Moms Scalloped Potatoes 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

MOM'S SCALLOPED POTATOES RECIPE - (4.5/5)

Provided by Susan52

Number Of Ingredients 9



Mom's Scalloped Potatoes Recipe - (4.5/5) image

Steps:

  • Preheat oven to 400 degrees F. Coat a 2-quart casserole dish with cooking spray In a large bowl, combine soup, milk, sour cream, onion powder, salt, and pepper. Add potatoes and toss until evenly coated. Place in prepared casserole dish. Sprinkle with paprika, cover, and bake 25 minutes. Remove cover and bake an additional 35 to 40 minutes, or until golden on top. Sprinkle with the scallions and serve immediately.

1 (10-3/4 ounce) can reduced-fat condensed cream of mushroom soup
3/4 cup low-fat milk
1/2 cup reduced-fat sour cream
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon white pepper
1 (32 ounce) package frozen shredded potatoes, thawed
1/8 teaspoon paprika
1 scallion, sliced

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

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

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



Mom's Scalloped Potatoes image

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

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

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