Can you substitute water for milk in scalloped potatoes?

Scalloped potatoes are a classic comfort food dish that is easy to make and enjoy. The traditional recipe calls for thinly sliced potatoes, a creamy sauce made with milk or cream, and cheesy goodness baked to perfection. But what if you want to lighten it up a bit by using water instead of milk? Can you substitute water for milk in scalloped potatoes? The quick answer is yes, you can use water instead of milk. While the dish may turn out a little different, it’s still possible to make tasty scalloped potatoes with water. Keep reading to learn more about how to adjust the recipe and what results you can expect.

The Purpose of Milk in Scalloped Potatoes

In traditional scalloped potato recipes, milk serves a few important purposes:

  • It creates a creamy sauce that coats the potatoes.
  • It helps prevent the potatoes from drying out as they bake.
  • Along with flour or cornstarch, it thickens the sauce.
  • It adds richness, flavor, and moisture.

Milk contains fat, protein, and natural sugars that all work together to create a lush, velvety texture and bind the ingredients together. The milk also gets absorbed into the porous potatoes a bit as they bake, keeping them tender.

Using Water Instead of Milk

When you use water instead of milk, you lose some of that creamy richness that milk provides. Water by itself does not contain any fat or thickeners, so it won’t make a thick sauce on its own or add as much moisture. However, with a few adjustments, you can still make tasty scalloped potatoes with water:

  • Use broth instead of water for more flavor.
  • Add extra butter or oil to compensate for the lack of fat.
  • Use a flour and water slurry or cornstarch to thicken the liquid.
  • Stir often while baking to prevent drying out.
  • Bake for 10-15 minutes less than the recipe states.
  • Add extra seasonings like garlic powder, onion powder, salt, and pepper.
  • Top with extra shredded cheese before baking for richness.
  • Finish under the broiler for crispy, melty cheese.

The potatoes may end up a little less creamy and moist, but can still turn out great with some adjustments. The key things to remember are thickeners, extra fat, preventing drying out, and boosting flavor.

Recipe Comparison

Here is a side by side comparison of a traditional scalloped potatoes recipe using milk and a modified version using water:

Traditional Recipe with Milk

  • 2 lbs russet potatoes, sliced thin
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 1/2 cups milk
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded cheddar cheese

Instructions:

  1. Melt butter, whisk in flour to make a roux.
  2. Whisk in milk slowly and bring to a simmer.
  3. Add potatoes, salt, and pepper to sauce.
  4. Transfer to greased baking dish.
  5. Sprinkle cheese on top.
  6. Bake at 375F for 45 minutes.

Modified Recipe with Water

  • 2 lbs russet potatoes, sliced thin
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups water
  • 2 cups chicken or vegetable broth
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups shredded cheddar cheese, divided

Instructions:

  1. Melt butter, whisk in flour to make a roux.
  2. Whisk in water and broth slowly and bring to a simmer.
  3. Add potatoes, salt, and pepper to sauce.
  4. Transfer to greased baking dish. Sprinkle 1 cup cheese on top.
  5. Bake at 375F for 30-35 minutes.
  6. Remove from oven, top with remaining 1/2 cup cheese.
  7. Broil for 2-3 minutes to melt cheese.

Key Differences

Here are the main differences between the traditional scalloped potatoes with milk and the modified water version:

  • Uses 1 1/2 cups water plus 2 cups broth instead of 1 1/2 cups milk for more moisture and flavor.
  • Increases butter from 3 Tbsp to 1/4 cup to add richness.
  • Uses a flour and water slurry to thicken instead of relying on the milk.
  • Adds 50% more cheese for creamy texture and flavor.
  • Stirs halfway through baking to prevent drying out.
  • Bakes for a shorter time – 30-35 minutes instead of 45.
  • Finishes under the broiler to melt and brown the cheese.

Results Using Water Instead of Milk

When made with care, scalloped potatoes made with water instead of milk can still be quite tasty. Here is what you can expect:

  • The sauce will be thinner rather than thick and creamy.
  • Potatoes may be a little drier without the moisture from the milk.
  • Flavor will depend more on broth, butter, and cheeses for richness.
  • The dish may be a little more prone to drying out so stir during baking.
  • Texture won’t be as uniformly soft and creamy.
  • Appearance will be paler without the milk fat and proteins browning.
  • Overall it can still be quite tasty but will be lighter rather than rich and indulgent.

The dish turns out well but doesn’t deliver that classic creamy scalloped potato experience. For best results, opt for other substitutions like unsweetened non-dairy milk, evaporated milk, or half and half. But in a pinch, water can work with the right adjustments.

Tips for Scalloped Potatoes without Milk

If you need to use water instead of milk in your scalloped potatoes, keep these tips in mind:

  • Use vegetable or chicken broth for flavor instead of plain water.
  • Increase butter or oil to 3-4 Tbsp to add richness.
  • Make a flour and water slurry by whisking 2 Tbsp flour into the water before adding.
  • Prevent drying out by stirring halfway through baking and reducing time.
  • Bake for 30-40 minutes max instead of 45-60 minutes.
  • Add extra cheese on top and finish under the broiler if possible.
  • Season well with salt, pepper, garlic powder, paprika, etc.
  • Don’t slice potatoes too thin, 1/4 inch slices hold up better.

The Best Substitutes for Milk

While it’s possible to use water in scalloped potatoes if needed, the best substitutes provide more of the qualities that milk offers:

Non-Dairy Milk

Unsweetened almond, soy, oat, or coconut milk can often be swapped in a 1:1 ratio for cow’s milk. They provide thickness, moisture, and protein. Just read labels and avoid sweetened varieties.

Evaporated Milk

Evaporated milk has had about 60% of the water content removed, so it gives a creamy richness and holds up well during baking. Use the same amount as regular milk.

Half and Half

Half milk and half cream, half and half gives a lush texture. Substitute the same amount for milk.

Greek Yogurt

Plain Greek yogurt is thick, tangy, and creamy. Replace milk with an equal amount of yogurt.

Cottage Cheese

Blended cottage cheese purees into a smooth cream. Use 1 cup cottage cheese + 1 cup milk instead of 2 cups milk.

Sour Cream

For a tangy flavor, use an equal amount of sour cream for milk. Add a touch of lemon juice or vinegar too.

Buttermilk

Buttermilk has a thick consistency and tangy flavor. Replace milk 1:1 with buttermilk.

Conclusion

While not ideal, you can substitute water for milk in scalloped potatoes in a pinch. Focus on adding thickness with flour, preventing drying out, and packing in flavor. For best results, choose ingredients like broth, butter, and extra cheese when using water instead of milk. Or opt for dairy-free milks, evaporated milk, Greek yogurt, or creams for a richer dish. With the right adjustments, you can still enjoy tasty scalloped potatoes, even without regular milk.

Leave a Comment