 20 minutes! Vegan.

Savory grilled tomatoes with garlic and oregano, olive oil and balsamic vinegar. A delicious, healthy, summery side dish in 20 minutes! Vegan
Savory grilled tomatoes with garlic and oregano, olive oil and balsamic vinegar. A delicious, healthy, summery side dish in 20 minutes! Vegan.

Baked Eggs

These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper along with roasted potatoes, zucchini, and tomatoes. Top them with feta and fresh herbs.

These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper along with roasted potatoes, zucchini, and tomatoes. Top them with feta and fresh herbs.
These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper along with roasted potatoes, zucchini, and tomatoes. Top them with feta and fresh herbs.

Caprese Salad

You’ll love everything about this Caprese Salad! Made with juicy summer tomatoes, fresh mozzarella cheese, basil leaves, and a balsamic glaze, we give it a little “upgrade” with Basil Oil.

You'll love everything about this Caprese Salad! Made with juicy summer tomatoes, fresh mozzarella cheese, basil leaves, and a balsamic glaze, we give it a little "upgrade" with Basil Oil.
You'll love everything about this Caprese Salad! Made with juicy summer tomatoes, fresh mozzarella cheese, basil leaves, and a balsamic glaze, we give it a little "upgrade" with Basil Oil.

Smash Burger

If you love a meaty, juicy burger patty with loads of crispy edges and charred crooks and crannies, this Smash Burger recipe is for you!

The post Smash Burger appeared first on Budget Bytes.

If you love a meaty, juicy burger patty with loads of crispy edges and tons of smoky crooks and crannies for your favorite sauce or cheese to sink into, this Smash Burger recipe is for you! Will you be left with a greasy stovetop? Undoubtedly. Will your smoke alarm holler? Probably. Will it be worth it? A million times YES. Plus, you get four burgers for what you’d pay for just one at a restaurant. Oh haiiiii, Budget-Friendly Smash Burger! Let’s be best friends.

Side shot of a Smash Burger with a toothpick in the bun.

What is a Smash Burger?

Unlike traditional burger patties that are thick and round, a Smash Burger has a thin patty with crispy, charred edges packed with smoky flavor. You make a smash burger by smashing a ball of ground beef onto an ungreased, hot, flat surface.

Ingredients for The Best Smash Burger

Smash Burgers are easy (though a bit messy) to make, ridiculously delicious, and perfect for a weekend get-together. Here’s what you’ll need to make a Smash Burger:

  • Ground Beef- Don’t use lean ground beef. You need fat for a smashed patty to be flavorful and juicy. Instead, use 80/20 ground beef, which means the beef is 80% meat and 20% fat. If you want to make your burger patties with ground turkey or ground chicken the same rule applies.
  • Butter- Adding frozen butter to the beef mix helps give you juicy results with deep, meaty flavors while also delivering smoky, crispy edges. To add even more depth to your burger, you should butter your buns before toasting them.
  • Seasoning – We use our Homemade Burger Seasoning, but you can also season this burger with a teaspoon of salt and a quarter teaspoon of black pepper. For a little more kick, try using a teaspoon of your favorite spicy blend, like our Homemade Cajun Seasoning.
  • Buns- What’s a burger without a fabulous bun? I prefer potato buns, but classic white, pretzel, brioche, or sesame buns are great choices too. You can also wrap your patty in a big, juicy lettuce leaf!
  • Toppings – If you want to make a cheeseburger, I recommend American cheese, which melts beautifully. We went super-classic with lettuce, red onion, and slices of tomato for our toppings, and skipped sauces that would overpower the flavor of our patty. But you do you. Other toppings that work fabulously are slices of avocado and crispy bacon topped with a fried egg. Or smother your patty with sautéed mushrooms and onions and smoky chipotle peppers.
Overhead shot of three Smash Burgers tucked into a tray with fries nestled around them.

Tips For A Great Smash Burger

  1. Chill your beef. Cold burgers have solidified fat. That means more fat stays in the patty as it cooks, producing a crispy brown exterior with a juicy interior.
  2. Salt your burgers when you’re ready to cook them. Salt denatures the proteins in ground beef very quickly, and it only takes minutes to transform the patty into a dry, rubbery, meatloaf-like texture.
  3. Use a cast iron or heavy-bottomed stainless steel pan which holds heat when a cold patty hits it. Do not use a non-stick pan; you should never heat non-stick to high temperatures.
  4. Use the biggest, heaviest spatula you have to smash your burger. If you need more leverage, place a tall, thick, heavy glass lip-side down on the spatula and place your palm on its bottom to smash down even more.
  5. To ensure your burgers are cooked evenly, use a meat thermometer to check for doneness. The internal temperature of a cooked burger should be 160°F.

