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
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
MOM'S RED SCALLOPED POTATOES
Very rich, cheesy, and creamy. After trying most of the top rated recipes on this site, I still think my Mom's is the best. Total comfort food. More like a cheesy potato casserole.
Provided by metzstar
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
- Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
- Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
- Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 54.9 g, Cholesterol 63.1 mg, Fat 21.6 g, Fiber 5.6 g, Protein 18.7 g, SaturatedFat 12.7 g, Sodium 746.7 mg, Sugar 5.9 g
MAMA'S SCALLOPED POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
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.
THE BEST SCALLOPED POTATOES
Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
- Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
- Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
- Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.
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
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
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.
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