CHEESY SCALLOPED POTATOES
Simple, yummy scalloped potatoes!
Provided by Kim
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
- Arrange sliced potatoes in the casserole dish; season with salt.
- Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
- Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g
LIGHTENED SCALLOPED POTATOES WITH CHEESE
Adapted from Cooking Light. If you prefer a different flavor cheese, then you may substitute whichever type you prefer, just so long as it is real cheese and not reduced fat. This recipe has already reduced the fat a lot from typical versions, and the amount of the cheese is just enough to give the taste and texture of the real real thing without going overboard. Also - if you are not watching your fat/calories, by all means use whole milk and butter if you prefer.
Provided by HeatherFeather
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Rub garlic halves all over the inside of a medium sized casserole (an oval dish or an 11x7" pan); discard garlic or save for another use.
- Grease pan with nonstick cooking spray.
- Place half of the potato slices in the pan; drizzle with 1 tablespoons margarine.
- Sprinkle with 1/4 tsp salt and 1/16 tsp pepper, then top with half of the cheese; repeat.
- Bring milk to just a boil over low heat in a small pan; then immediately pour into the casserole.
- Bake,uncovered,for 40 minutes or until potatoes are soft.
Nutrition Facts : Calories 242, Fat 7.1, SaturatedFat 2.5, Cholesterol 10.7, Sodium 305.4, Carbohydrate 36.4, Fiber 3.6, Sugar 2.2, Protein 8.4
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.
LIGHT SCALLOPED POTATOES
Make and share this Light Scalloped Potatoes recipe from Food.com.
Provided by foxysnana
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange potatoes and onions in layers in a baking dish.
- In a heavy saucepan or in the top of a double boiler, heat the milk.
- In a small bowl, stir together flour, salt, pepper and enough water to make a paste.
- Add to milk.
- Cook until thickened, stirring with a whisk.
- Pour milk mixture over potatoes and onions.
- If desired, sprinkle some grated cheese on top.
- Sprinkle paprika on top.
- Cover and bake for 30 minutes at 350 F.
- Uncover and bake 25-30 minutes longer.
SCALLOPED POTATOES WITH CHEESE
Canadians will understand the source. A well used Chatelaine's Cookbook dated late 60's. Very easy and every time I have made them I get requests for the recipe. I tend to do more 3 to 4 potatoes per layer and my salt is Lawrys Seasoning Salt. I think that is the secret ingredient. I don't really measure anymore, I just do what looks good. I would say I use 2 tbsps flour per layer and 1.5 tbsps butter a good shake of the salt and a couple grinds of pepper. Hope you like.
Provided by Kim738
Categories < 4 Hours
Time 1h20m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash, peel and thnly slice potatoes. Butter 1 1/2 quart casserole or baking dish. Place layer of onion slice and layer of sliced potatoes in dish, using about 1/3 of each. Sprinkle with salt, pepper and flour. Dot with butter or margarine. Repeat layers, finishing with potatoes. Pour on hot milk (cold will curdle with onion). Sprinkle top with grated cheese. Bake, uncovered, at 375 F 1 hour or until potatoes are tender and top is lightly browned. Serves 6 or more.
Nutrition Facts : Calories 384.4, Fat 10.6, SaturatedFat 6.6, Cholesterol 29.8, Sodium 569.1, Carbohydrate 63.3, Fiber 7.4, Sugar 3.3, Protein 10.8
SCALLOPED POTATOES I
This recipe is so easy and quick. And quite tasty too!
Provided by Maryanne
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
- In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper.
- Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the Cheddar cheese over the top of the casserole.
- Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 48.4 g, Cholesterol 21.4 mg, Fat 7.4 g, Fiber 6 g, Protein 9.6 g, SaturatedFat 4.7 g, Sodium 447.3 mg, Sugar 3 g
LIGHT SCALLOPED POTATOES
"Even with lighter ingredients like chicken bouillon and Parmesan cheese, this is a comforting potato dish," shares Tamie Foley of Thousand Oaks, California.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a greased 2-qt. baking dish that has been coated with cooking spray. In a small saucepan, heat the water, bouillon and garlic until bouillon is dissolved; pour over potatoes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until tender. Let stand 10 minutes before serving. Sprinkle with parsley if desired. Serve with a slotted spoon.
Nutrition Facts : Calories 175 calories, Fat 3g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 168mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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
SCALLOPED POTATOES II
Potatoes layered with butter, milk and seasonings.
Provided by BUCHKO
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 2h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
- Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
- Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 42 g, Cholesterol 35.1 mg, Fat 12.8 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 7.8 g, Sodium 120.5 mg, Sugar 6.9 g
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.
SCALLOPED POTATOES
A rich, cheesy, wholesome side dish worthy of any All-American meal. Four types of cheeses, great served leftover, and they travel well. Perfect for potlucks or family get-togethers.
Provided by pkhemmerich
Categories Potato
Time 1h5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1) In stock pot, bring water to boil and then preheat the over to 375 degrees F.
- 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time).
- 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.).
- 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.).
- 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently.
- 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens.
- 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used.
- 7) Top the potatoes with the 1/3c. of cheese mixture.
- 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn!
- 9) Let them cool before serving.
- Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.
LIGHT SCALLOPED POTATOES
That's right -- a lighter version of scalloped potatoes. No cream or cheese but lots of taste. When I make this, I put it in a couple of casseroles, cook it and freeze. An easy side for a quick week night meal.
Provided by NicoleM
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In 2 well greased casserole dishes, layer potatoes, onions, salt and pepper.
- In saucepan, melt butter, stir in flour and cook until blended.
- Add chicken broth, cook until boiling and thickend.
- Pour over potatoes.
- Bake uncovered at 350* for 50 minutes.
SCALLOPED POTATOES WITH CHEESE
"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 250 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 974mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
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