What To Serve With Smash Burgers

We paired our Smash Burgers with our Oven Baked Steak Fries and they were absolutely AMAZING. You can also try our super crispy Garlic Parmesan Oven Fries. Other great options are our Easy Creamy Coleslaw or our Summer Vegetable Pasta Salad.

How To Store Smash Burgers

You can store cooked patties in an airtight container for up to 4 days. Then, reheat the patties in a preheated pan until steaming hot. Avoid using a microwave, which will leave you with rubbery results. If you’d rather freeze the burgers, don’t cook the patties. Instead, freeze the buttered, unseasoned ball-shaped portions wrapped in plastic or wax paper in an airtight container. Take them out of the freezer the day before you want to prepare them and thaw them overnight in your fridge.

Side shot of a Smash Burger with a toothpick in the bun with a second Smash Burger in the background.
Side shot of a Smash Burger with a toothpick in the bun and french fries in the background.
Print

Smash Burger

If you love a meaty, juicy burger patty with loads of crispy edges and tons of smoky crooks and crannies for your favorite sauce or cheese to sink into, this Smash Burger recipe is for you!
Course Dinner, Lunch
Cuisine American
Total Cost ($11.85 recipe / $2.96 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 burgers
Calories 516kcal

Ingredients

  • 1 lb ground beef $6.99
  • 4 Tbsp frozen salted butter, divided $0.56
  • 3 tsp Homemade Burger Seasoning $0.33
  • 4 burger buns $2.99
  • 4 leaves iceberg lettuce $0.37
  • 1 tomato, sliced into thin rounds $0.45
  • 1/4 small red onion, sliced into thin rounds $0.16

Instructions

  • Separate the ground beef into four equal portions.
  • Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the beef until you are ready to cook. Place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.
  • When the skillet is smoking hot, sprinkle a 3/4 teaspoon of burger seasoning all over the beef ball, then place it in the pan.
  • Smash down with a spatula and keep the spatula on the burger as it cooks. When you see the top of the patty change color (about 2 minutes), carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.*
  • When you have loosened the patty, flip it and smash it again. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.
  • While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns. Place them buttered side up on a sheet pan and toast in the oven for a few minutes until golden.
  • Assemble the burgers. Place the burger on the bottom bun and top with onion rounds, tomato slices, and lettuce. Add the top bun and enjoy the crispiest, smokiest, burger ever!

See how we calculate recipe costs here.

Notes

*If you want to make this a cheeseburger, as soon as you flip the patty and smash it again, remove the spatula and top the patty with a slice of cheese. I prefer American, as it melts beautifully. 

Nutrition

Serving: 1burger | Calories: 516kcal | Carbohydrates: 23g | Protein: 24g | Fat: 36g | Sodium: 453mg | Fiber: 1g
Side view of Smash Burger being held by two hands.

How to Make Smash Burgers – Step by Step Photos

Overhead shot of one pound of ground beef separated into quarters.

Separate 1 pound of ground beef into four equal portions.

Overhead shot of frozen, grated butter being tucked into a ball of beef.

Grate 1/2 tablespoon of frozen butter onto each portion. Wrap the meat around the butter and shape it into a ball. Chill the balls of beef until you are ready to cook. When it’s go time, place an ungreased cast iron skillet over high heat. Turn on your exhaust fan. Open a window.

Overhead shot of ball of beef in a black cast iron pan.

When the skillet is smoking hot, sprinkle a 3/4 teaspoon of our Homemade Burger Seasoning all over the beef ball, then place it in the pan.

Overhead shot of raw Smashed Burger patty in a black cast iron pan being smashed by a silver spatula.

Smash down with a spatula to create an even patty about 1/4 to a 1/2 inch thick. When you see the top of the patty change color (about 2 minutes), gently slide the spatula back and forth to take it off the top of the patty. Then, carefully work the spatula under the patty. Take your time with this step, as the patty will be stuck to the pan.

Overhead shot of cooked Smashed Burger patty in a black cast iron pan.

When you have loosened the patty, flip it and smash it again. If you want to make a cheeseburger, top the patty with a slice of cheese. Cook for 2 minutes more, remove the patty from the pan, and rest it on a cooling rack. Wipe the pan down with a paper towel and cook the remaining patties.

