MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 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
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.
SCALLOPED POTATOES
The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g
LIGHT SCALLOPED POTATOES AND HAM
A lighter version of an old favorite. Very tasty! The red pepper flakes enhance flavor but bring little or no heat. From Better Homes and Gardens: Family Favorited Made Lighter.
Provided by ChipotleChick
Categories Ham
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together milk, soup, marjoram, red pepper flakes and pepper.
- Set aside.
- Use a 2 quart casserole and layer half of each of the ham, onions, potatoes, and sauce.
- Repeat.
- Bake at 350 for 1 hour until potatoes are nearly done.
- In a small bowl mix breadcrumbs, margarine, and parsley.
- Sprinkle on casserole and bake an additional 15 minutes.
- Let stand 10 minutes before serving.
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
BAKED SCALLOPED POTATOES
A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half.
Provided by Denyse
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
- Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
- Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 41 g, Cholesterol 3 mg, Fat 3.3 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 1 g, Sodium 270.3 mg, Sugar 4.3 g
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
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
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.
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.
LIGHT SCALLOPED POTATOES WITH CREAM CHEESE
This is a light creamy version of scalloped potatoes that I made up since I could not find a recipe that I liked, even though there are many on 'Zaar for scalloped potatoes. These turned out really good, and were attractive with the bits of peeling inside.
Provided by cookin mimi
Categories Potato
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash potatoes well and slice very thin.
- Melt butter in saucepan.
- Whisk in flour, salt and pepper.
- Mix in half and half and stir until hot and well blended.
- Mix in cream chesse, stir till melted.
- Stir in onions.
- Spray casserole with cooking spray.
- Layer potatoes and sauce in casserole, finishing with sauce.
- Bake at 350 for 1 hour 15 minutes.
SIMPLE SCALLOPED POTATOES
This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish and rub with garlic. Layer potatoes in dish, overlapping slightly. In a small bowl, combine milk, cream, salt, and pepper. Pour cream mixture over potatoes and dot with butter; cover with foil.
- Place dish on a rimmed baking sheet and bake on top rack until potatoes are tender when pierced with a knife, about 1 hour. Uncover and bake until top is golden in spots, 30 to 40 minutes. Let rest 20 minutes before serving.
Nutrition Facts : Calories 308 g, Fat 18 g, Fiber 4 g, Protein 6 g, SaturatedFat 11 g
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