SCALLOPED POTATOES
Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
Provided by Vicki G.
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small sauce pan, melt butter and blend in flour.
- Let sit for a minute.
- Add all of cold milk, stirring with a whisk.
- Season with salt and cayenne.
- Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
- Reduce heat and stir in cheese.
- Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
- Pour half of cheese sauce over potatoes.
- Repeat with second layer of potatoes and cheese sauce.
- Sprinkle the remaining cheese on top.
- Top with some paprika for color.
- Bake uncovered for about 1 hour at 350°F.
THE BEST CHEESY SCALLOPED POTATOES
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top-they get nice and crispy in the oven. Make room for these at all your family get-togethers. -Aria Thornton, Taste of Home Prep Cook
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Nutrition Facts : Calories 378 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 646mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
CHEESY SCALLOPED POTATOES
Simple, yummy scalloped potatoes!
Provided by Kim
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
- Arrange sliced potatoes in the casserole dish; season with salt.
- Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
- Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g
SCALLOPED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield about 4 to 6 side dish servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
- Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
- In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
- Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.
CHEESE SCALLOPED POTATOES
Steps:
- Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.
EASY CHEESY SCALLOPED POTATOES
Provided by Sandra Lee
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Lightly spray medium casserole with cooking spray; set aside.
- Microwave potatoes according to package directions for 5 minutes. In a medium bowl, stir together cheddar cheese soup with evaporated milk until smooth. Place half of the potatoes in the bottom of prepared casserole. Layer with half each of pimientos, onion, cheese soup mixture, and shredded cheese. Repeat layers. Bake in preheated oven for 45 to 55 minutes or until bubbling.
FOUR-CHEESE SCALLOPED POTATOES
These rich, creamy and cheesy potatoes are a crowd-favorite side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
- Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
- Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
- Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
- Photograph courtesy Anna Williams
CHEESY SCALLOPED POTATO BUNDT
Full disclosure: You won't be able to stop eating these creamy, cheesy spuds. These crowd-pleasing potatoes are layered in a bundt pan to make an impressive dome shape.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Generously butter a 12-cup bundt pan (use all the butter; it may seem like a lot, but the potatoes need it to stick to the sides of the pan and to crisp up).
- Thinly slice the potatoes on a mandoline (they need to be thin enough to easily bend when folded). Starting on the bottom of the pan lay the potatoes in a slightly overlapping formation, sticking to the butter, until the entire pan is covered in one layer of potatoes.
- Stir together the heavy cream, Parmesan, garlic, rosemary, scallions, 2 teaspoons salt and a few grinds of black pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated.
- Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping in the bottom of the pan. Top with 8 pieces of the Cheddar in a slightly overlapping circle. Repeat two more times. Top with the remaining quarter of the potatoes so that all of the cheese is covered. Bake until the potatoes are a dark golden brown, crispy on top and a paring knife can easily be inserted and removed into the center of the dome, about 1 hour 20 minutes. Let rest for 10 minutes. Run a small offset spatula around the edges of the pan to help loosen the potatoes from the side. Invert onto a serving platter. Serve immediately.
CHEESY SCALLOPED POTATO CASSEROLE
Talk about Comfort food!!!!!!!!!!!!! I've also made it with Monterey Jack Cheese to give it a little kick!!
Provided by Rita1652
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350 degrees Fahrenheit.
- Melt butter and blend in flour; add milk cooking until slightly thickened (can be done in Microwave).
- Add shredded cheese and brie until melted.
- Butter pan and layer 1/2 the potatoes, onions, bacon bits, and sauce then add next layer. (You can do more layers if you want ending with sauce.).
- Bake for 1 hour until tender.
Nutrition Facts : Calories 469.3, Fat 23.4, SaturatedFat 14.2, Cholesterol 70.5, Sodium 684.9, Carbohydrate 48.3, Fiber 5.5, Sugar 2.8, Protein 17.8
SCALLOPED POTATOES WITH CHEESE
"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 250 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 974mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
SIMPLY RICH CHEDDAR SCALLOPED POTATOES
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.
Provided by SaraFish
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Use a big pot.
- Saute chopped onions in margarine til soft but not browned.
- In small bowl, combine flour, salt and pepper.
- Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
- Turn off heat.
- Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
- Add sliced potatoes and stir well to combine.
- Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
- Cover with foil and bake at 350 for 35 minutes.
- Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
- Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
- Let stand a few minutes before serving to allow sauce to thicken.
Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4
CHEESY SCALLOPED POTATOES
This is a recipe that my mother would always make for us when I was a child. Blending the onions and celery was her crafty way to get us to eat this dish by disguising the veggies. Let me tell you, it worked great ;)
Provided by Crystal
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in a blender, mixing thouroughly.
- Arrange potato slices in a buttered, 2 quart baking dish.
- Pour blended mixture over potatoes.
- Cover loosely with tinfoil and bake at 350 degrees for 25 minutes.
- Remove tinfoil half way through. Sprinkle with grated cheese, paprika and cayenne and bake for an additional 25 minutes.
- Broil until chesse is bubbly and golden.
Nutrition Facts : Calories 330.8, Fat 17, SaturatedFat 10.7, Cholesterol 51.3, Sodium 687.6, Carbohydrate 33.4, Fiber 3.8, Sugar 1.7, Protein 12.2
CHEESY SCALLOPED POTATOES
This is a YUMMY dish that takes me back to the old fashioned comfort foods I grew up on. Mmmm... makes the house smell so GOOD! NOTE: The 1 3/4 hours time allowance stated includes prep and cooking time.
