Scalloped Potato Lasagna Recipes

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POTATO LASAGNA RECIPE BY TASTY

Here's what you need: potatoes, salt, pepper, ham, mozzarella cheese, bacon, fresh parsley, shredded mozzarella cheese, heavy cream, eggs

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10



Potato Lasagna Recipe by Tasty image

Steps:

  • Slice the peeled potatoes into ¼ inch (½ cm) slices.
  • Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
  • Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
  • Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
  • Follow with another layer of potatoes, then the remaining ham and sliced cheese.
  • Preheat oven to 350°F (180°C).
  • Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
  • Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
  • In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
  • Bake for about 40 minutes, until the cheese is a deep golden brown.
  • Cool slightly, slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 878 calories, Carbohydrate 48 grams, Fat 60 grams, Fiber 3 grams, Protein 46 grams, Sugar 7 grams

5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8 slices ham
7 slices mozzarella cheese
5 slices bacon, cooked and crumbled
¼ cup fresh parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

SCALLOPED POTATO GRATIN

For a rich and creamy side, try Tyler Florence's ultimate Scalloped Potato Gratin recipe from Food Network.

Provided by Tyler Florence

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9



Scalloped Potato Gratin image

Steps:

  • Preheat the oven to 400 degrees F.
  • In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
  • While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

1 1/2 cups heavy cream
3 bay leaves
2 sprigs fresh thyme, plus more to finish
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1/2 cup grated Parmesan, plus more for broiling

SWEET POTATO LASAGNA

Sweet potatoes sub in for lasagna noodles in this twist on the classic, while spinach adds a pop of color (and plenty of nutrition). The result is a hearty and satisfying main dish that just happens to be vegetarian and gluten-free too!

Provided by Food Network Kitchen

Time 2h45m

Yield 8 servings

Number Of Ingredients 13



Sweet Potato Lasagna image

Steps:

  • For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring frequently, until softened and translucent, about 10 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes and mash into a chunky puree using a potato masher. Bring to a simmer and partially cover the pan with a lid. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Stir in 1/2 teaspoon salt and pepper to taste. Remove from the heat.
  • For the lasagna: While the sauce is cooking, drain the water from the spinach, place in a clean kitchen towel and wring well to remove any excess water. Break up the spinach into a large bowl. Set aside 1 cup of the mozzarella, then add the remaining mozzarella to the bowl with the spinach. Add the ricotta, Parmesan, nutmeg, eggs, 2 teaspoons salt and 1/2 teaspoon pepper and mix with a wooden spoon or rubber spatula until well combined.
  • Peel the sweet potatoes and trim a small bit from one of the longer ends on each so they will sit flat and not roll. Cut the potatoes lengthwise into 1/4-inch planks.
  • Preheat the oven to 350 degrees F.
  • To assemble the lasagna: Add about 3/4 cup of sauce to the bottom of a deep 9-by-13-inch baking dish. Place a single layer of sweet potato slices along the bottom. Top with one-quarter of the ricotta and spinach mixture and use an offset spatula or the back of a spoon to spread gently into an even layer. Dollop about 3/4 cup of sauce on top of the ricotta mixture. Top with another layer of sweet potato slices facing the opposite direction from the previous layer. Repeat with ricotta mixture and sauce until you have 4 layers, ending with the remaining sauce.
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil, top with the reserved mozzarella and bake until the lasagna is bubbling, the mozzarella is starting to brown and the sweet potatoes are tender when a paring knife is inserted into the center, an additional 45 to 60 minutes. Let sit for 20 minutes before slicing and serving.

3 tablespoons olive oil
1 small onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can whole peeled tomatoes
Two 10-ounce boxes frozen chopped spinach, defrosted
1 pound mozzarella, grated
2 pounds ricotta cheese
1/2 cup grated Parmesan
1/4 teaspoon grated nutmeg
2 large eggs, lightly beaten
Kosher salt and freshly ground black pepper
3 pounds sweet potatoes (about 3 large)

NEVER-FAIL SCALLOPED POTATOES

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8



Never-Fail Scalloped Potatoes image

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

SCALLOPED POTATO ROLL RECIPE BY TASTY

Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese

Provided by Julie Klink

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14



Scalloped Potato Roll Recipe by Tasty image

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  • On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  • Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  • Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  • Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  • In a bowl combine the spinach mixture and the ricotta. Set aside.
  • Evenly spread the spinach mixture over the cooked potato sheet.
  • Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  • Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  • Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  • Sprinkle with parsley for garnish. Slice and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams

6 potatoes, peeled
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

CREAMY POTATO LASAGNA

For a new twist on lasagna, try this delicious version. I use ham, but you could also use smoked turkey. I serve this with a salad.

Provided by homemaker

Categories     Meat and Poultry Recipes     Pork

Time 1h35m

Yield 8

Number Of Ingredients 9



Creamy Potato Lasagna image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
  • In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
  • Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 38.8 g, Cholesterol 56.1 mg, Fat 15.8 g, Fiber 5.5 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 773 mg, Sugar 3.6 g

1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ cups diced ham
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

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

SCALLOPED POTATOES

Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners

Provided by Adam Bush

Categories     Side dish

Time 2h10m

Number Of Ingredients 8



Scalloped potatoes image

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
  • Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium

50g unsalted butter, plus extra for the dish
1 onion, thinly sliced
2 garlic cloves, chopped
50g plain flour
500ml whole milk
250ml chicken or vegetable stock
1kg Maris Piper potatoes, thinly sliced (use a mandoline for the best results)
75g parmesan, finely grated

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



Scalloped Potatoes image

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

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

SCALLOPED POTATO LASAGNA

Make and share this Scalloped Potato Lasagna recipe from Food.com.

Provided by Food.com

Categories     Potato

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 14



Scalloped Potato Lasagna image

Steps:

  • Preheat the oven to 350 degrees F.
  • After peeling the skin, make scalloped potatoes using a mandolin.
  • Place one layer of the thin potatoes in a greased 9"-by-9" sized baking pan.
  • In a hot, oiled skillet, cook chopped garlic and onions until soft then add ground beef; season with salt and black pepper.
  • Add a layer of the meat mixture over the layer of scalloped potatoes.
  • In another pan, melt butter then add flour, milk, parmesan cheese until it's mixed and melted.
  • Spoon some of the butter-cheese mixture over the ground beef in the baking pan.
  • Sprinkle on mozzarella cheese.
  • Add a second layer of scalloped potatoes, the ground beef mixture, the milky cheese, and more mozzarella cheese.
  • Top everything with a handful of shredded parmesan cheese, pour over heavy cream.
  • Bake for 1 hour covered with aluminium foil, and then 25 minutes uncovered.
  • After the dish cools a little, sprinkle on chopped chives and serve.

2 -3 russet potatoes
2 chopped garlic cloves
1/2 chopped onion
3/4 lb ground beef
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 cup parmesan cheese
1 1/2 cups mozzarella cheese
1/2 cup parmesan cheese
6 tablespoons heavy cream
2 teaspoons chopped chives

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