Moms Scalloped Potato Gratin Recipes

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MOM'S SCALLOPED POTATO GRATIN

These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.

Provided by Chef John

Time 1h40m

Yield 8

Number Of Ingredients 6



Mom's Scalloped Potato Gratin image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
  • Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
  • Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
  • Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
  • Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g

2 tablespoons unsalted butter, at room temperature
3 large russet potatoes, or more to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¾ cup grated sharp white Cheddar cheese
3 ½ cups whole milk

MOM'S SCALLOPED POTATOES

Make and share this Mom's Scalloped Potatoes recipe from Food.com.

Provided by Eileen C.

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 5



Mom's Scalloped Potatoes image

Steps:

  • Thinly slice potatoes, cover with cold water and set aside.
  • In medium saucepan, melt butter. Stir in flour until no lumps remain, add milk and whisk until combined.
  • Cook milk and flour mixture until thick enough to coat the back of a spoon.
  • Grease a 2 qt casserole dish.
  • layer 1/3 sliced potatoes.
  • 1/2 of onion.
  • 1/3 white sauce.
  • Repeat layers, finishing up with potatoes and sauce.
  • Dot with butter.
  • Cover and bake 30 minutes at 350 degrees.
  • Uncover and back an additional 1 hour.

2 lbs potatoes
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1/4 cup onion

MAMA'S SCALLOPED POTATOES

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13



Mama's Scalloped Potatoes image

Steps:

  • Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray.
  • In a large bowl, combine the evaporated milk, flour, paprika, seasoning salt, nutmeg, cayenne, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the potatoes, onions and zucchini and toss to coat, making sure to separate the vegetable slices.
  • Pour the mixture into the prepared baking dish, distribute the vegetables evenly, and then flatten the top with a rubber spatula. Sprinkle with the Parmesan and bake until crispy on top and the potatoes are tender, 45 minutes to 1 hour.
  • Let sit for 10 minutes to set. Garnish with green onions before serving.

Cooking spray
12 ounces evaporated skim milk
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon all-purpose seasoning salt, such as Spike
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 medium baking potatoes, thinly sliced
1 medium onion, thinly sliced into rings
1 small zucchini, thinly sliced
1/2 cup freshly grated Parmesan
2 tablespoons chopped green onions, green part only, for garnish

SCALLOPED POTATO GRATIN

Is there anything better than a molten, golden-topped potato gratin? I don't think so, either. This one stays fairly classic - scented with sage, garlic and nutmeg, then showered with lots of nutty Gruyère. My tweak is in form rather than flavor. Instead of piling the potatoes an inch or two deep in a gratin dish, I shingle the slices in a shallow sheet pan. It gives the whole thing a more elegant look, and you get maximum browning and crunch on top. There's less of the gooey center, but what it loses in ooze it makes up for in increased surface area for the crisp-edged baked cheese.

Provided by Melissa Clark

Categories     weekday, casseroles, vegetables, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10



Scalloped Potato Gratin image

Steps:

  • Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil (enough to cover the top of the pan) with more butter. Set the foil aside.
  • In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch of salt to a simmer. Simmer until reduced by a quarter, about 15 minutes.
  • In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking to prevent the eggs from curdling. Set aside.
  • Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
  • Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and egg mixture. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes. Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes. Let cool slightly, then serve.

1/4 cup unsalted butter (1/2 stick), plus more for greasing the aluminum foil, at room temperature
3 cups heavy cream
1/4 cup chopped fresh sage leaves
4 fat garlic cloves, finely grated or minced
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons fine sea salt, plus more as needed
5 large eggs
4 pounds russet potatoes (about 6 large or 8 medium)
Freshly ground black pepper
2 1/4 cups grated Gruyère (8 1/2 ounces)

MOM'S SCALLOPED POTATOES AND HAM

Mom's friend gave her this recipe for Crock-Pot scalloped potatoes and ham years ago, and she shared it with me. When we have leftover ham to use up, it's the most-requested recipe at my house. -Kelly Graham, St. Thomas, Ontario

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 8h20m

Yield 9 servings.

Number Of Ingredients 7



Mom's Scalloped Potatoes and Ham image

Steps:

  • In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper., Cover and cook on low for 8-10 hours or until potatoes are tender.

Nutrition Facts : Calories 344 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 995mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.

10 medium potatoes (about 3 pounds), peeled and thinly sliced
3 cups cubed fully cooked ham
2 large onions, thinly sliced
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
1/4 teaspoon pepper

SCALLOPED POTATOES AU GRATIN

Talk about comfort food; this side dish can instantly brighten my mood. Everything that is great about comfort food is woven into this dish: melted cheese, creamy sauce and buttery potatoes. Need I say more?!

Provided by Kelsey Nixon

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11



Scalloped Potatoes au Gratin image

Steps:

  • Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
  • Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving.

1 tablespoon unsalted butter
1 yellow onion, finely chopped
2 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup low-sodium chicken broth
2 teaspoons fresh thyme leaves
1 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
1/2 cup shredded Cheddar
1/2 cup shredded gruyere cheese

MOM'S SCALLOPED POTATOES

I only get to enjoy these potatoes two times a year, Christmas and Thanksgiving. I am 2 1/2 months pregnant and have been craving them lately. I think anyone who loves comfort classics will enjoy this recipe as it goes great with anything especially prime rib, turkey, or ham. I hope you enjoy it as much as I do!

Provided by cervantesbrandi

Categories     Potato

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 7



Mom's Scalloped Potatoes image

Steps:

  • Preheat your oven to 400 degrees.
  • Coat a large glass baking dish (the size of a lasagna pan) in butter to prevent the potatoes from sticking.
  • In a bowl, mix the cream of mushroom, cream of chicken soup and milk and whisk to combine.
  • Start layering the soup mix, potatoes, onions and cheese ending in cheese (make sure the top layer is double the cheese as the layers of cheese in between).
  • Dot the top of the potatoes with butter and cover the pan with foil.
  • Bake the potatoes covered for an hour and a half or until somewhat fork tender. Take the cover off and cook them for an additional 30 minutes.

12 large red potatoes (thinly sliced, I use a mandolin slicer)
1 large yellow onion (thinly sliced, I use a mandolin slicer)
4 cups cheddar cheese (sometimes I use both cheddar and gruyere)
1 (8 ounce) can cream of mushroom soup
1 (8 ounce) can cream of chicken soup
2 tablespoons butter
1/3 cup milk

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