CROCK POT SCALLOPED POTATOES
Make and share this Crock Pot Scalloped Potatoes recipe from Food.com.
Provided by Fluffy
Categories Potato
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place half of the sliced potatoes in bottom of crock pot.
- Top with half of the onions cheese and bacon.
- Repeat layers in order.
- Top with cream of chicken soup.
- Cook on low for 8 to 10 hours.
EXTRA-CREAMY SCALLOPED POTATOES
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
- Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.
SLOW-COOKER SCALLOPED POTATOES
Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly.
Provided by Food Network Kitchen
Categories side-dish
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
- Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
- Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
- Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Bring to a boil, then remove from heat.
- Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
- Pour the sauce on top of the potatoes, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- Sprinkle chopped parsley on top, then serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
CREAMY AND CRISPY SCALLOPED POTATOES
Creamy and crispy without a ton of butter!
Provided by mkbeatles
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
- Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
- Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
- Bake in preheated oven until the top is nicely browned, about 1 hour.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g
CREAMY SCALLOPED POTATOES
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
- Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
- Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
- Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.
CREAMY CROCK POT SCALLOPED POTATOES
I usually have these going in one crock pot and my meat in another. It is so nice to have a complete meal ready when you come home.
Provided by Audrey M
Categories Potato
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and thinly slice potatoes and place in a medium mixing bowl.
- In a Pyrex measuring cup, mix together water and cream of tartar. Pour mixture over potatoes; drain but don't rinse.
- The cream of tartar keeps the potatoes from turning brown during cooking. You can use this method for any crock pot recipe that calls for potatoes.
- Place half of potatoes in bottom of crock pot with half of the flour and sliced onion. Sprinkle half of the flour on top. Salt and pepper to taste.
- Add remaining potatoes, onion and flour. Dollop butter over top of potatoes.
- Spoon undiluted soup over top next.
- Cook on Low for 6 to 8 hours and on High for 3 to 4.
- Thirty minutes before serving add cheese by breaking it into small pieces; blend it.
- I have doubled this recipe for my Rival 5 quart slow cooker and it turns out great.
Nutrition Facts : Calories 418.9, Fat 18.3, SaturatedFat 9.8, Cholesterol 36.5, Sodium 1321.3, Carbohydrate 54.2, Fiber 5.5, Sugar 3.6, Protein 11
CREAMY SCALLOPED POTATOES
This dish is on a regular rotation at my house, its a huge favorite! I have made the sauce using only white cheddar and that is really good also!
Provided by Kittencalrecipezazz
Categories Ham
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 375 degrees (oven rack set to second-lowest position).
- Grease a 13 x 9-inch baking dish (or larger).
- For the sauce; melt butter in a medium heavy-bottomed saucepan over medium heat; add in onion and garlic and saute for 3 minutes.
- Add in flour and whisk 1 minute.
- Slowly add in half and half cream and cook stirring until thickened, smooth and bubbly.
- Add in seasoned salt, black pepper and cayenne.
- Reduce heat to low and mix in the cheddar cheese, Swiss cheese and 1/4 cup parmesan cheese; stir with a wooden spoon until the the cheese has melted and the mixture is smooth (about 1-2 minutes) remove from heat.
- Layer the potatoes into the baking dish (does not have to be in an even layer).
- Pour the cheese sauce over, then mix the sauce using a spatula or a wooden spoon to coat the sauce with the potatoes.
- Sprinkle with 1/2 cup grated Parmesan cheese (or to taste).
- Bake covered for about 30 minutes.
- Remove foil and continue to bake until the top is browned and the potatoes are tender About 35-40 minutes (baking time will vary depending on the size of the potato slices).
Nutrition Facts : Calories 565.2, Fat 28.8, SaturatedFat 18, Cholesterol 86.4, Sodium 381.5, Carbohydrate 59.1, Fiber 6.5, Sugar 3.2, Protein 19.5
CREAMY SCALLOPED POTATOES
This recipe is so easy and wonderful! You can do whatever amount of potatoes you want and then just pour heavy cream within one inch below top of potatoes.
Provided by JanV546
Categories Free Of...
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel and thinly slice the raw potatoes.
- Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
- Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
- Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). If it becomes browned and tender but is still runny stir and place back in oven until thickened. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
- The beauty of this recipe is that you can use any amount of potatoes you want. Put enough heavy cream to come one inch below top of potatoes.
- I used 5 medium russet potatoes and 3 cups of heavy cream. I then layered mine in a greased 2.75 square glass baking pan. The amount that I fixed cooked for 1 hour 40 minutes.
Nutrition Facts : Calories 1082.8, Fat 97.6, SaturatedFat 60.8, Cholesterol 355.7, Sodium 272.7, Carbohydrate 41.2, Fiber 3.1, Sugar 1.9, Protein 15.1
SKILLET SCALLOPED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
- Meanwhile, set the oven to broil and move the rack to the center.
- Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
- Garnish with the sour cream and green onions.
CREAMY SCALLOPED POTATOES
Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.-Mildred Stubbs, Rockingham, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.
Nutrition Facts : Calories 537 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 818mg sodium, Carbohydrate 82g carbohydrate (15g sugars, Fiber 6g fiber), Protein 15g protein.
RICH & CREAMY SCALLOPED POTATOES
Make and share this Rich & Creamy Scalloped Potatoes recipe from Food.com.
Provided by Mebriella
Categories Potato
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Grease an 11 x 7 x 2 inch metal or glass rectangle pan (or any 2-quart baking dish).
- Peel and thinly slice all the potatoes.
