Sharons Tasty Scalloped Potatoes Recipes

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!

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.

Steps:

• Preheat oven to 350°F.
• Peel potatoes and slice. Layer in lightly greased glass baking dish.
• Heat 3 Tbsp butter or margarine in saucepan over low heat until melted. Blend in flour and seasoning. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in yogurt and whipping cream. Heat to boiling for one minute, stirring constantly. Stir in onions.
• Pour mixture over potatoes. Lightly stir the mixture and potatoes together, making sure the potato mixture is spread out evenly in baking dish.
• Cover and cook in 350°F oven for 30 minutes. Uncover and cook until potatoes are tender, about 60-70 minutes longer. Let stand 5-10 minutes before serving.

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.

Steps:

• In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.

Steps:

• In a 1 1/2 quart greased casserole, layer potatoes and onions.
• In a medium saucepan, melt butter; stir in flour and whisk until smooth and frothy.
• Gradually add the broth, mayonnaise, salt and pepper. Stir until this mixture thickens.
• Pour over potatoes and onions. Sprinkle generously with paprika.
• Bake in a preheated 350 oven for 1 hour or until potatoes are tender.

Steps:

• Heat oven to 400 Degrees.
• Peel the potatoes and cut into thin slices. (You can also leave the peels on if you prefer).
• Peel onion and cut into thin slices.
• Mix all dry ingredients together and mix into sliced potatoes, mixing to coat as much as possible.
• Layer half of the sliced potatoes into 9x9x2 glass dish.
• Layer half of the sliced onion on top of potatoes.
• Spread 1/3 cup of each cheese on top of onion.
• Repeat with potatoes, onion & cheeses.
• Place butter by tablespoon around the potato mix evenly.
• Pour 16 oz whipping cream (or milk, your preference) evenly over entire top of cheese.
• Bake for 40 - 45 minutes, until browned and potatoes are cooked.