Overhead shot of melted butter being brushed onto a bun in a sheet pan with other buns.

While the patties rest, place a rack in the top third of your oven and put it on broil. Melt the remaining 2 tablespoons of butter and brush it onto the inside of the buns.

Overhead shot of toasted buttered buns in a sheet pan.

Toast the buns buttered side up in the oven for a few minutes until golden. Assemble your burgers with red onion rounds, slices of tomato, and lettuce. Top the burger with the remaining bun and chow down, my friend!! Don’t forget to say “I cook. You clean.” as you get showered with compliments! #Trust

Overhead shot of three Smash Burgers tucked into a tray with fries nestled around them.

More Great Burger Recipes

The post Smash Burger appeared first on Budget Bytes.

Strawberry Galette

This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.

This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.
This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.

Pavlova

How to make a beautiful Pavlova- a simple dessert in elegant disguise! Light and airy, topped with whipped cream and fresh berries, it’s perfect for celebrations and gatherings. Can be made ahead, and gluten-free!

Pavlova with fresh berries and lofty whip cream. A light and airy dessert perfect for celebrations and gatherings. With a little planning ahead, this is easier than you may think!  
How to make a beautiful Pavlova- a simple dessert in elegant disguise! Light and airy, topped with whipped cream and fresh berries, it's perfect for celebrations and gatherings. Can be made ahead, and gluten-free!

Flounder Piccata

Flounder piccata is breaded and lightly pan fried served in a lemon white wine butter sauce with capers and parsley. A delicious way to prepare fish! Flounder Piccata This Flounder Piccata recipe is an excellent way to prepare fish for people who are n…

Flounder piccata is breaded and lightly pan fried served in a lemon white wine butter sauce with capers and parsley. A delicious way to prepare fish! Flounder Piccata This Flounder Piccata recipe is an excellent way to prepare fish for people who are not fond of fish. Flounder has a mild flavor and tender texture

Scalloped Potatoes

Velvety Scalloped Potatoes are the little black dress of your dinner table. Fabulous enough for a party and easy enough for a weeknight meal!

The post Scalloped Potatoes appeared first on Budget Bytes.

These creamy, velvety, and oh-so-buttery Scalloped Potatoes will become the little black dress of your dinner table! Fabulous enough for a holiday party and easy enough for a weeknight meal, you should definitely keep this luscious Scalloped Potato recipe front and center in your arsenal.

Overhead shot of scalloped potatoes in a white casserole dish.

What Are Scalloped Potatoes?

Quite simply, scalloped potatoes are sliced potatoes layered in a deep dish and baked in a thickened milk sauce flavored with spices. You bake the potatoes until they’re fork tender, about an hour in a 350°F oven, depending on the size and depth of the casserole dish. (The deeper the dish, the longer it takes to cook.)

The difference between scalloped and au gratin potatoes

Though they look very similar, there are two key differences between scalloped potatoes and au gratin potatoes.

  1. First, scalloped potatoes are cut about twice as thick as au gratin.
  2. Second, scalloped potatoes are simply potatoes baked in a milk sauce. Au gratin potatoes are layered with cheese and are also topped with cheese and bread crumbs.

Ingredients for Scalloped Potatoes

The beauty of this dish is its simplicity. You only need a few pounds of potatoes and a few cups of seasoned milk sauce to make it a straight stunner. So what ingredients do you need to make Scalloped Potatoes? I’m glad you asked!

  • Potatoes– of course! But not just any potato. You want a potato that holds its shape when baked, like a Yukon gold, a red, or a russet potato. You can also use sweet potatoes!
  • Butter and Flour – together, these ingredients make a roux, which thickens the milk sauce. Substitute the butter with cooking oil or vegan butter to keep things dairy-free. If you can’t do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Add the chicken stock to the milk and bring to a boil for one minute as you stir constantly. Then add the seasonings.
  • Milk– is the foundation of the creamy sauce that flavors the scalloped potatoes as they bake. It’s best to use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with coconut milk, but again, go full fat. You need that fat to help thicken the sauce and add a velvety texture.
  • Chicken Stock – adds depth to the milk sauce. You can substitute it with vegetable broth if you prefer.
  • Spices – flavor the sauce and in turn, flavor the potatoes. I use a touch of nutmeg, onion powder, and garlic powder to create depth and a pinch of cayenne pepper to add a little heat. You can, of course, substitute these with your favorite spice blend. Add 3/4 teaspoon of the blend and taste the sauce before adding more.
Overhead shot of scalloped potatoes in a white casserole dish with a wooden spoon over it holding a spoonful of potatoes.