Provided by Nibblets
Categories Potato
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In greased 1.5 L casserole dish, spray bottom and sides lightly with PAM cooking spray.
- Arrange first layer starting with potatoes, then onion and then cheese.
- In small bowl, combine mushroom soup, milk, Worcestershire sauce and spices; spoon enough over first potato layer to coat everything.
- Repeat steps 1 through 3 until all ingredients are layered ending with cheddar cheese.
- Cover and bake at 400°F for 1 hour or until potatoes are tender and test done using a fork. Uncover and bake 15 minutes longer to brown the top layer of cheese.
COTTAGE CHEESE POTATO BAKE
Enjoy this cheesy potato casserole that's baked to perfection! A great side dish that's ready in 55 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place potatoes in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes or until tender; drain thoroughly. Place potatoes in ungreased square baking dish, 8x8x2 inches.
- Place cottage cheese, sour cream, flour, salt, garlic powder and pepper in food processor or blender. Cover and process until smooth. Add cottage cheese mixture, onion and cheese to potatoes; stir in gently.
- Mix corn flake crumbs and margarine in small bowl; sprinkle over potatoes.
- Bake uncovered 18 to 20 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 2 g, TransFat 0 g
CHEDDAR SCALLOPED POTATOES
When I added garlic to this recipe, I discovered it gave the potatoes a unique flavor. My greatest compliment came from a neighbor who's a retired chef-he said this is the best potato dish he'd ever tasted!-Leah Brandenburg, Charleston, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a heavy saucepan, mix flour, salt and milk until smooth. Add garlic and butter; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in cheese until melted., In a greased 8-in. or 1-1/2-qt. baking dish, layer onion and potatoes. Top with sauce., Bake, covered, 25 minutes. Uncover; bake until potatoes are tender, 40-45 minutes.
Nutrition Facts : Calories 348 calories, Fat 15g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 571mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 15g protein.
CHEESE SCALLOPED POTATOES
What's not to like about these tender potatoes with cheese topping? This recipe, shared by Edie Farm of Farmington, New Mexico, is a downsized dish full of traditional taste.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., In a 1-qt. baking dish coated with cooking spray, layer half of the potatoes, onion and half of the sauce. Top with remaining potatoes and sauce. , Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 327 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 1156mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 2g fiber), Protein 12g protein.
SCALLOPED POTATOES I
This recipe is so easy and quick. And quite tasty too!
Provided by Maryanne
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
- In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper.
- Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the Cheddar cheese over the top of the casserole.
- Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 48.4 g, Cholesterol 21.4 mg, Fat 7.4 g, Fiber 6 g, Protein 9.6 g, SaturatedFat 4.7 g, Sodium 447.3 mg, Sugar 3 g
CHEESY SCALLOPED POTATOES
Make and share this Cheesy Scalloped Potatoes recipe from Food.com.
Provided by Tobago Cay
Categories Weeknight
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over low heat in medium saucepan.
- Blend in flour, then add milk, all at once.
- Cook, stirring constantly until slightly thickened.
- Add shredded cheese, season and continue to cook until cheese melts.
- Remove from heat.
- Layer cheese sauce and potatoes/onions beginning and ending with cheese sauce.
- Bake at 350°F for about 1 hour.
Nutrition Facts : Calories 325.9, Fat 17.6, SaturatedFat 11.1, Cholesterol 53.6, Sodium 837.1, Carbohydrate 30.2, Fiber 2.8, Sugar 2.7, Protein 12.3
CHEESY SCALLOPED POTATOES
These potatoes still have the creamy texture and cheesy flavor your family expects, but this slimmed-down version has less fat and fewer calories.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all., Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.
Nutrition Facts : Calories 327 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 604mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Bring to a boil, then remove from heat.
- Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
- Pour the sauce on top of the potatoes, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- Sprinkle chopped parsley on top, then serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
LIGHTENED SCALLOPED POTATOES WITH CHEESE
Adapted from Cooking Light. If you prefer a different flavor cheese, then you may substitute whichever type you prefer, just so long as it is real cheese and not reduced fat. This recipe has already reduced the fat a lot from typical versions, and the amount of the cheese is just enough to give the taste and texture of the real real thing without going overboard. Also - if you are not watching your fat/calories, by all means use whole milk and butter if you prefer.
Provided by HeatherFeather
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Rub garlic halves all over the inside of a medium sized casserole (an oval dish or an 11x7" pan); discard garlic or save for another use.
- Grease pan with nonstick cooking spray.
- Place half of the potato slices in the pan; drizzle with 1 tablespoons margarine.
- Sprinkle with 1/4 tsp salt and 1/16 tsp pepper, then top with half of the cheese; repeat.
- Bring milk to just a boil over low heat in a small pan; then immediately pour into the casserole.
- Bake,uncovered,for 40 minutes or until potatoes are soft.
Nutrition Facts : Calories 242, Fat 7.1, SaturatedFat 2.5, Cholesterol 10.7, Sodium 305.4, Carbohydrate 36.4, Fiber 3.6, Sugar 2.2, Protein 8.4
SCALLOPED POTATOES WITH THREE CHEESES
When it comes to Scalloped Potatoes with Three Cheeses, Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me.
Provided by Rick Rodgers
Categories Cheese Dairy Potato Side Bake Christmas Easter Thanksgiving Vegetarian Casserole/Gratin Fall Spring Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.
- Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.
- Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.
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