Scalloped Potatoes With Bread Crumb Topping Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.
• In a bowl, combine butter, panko and smoky paprika. Stir well.
• Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.

Steps:

• Heat oven to 375°F. Grease 1 1/2-quart casserole with shortening or spray with cooking spray.
• In 2-quart saucepan, melt 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 bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups of the cheese until melted.
• Spread potatoes in casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
• In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.

Steps:

• In a saucepan, combine flour, milk, salt and pepper until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased 1-qt. baking dish, layer half of the potatoes, onion and white sauce. Repeat layers. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 50-55 minutes or until potatoes are tender.

Steps:

• Preheat oven to 350 degrees F.
• Melt 2 tbsp butter on medium heat.
• Stir in 1 tbsp flour.
• Add the milk in slowly, constantly stirring.
• Stir until it's all well blended and a little bit thickened.
• Add salt and pepper to taste.
• Grease a baking dish.
• Slice potatoes very thin and chop onions finely too.
• Alternate layers of onion and potato.
• Pour sauce over everything.
• Cover with bread crumbs.
• Sprinkle melted butter over it all.
• Bake covered for 1 hour.
• Uncover and bake for 15 minutes more.

Steps:

• butter 9 x 13 casserole dish.
• layer 1/2 potatoes.
• layer on all of the onions.
• put on half the cheddar cheese.
• put on the remaining potatoes.
• melt butter over medium heat.
• add flour and cook 1 minute.
• add milk and cook until sauce is thick and smooth.
• remove from heat.
• add garlic, salt, pepper and mustard, stir until smooth.
• pour on top of potatoes.
• sprinkle with remaining cheese.
• bake 375 degrees for 1 hour.
• CRUMB TOPPING.
• mix together all the ingrediants.
• put on once the potatoes are cooked.
• broil for 3 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.
• Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
• Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
• Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.

Steps:

• Preheat oven to 350°F. and butter a 2-quart shallow baking dish.
• In a heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and add broth in a stream, whisking. Bring sauce to a boil, whisking, and simmer, whisking, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and salt and pepper to taste, whisking until cheese is melted.
• Peel potatoes and slice about 1/8 inch thick. In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce. Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered.
• Sprinkle bread crumbs on top and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.

Steps:

• Preheat oven to 350 degrees.
• Grease a 11x7 inch baking dish.
• Place potatoes in large saucepan.
• Cover with water and bring to a boil.
• Cook over medium-high heat for 3 to 4 minutes then drain.
• Set aside.
• Heat butter in same saucepan over medium heat.
• Add onion, stirring occasionally for 1 to 2 minutes or until onion is tender.
• Stir in flour, salt and pepper.
• Gradually stir in evaporated milk and water.
• Cook, stirring constantly, until mixture comes to a boil.
• Remove from heat.
• Arrange potatoes in prepared baking dish; pour milk mixture over potatoes.
• Sprinkle with cheese.
• Bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.

Steps:

• 1. Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking dish.
• 2. Put flour in a med. saucepan. Slowly whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over med-hi heat stirring often. Reduce heat and simmer 2 to 3 min, stirring until thickened. Off heat, stir in 1 cup of cheese, 1/4 cup of scallions, and salt and pepper.
• 3. Slice potatoes with a thin slicing disk of a food processor or in 1/8-inch thick by hand; (you should have 10 cups).
• 4. Put in prepared dish, add cheese sauce and toss to coat. Spread evenly and cover with foil. Bake 30 minutes.
• 5. Meanwhile mix bread crumbs, butter and remaining 1/2 cup of cheese in a small bowl until crumbs are evenly moistened.
• 6. Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden. Sprinkle with remaining scallions.

Steps:

• Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes., Transfer to a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top., Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving.

Steps:

• Boil potatoes until done; drain.
• Add the cheese, and milk mixed with the flour, to potatoes.
• Bring to a boil; then pour in buttered baking dish.
• Salt and pepper to taste.
• Bake for 1/2 hour or until brown on top.

Steps:

• Preheat the oven to 400 degrees F.
• In a large, heavy saucepan, melt the butter. Turn temperature to medium high and add the onions, sauté until golden, about 8 minutes.
• Add the garlic, bay leaves, nutmeg, 1 tablespoon salt, and 3/4 teaspoon freshly ground pepper, stir well and cook for 1 minute, then add the cream and milk and bring to a boil. Remove saucepan from the heat, cover, and set stand for 5 minutes.
• In a medium-sized bowl, toss the Parmesan together with the dry bread crumbs, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
• Locate the bay leaves in the onion mixture and remove them.
• In a large bowl, gently toss together the sliced potatoes and onion mixture.
• Spread half of the potato mixture in the bottom of a pan-sprayed (I use an olive oil mister) 2-quart baking dish, then sprinkle 2/3 cup of the bread crumb mixture over the top. Spread the remaining potato mixture over, pressing down firmly to pack them down, then cover with remaining bread crumbs.
• Bake at 400 degrees F for about 1 hour, or until the potatoes are tender and the top is a nice, golden brown (if the potatoes brown too quickly, loosely cover the baking dish with foil).
• Note: These can be baked up to 5 hours ahead of serving time then reheated in the oven (preferably, although doing it in the microwave would work in a pinch but the topping won't be crisp if you do so).