Do you have to blanch scalloped potatoes?

No, you don’t HAVE TO blanch scalloped potatoes. I blanch my potatoes because it shortens their baking time and ensures I don’t get a mouth full of crunchy half-cooked gray potatoes after an hour of baking. You see, slicing 3 pounds of potatoes by hand takes a minute. (Yes, you can use a mandolin, but we keep our equipment use very basic in the Budget Bytes kitchen.) Raw potatoes turn grayish brown when exposed to air, so you should keep them under water to keep them from oxidizing. At that point, you might as well boil them in salted water for a few minutes to add flavor, prevent browning, and shorten their baking time while you’re at it.

How To Make Scalloped Potatoes Ahead Of Time

You can make scalloped potatoes up to a day ahead of time. Follow every step, but only bake them for 45 minutes. Under-baking the potatoes means when you warm them up the next day, they won’t transform into mush. Cool the potatoes, place plastic wrap or parchment paper right on the surface, wrap the dish well with plastic or foil, and refrigerate. About an hour before you want to serve them, unwrap and bring them to room temperature on the counter, about 20 minutes. Then bake the uncovered dish until a fork inserted into the potatoes meets zero resistance, about 20 minutes. Make sure to rest them for 15 to 20 minutes before serving, so the sauce has a chance to firm up.

7 Tips For Making The Best Scalloped Potatoes

  1. Choose the right potato: waxy with thin skins, like Yukon gold, russet, or red. They will keep their shape during baking, so you don’t end up serving mush.
  2. Slice all of the potatoes to the same thickness, so they cook evenly. Go for about 1/4 inch thick.
  3. Keep the potatoes under water to prevent browning. Salt the water to add flavor and bring them to a boil for five minutes to help them cook faster in the oven.
  4. When adding liquid to a roux, in this case, milk and chicken broth, it should be hot to prevent the butter from clumping and creating lumps.
  5. Only use glass or ceramic casserole dishes. Metal dishes can turn your potatoes gray.
  6. Even if you’re in a rush, don’t cook the potatoes at high heat. It will cause the milk sauce to curdle. If you’re short on time, blanch the potatoes a little longer before layering them in your dish.
  7. As soon as you can slip a fork into the potatoes without any resistance, take the casserole dish out of the oven. If you overcook scalloped potatoes, they turn to mush.
Overhead shot of scalloped potatoes in a white casserole dish with a wooden spoon over it holding a spoonful of potatoes.

What goes with scalloped potatoes?

Here are some easy and budget-friendly recipes that are great for serving with scalloped potatoes:

How To Store Leftover Scalloped Potatoes

Place leftovers in an airtight container with plastic wrap or parchment paper covering their surface. Store them in the fridge for up to 4 days. While you can freeze scalloped potatoes, the cream sauce can get a touch grainy when reheating, and the texture of the potatoes does change a bit. If you freeze them, portion them, and store the potatoes in an air-tight container with parchment or plastic wrap on the surface to prevent freezer burn. They should keep for up to 2 weeks. Thaw in the fridge overnight before reheating.

How To Reheat Scalloped Potatoes

Bring the potatoes to room temperature on the counter (about 20 to 30 minutes) before placing them in a 350°F and baking them until they start to steam. You can also warm up leftovers in a microwave at 50% power. Depending on the microwave and portion size, it should take 2 to 4 minutes. Just look for the steam.

Overhead shot of scalloped potatoes in a white casserole dish.
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Scalloped Potatoes

These creamy, velvety, and oh-so-buttery Scalloped Potatoes will become the little black dress of your dinner table! Fabulous enough for a holiday party and easy enough for a weeknight meal.
Course Dinner
Cuisine American
Total Cost ($4.96 recipe / $0.55 serving)
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 9 cups
Calories 223kcal

Ingredients

  • 3 lbs Yukon gold potatoes (6 to 8 medium potatoes)* $3.29
  • 6 1/2 tsp salt, divided $0.18
  • 5 Tbsp salted butter* $0.70
  • 5 Tbsp All-purpose flour* $0.04
  • 2 cups milk* $0.50
  • 1 cup chicken broth* $0.16
  • 1/4 tsp black pepper, freshly ground $0.01
  • 1/4 tsp onion powder $0.03
  • 1/4 tsp garlic powder $0.03
  • 1 pinch nutmeg $0.01
  • 1 pinch cayenne pepper $0.01

