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
ULTIMATE SCALLOPED POTATOES
My husband found this recipe when I called and informed him we were going to have guests for dinner. This tasty variation on traditional scalloped potatoes is dressed up with garlic, Swiss cheese and Parmesan cheese. -Glenda Malan, Lake Forest, California
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Grease a shallow 13x9-in. baking dish with the butter; set aside. In a small saucepan, combine the cream, milk, salt, pepper and garlic. Cook just until bubbles begin to form around sides of pan. Remove from the heat; cool for 10 minutes. , Peel and thinly slice the potatoes; pat dry with paper towels. Layer half the potatoes in prepared baking dish; top with half the cream mixture and half the cheeses. Repeat layers. , Bake, covered, at 350° for 40 minutes. Uncover and continue baking until potatoes are tender, 20-25 minutes longer. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 22g fat (14g saturated fat), Cholesterol 77mg cholesterol, Sodium 538mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 3g fiber), Protein 12g protein.
SCALLOPED POTATOES, ONIONS AND GARLIC
Wonderful stuff!! Definately not for weight loss. Don't be afraid of all that garlic, it really mellows with the cooking and is delicious.
Provided by Derf2440
Categories Potato
Time 4h25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Wash and scrub the potatoes, towel dry and slice about 1/4 inch thick, best with a madolin.
- Peel onions and slice about 1/4 inch thick with a mandolin.
- Remove as much paper skin from garlic as possible with out taking apart, slice as a whole on mandolin, pick out the rest of the skin and the base of the bulb and discard.
- Spray casserole with veggie spray and place a layer of potato slices on the bottom.
- Mix the onion rings and the garlic slices to gether and place a layer on top of the potatoes.
- Season with salt and freshly ground pepper.
- Sprinkle a few cubes of havarti cheese and a couple of slices of parmesan cheese and some butter cubes on top.
- Repeat layers ending with cheese and butter on top.
- Whisk together mushroom soup, milk and parsley, until combined.
- Pour mixture carefully over top of potato onion layers.
- Carefully lift layers to allow mixture through if necessary.
- Place casserole on middle rack in 325f degree oven for 3 to 4 hours or until potatoes are tender and top is browned and crisp.
SCALLOPED GARLIC POTATOES
Easy to make variation of scalloped potatoes that gets it's savory flavor from Lipton Recipe Secrets Garlic Mushroom Soup Mix.
Provided by Crafty Lady 13
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375.
- In lightly greased 2-quart shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients, pour over potatoes.
- Bake, uncovered, 45 minutes, or until potatoes are tender.
- Tip: You can substitute the Garlic Mushroom Soup Mix with Lipton Savory Herb with Garlic Soup Mix.
- Tip: The surface of peeled potatoes discolors quickly. Use immediately or cover with water to prevent discoloration.
Nutrition Facts : Calories 328.3, Fat 22.2, SaturatedFat 13.8, Cholesterol 81.5, Sodium 32.8, Carbohydrate 29.6, Fiber 3.5, Sugar 1.3, Protein 4.5
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.
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
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
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
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
ROASTED GARLIC SCALLOPED POTATOES
These potatoes are easy and delicious. Garlicky and cheesy.
Provided by VICKI L
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
- Bake in preheated oven for 70 minutes.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 45.6 g, Cholesterol 58.8 mg, Fat 19.9 g, Fiber 3.4 g, Protein 13.5 g, SaturatedFat 11.6 g, Sodium 875.8 mg, Sugar 3.8 g
GARLIC SCALLOPED POTATOES
Garlic Scalloped Potatoes make for a decadent side dish for the holidays, or even a special weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Rub a 3 1/2-quart baking dish with garlic, and butter generously. Add the garlic cloves to the dish. Arrange potatoes in layers in baking dish, seasoning each layer with salt and pepper, and dotting with butter. Pour cream over potatoes. Dot top with any remaining butter.
- Bake until golden and bubbling and potatoes are tender when pierced with the tip of a knife, about 1 hour and 20 minutes. Increase the oven temperature to 400 degrees and continue to bake until the top is brown, about 10 minutes more. Let stand about 15 minutes before serving.
SAVORY GARLIC SCALLOPED POTATOES
Cross a cheese-smothered baked potato with garlicky mashed potatoes, and this would be the delicious result.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix cream cheese spread, milk and garlic powder until blended. Cook onions in large nonstick skillet on medium heat 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese mixture, broth, 1 cup cheddar and parsley; mix well. Remove from heat. Gently stir in potatoes.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Bake 45 min. Top with remaining cheddar; bake 10 to 15 min. or until potatoes are tender.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 1 g, Protein 7 g
OLD-FASHIONED SCALLOPED POTATOES
This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
Nutrition Facts :
GARLIC SCALLOPED POTATOES
These scalloped potatoes are baked until the creamy, garlicky sauce is hot and bubbly. If you're looking for a crowd-pleasing side-this is it!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings, about 2/3 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Peel and slice potatoes.
- Whisk cream cheese spread, milk, garlic powder and pepper until blended. Layer half each of the potatoes, cream cheese mixture and Parmesan in shallow 2-qt. casserole sprayed with cooking spray; repeat layers.
- Bake 30 min. or until sauce is hot and bubbly.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 300 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 5 g, Protein 8 g
CHEESY GARLIC SCALLOPED POTATOES
They are rich, but oh so good! You can vary the cheeses according to taste and add onions, too. I originally got the recipe from AllRecipes, but I have altered a couple of things that helped the recipe we believe. It is a family favorite!
Provided by SweetsLady
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (165 degrees C).
- Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
- Layer half of the potato slices in the bottom of the casserole dish.
- Dot with half of the butter cut or pinched into small pieces.
- Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over.
- Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, butter, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese.
- Season again with salt and pepper. Cover with foil that the underside has been sprayed with cooking spray.
- Bake for 1 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top.
- This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Nutrition Facts : Calories 649.8, Fat 53.1, SaturatedFat 33.3, Cholesterol 178.6, Sodium 595.8, Carbohydrate 23.6, Fiber 2.5, Sugar 1.4, Protein 21.4
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