- Arrange 1/3 of the potato slices in a single layer on the bottom of the prepared baking dish.
- Pour 1/3 of the heavy cream and 1/3 of the melted butter over the sliced potatoes.
- Lightly sprinkle salt and pepper over the potatoes.
- Sprinkle 1/3 of the gruyere cheese over the sliced potatoes.
- Repeat steps 4 - 7 twice more.
- Bake the potatoes in a preheated oven for 60 minutes.
- Once finished, the cheese on top will turn a nice brown color and be slightly crispy. For an even darker color and an even more crispy texture, leave in oven for an additional 5 - 15 minutes.
Nutrition Facts : Calories 634.6, Fat 49.4, SaturatedFat 30.3, Cholesterol 170.7, Sodium 235.6, Carbohydrate 33.4, Fiber 3.9, Sugar 1.6, Protein 16.6
CROCK POT CHEDDAR SCALLOPED POTATOES
Not sure where it came from have it on an index card. This recipe can be prepared the day before in cooker insert, cover and refrigerate up to 24 hours. It is delicious and simple.
Provided by Whatever
Categories Potato
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese.
- Process for 1 minute or until mixture is smooth.
- Pour over potatoes and onions, sprinkle with paprika.
- Cover and cook on LOW for 6- 8 hours or on HIGH for 3- 4 hours, until potatoes are tender and heated through.
SLOW COOKER SCALLOPED POTATOES
Make these scalloped potatoes with cheese, potatoes, and a slow cooker. How can you go wrong?
Provided by Kattygirl
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 4h35m
Yield 8
Number Of Ingredients 8
Steps:
- Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
- Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
- Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
- Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 54.5 g, Cholesterol 91.5 mg, Fat 29.9 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 18.9 g, Sodium 490.4 mg, Sugar 7.5 g
CREAMY SCALLOPED POTATOES
Scalloped potatoes with lots of cheese and a hint of garlic in a creamy sauce are a classic, crowd-pleasing side dish.
Provided by Philadelphia Cooking Creme
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 1h35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Whisk Cooking Creme, milk and pepper until well blended.
- Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
- Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.
Nutrition Facts : Calories 310 calories, Carbohydrate 45.1 g, Cholesterol 35.5 mg, Fat 10 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 6.3 g, Sodium 556.7 mg, Sugar 3.7 g
SCALLOPED POTATOES WITH GARLIC AND CREAM
This recipe is a favourite with many of my friends and is popular and much requested dish at Pot Luck dinners. This recipe is adapted from a recipe in Jacques Pepin's "A French Chef Cooks at Home" pub. 1975. Serves 6 to 8
Provided by Soupcon
Categories Potato
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Peel and thinly slice enough potatoes to almost fill a 6 quart covered heat proof caserole. Do not immerse the sliced potatoes in water as this will remove the surface starch needed to thicken the dish.
- Bury the crushed garlic in the sliced potatoes. Add enough cream so that you can see the cream near the surface and through the potatoes. Season to taste with salt and pepper.
- Bring slowly to a simmer on top of the stove, cover and place in a 350 degree oven for approx 1.5 hours (1 and 1/2 hours)or until done uncovering the dish for the last 1/2 hour.
- The top should be nicely browned and a knife should pierce the potatoes easily. Most of the liquid should have been absorbed by the potatoes and the remainder be fairly thick.
- Let stand for 20 minutes before serving.
- Great cold the next day with a green salad.
Nutrition Facts : Calories 665, Fat 49.5, SaturatedFat 30.9, Cholesterol 176.9, Sodium 838.7, Carbohydrate 50.9, Fiber 4.1, Sugar 2.2, Protein 7.8
CREAMY SCALLOPED POTATOES (MADE EASY)
My recipe for perfectly creamy, cheesy scalloped potatoes is made with (surprise!) natural white cheddar popcorn seasoning.
Provided by The Spice Guru
Categories Potato
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: USE ONLY KERNAL SEASON'S 100% NATURAL WHITE CHEDDAR POPCORN SEASONING (NOT NACHO CHEDDAR FLAVOR!). IF USING SALTED BUTTER, OMIT THE SEASONED SALT, BUT ADD A DASH OF GARLIC POWDER, ONION POWDER, PAPRIKA, BLACK OR WHITE PEPPER, AND A PINCH OF CELERY SALT, IN STEP 4. (STEP ONE): PREHEAT oven to 350°F; SPRAY a 2 quart casserole dish with non-stick cooking spray.
- SLICE 2 lbs washed white potatoes thinly using a food processor slicer attachment).
- IN a large saucepan melt 1/3 cup unsalted butter over medium heat (use real butter or stick margarine -- not low-fat tub margarine); STIR in 1/3 cup flour and cook for just one minute while stirring (roux will be thick).
- WHISK in 2 1/2 cups whole milk into mixture until smooth, and then the seasonings: 2 1/2 level tablespoons Kernal Season's White Cheddar Popcorn Seasoning, 1/2 tablespoon dried chives (or 1 tablespoon snipped fresh chives), 1/2 level teaspoon seasoned salt.
- RAISE heat to high, while whisking constantly.
- WHISK and cook until mixture until thickened and creamy.
- ADD the potatoes to blended sauce mixture; FOLD until evenly combined.
- TRANSFER mixture into greased casserole dish and dust the top with paprika.
- BAKE for 1 hour; ALLOW to set a few minutes before serving.
- SERVE and enjoy!
Nutrition Facts : Calories 206.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 24.8, Sodium 272.3, Carbohydrate 27.1, Fiber 2.1, Sugar 4.3, Protein 4.6
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