Instructions

  • Place a rack in the center of your oven and preheat to 350°F. Grease a 9×9 casserole dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4 inch thick, add to the salted water, and boil for five minutes. Strain the potatoes.
  • Mix the milk and chicken stock in a microwave-safe dish and warm the liquid until it's barely steaming. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, constantly stirring, until the paste begins to bubble.
  • Add the hot milk and chicken stock mixture, stirring as the sauce thickens. Bring it to a boil.
  • Add the remaining 1/2 teaspoon of salt, black pepper, garlic powder, onion powder, nutmeg, and cayenne pepper. Lower the heat, and cook the milk sauce for two minutes more. Remove from the heat.
  • Layer half of the potatoes in the pan and cover with half of the sauce.
  • Repeat the layering process for the final layer.
  • Spread the sauce on top of the potatoes in an even layer, from edge to edge. Cover the dish with aluminum and bake for 30 minutes.
  • Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Cool for 15 minutes before serving.

See how we calculate recipe costs here.

Notes

*Substitute Yukon Gold potatoes with red potatoes or russet potatoes.
*Substitute butter with cooking oil or vegan butter.
*If you can’t do flour, add the milk to the pan and warm it while you dissolve 2 tablespoons of cornstarch in the chicken stock. Next, add the chicken stock to the milk and bring it to a boil for one minute as you stir constantly. Then add the seasonings.
*Use whole milk, as the less fat you have in the dairy, the more likely the sauce will break or become grainy. If you prefer a dairy-free sauce, substitute the milk with full-fat coconut milk.
* Substitute chicken stock with vegetable broth if you prefer.

Nutrition

Serving: 1cup | Calories: 223kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Sodium: 1856mg | Fiber: 3g
Side shot of scalloped potatoes in a white casserole dish with a wooden spoon over it holding a spoonful of potatoes.

How to Make Scalloped Potatoes – Step by Step Photos

Overhead shot of a red Dutch oven with sliced potatoes in salted water.

Place a rack in the center of your oven and preheat to 350°F. Grease a 9×9 casserole dish or any 2-quart baking dish. Fill a large pot with a gallon of water and add 6 teaspoons (2 tablespoons) of salt. Peel and slice potatoes 1/4-inch thick, then add them to the salted water to prevent browning. Bring to a boil and blanch for 5 minutes before taking the potatoes off the heat. Strain the potatoes.

Overhead shot of silver pan with melted butter and a hand adding flour with a silver scoop.

Mix 2 cups milk and 1 cup chicken stock in a microwave-safe container and heat for 1 minute, or until steaming. Melt 5 tablespoons of butter in a heavy-bottomed saucepan, then add 5 tablespoons of flour. Cook, constantly stirring, until the paste bubbles but does not brown, about 2 minutes.

Overhead shot of cream being in a measuring cup being added to sauce in a silver pan with a whisk in it.

Add the hot milk and chicken broth mixture to the pan, stirring as the sauce thickens. Bring it to a boil.

Overhead shot of a cream sauce in a silver pan with with spices being added to it.

Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, a pinch of nutmeg, and a pinch of cayenne pepper. Lower the heat, and cook for two minutes more, stirring constantly. Remove from the heat.

Overhead shot of scalloped potatoes being layered into a white casserole dish.

Pat the drained potatoes dry before layering half in the casserole dish. Top with half of the milk sauce.

Overhead shot of raw scalloped potatoes in a white casserole dish with cream sauce being poured into it.

Add the final layer of potatoes to the casserole dish and top with the remaining sauce.

Overhead shot of raw scalloped potatoes covered in cream sauce in a white casserole dish.

Distribute the sauce evenly over the top of the potatoes, making sure they are covered edge to edge. Cover the casserole dish with aluminum foil and bake for 30 minutes. Covering them helps trap steam, so the potatoes cook evenly.

Overhead shot of scalloped potatoes in a white casserole dish.

Remove the aluminum and bake for an additional 30 minutes, or until the potatoes are bubbly and golden brown and a knife inserted into the potatoes meets no resistance. Allow the potatoes to cool for at least 15 minutes before serving. It’s optional, but I like to garnish the dish with a tablespoon of chopped Italian parsley. Get ready to start collecting compliments! This recipe is a win!

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