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Oct 30, 2009 06:34 AM

Leftover Scalloped Potatoes - What to do?

I have some leftover scalloped potatoes (potatoes, swiss cheese, milk, onions from Julia Child). What can I do with them? Soup? Hash?

Would love to hear ideas and get any recipes.


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  1. I think the soups would work well, diluting with a good chicken stock, blending and then heating VERY GENTLY (boiling wil clump the leftover cheese into globs). A hash might work, too, once again being very respectful of that cheese and heating very slowly and gently to create a nice, cheesey crust.

    What might be fun and a little different is to mash the scalloped potatoes into rough chunks, use half to line a pie plate, fill with a nice blend of browned seasoned meat (ground pork or beef or turkey), top with remaining potato for a crust and bake at 350 for 30-40 minutes: voila, a twist on shepherd's pie!

    1. Not a recipe, but they're best rewarmed in a nonstick skillet over medium to medium-high heat. They'll get a nice crust on the bottom that I like better than the original serving.

      This is also hands-down the best way to reheat pizza.

      2 Replies
      1. re: dmd_kc

        yes, i'd agree. keep them as scalloped, but heat them in a skillet. the crust is the best part!!!

        ps, i love scalloped potatoes i've made with jalapeƱo jack and cream. oooh la la.

        1. re: alkapal

          And serve with scrambled eggs and bacon for breakfast. Yum!

      2. They are good for breakfast with a fried egg. Maybe a dash of hot sauce if you are into that.

        dmd_kc is right about the rewarming method. Though if you have the oven on for some reason (or have a toaster oven), I still like that method for reheating it. I rarely reheat in my oven because it's a bit overkill for one serving, but if I had the oven on to make some bread or something, I'll ride out the heat to re-heat my potatoes.

        1. One of my favorite food bloggers "repurposed" her Gratin dauphinois into soup, I think it sounds amazing:

          Warning: There is some strong language in her blog, but if that doesn't bother you, head over-she's a hoot to read.

          4 Replies
          1. re: jcattles

            Great blog; thanks for introducing this!

            1. re: LJS

              I know this is off topic but I love her blog- especially her liveblogging for Top Chef. She cracks me up. It's the one blog i look at everyday.

            2. re: jcattles

              Ding ding ding... we have a winner! I'm making the gratin soup with leeks, but probably not the grilled cheese. Maybe a salad instead. Thanks JCattles for the link - an excellent read!

              1. re: jcattles

                omg she is hilarious! thanks for the recommend!

              2. Butterfly a large chicken breast and place a generous helping of your leftover scalloped potatoes inside the "pocket" along with chopped spinach and you have a wonderful stuffing. The potatoes and cheese, milk, onions will keep the chicken nicely moist.

                3 Replies
                  1. re: HillJ

                    M mm, that sounds delicious. Maybe add a little ham for a kinda cordon bleu?

                    1. re: just_M

                      Great idea! Lots of possibilities on this one. Even leftover baked ham butterflied and stuffed with the scalloped potatoes would be tasty repurpose.