Veryeasycheesyscallopedpotatoes Recipes

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EASY CHEESY SCALLOPED POTATOES

Provided by Sandra Lee

Time 1h10m

Yield 4 servings

Number Of Ingredients 6



Easy Cheesy Scalloped Potatoes image

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.

1 bag (24-ounce) frozen cut russet potatoes, Ore-Ida Steam n' Mash
1 can (10-ounce) condensed cheddar cheese soup, Campbell's
1 can (5-ounce) evaporated milk, Carnation
1 jar (2-ounce) diced pimientos, Dromedary
1 medium onion, finely chopped
1 1/4 cups shredded cheddar cheese, Sargento

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



Cheesy Scalloped Potatoes image

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

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

VERY EASY CHEESY SCALLOPED POTATOES

Make and share this Very Easy Cheesy Scalloped Potatoes recipe from Food.com.

Provided by RileyRoo

Categories     < 4 Hours

Time 1h15m

Yield 5 serving(s)

Number Of Ingredients 9



Very Easy Cheesy Scalloped Potatoes image

Steps:

  • Pre heat oven to 375 degrees.
  • Boil potatoes and onions in saucepot until tender.
  • In separate saucepot, melt butter. Add flour, salt, black pepper and cayenne pepper. Mix Well.
  • Cook on medium heat one minute while stirring.
  • Gradually add milk, stirring until well blended.
  • Add cheese.
  • Cook until chesse is melted, stirring constantly.
  • Lay potatoes and onions in 9 x 13 inch baking dish.
  • Cover with cheese sauce.
  • Cover with foil.
  • Bake for 45 - 50 minutes, removing foil after 25-35 minutes.

2 lbs potatoes, thinly sliced
2 small onions, thinly sliced
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (or to taste)
1 1/2 cups milk
1 1/2 cups shredded old cheese

CHEEZY POTATOES

This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.

Provided by TRISHAD

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6



Cheezy Potatoes image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
  • Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
  • Remove from oven and let stand 15 minutes before serving.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g

1 pound frozen Southern-style hash brown potatoes
1 (10.75 ounce) can condensed cream of potato soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
1 cup crushed potato chips

"CHEESY" SCALLOPED POTATOES RECIPE BY TASTY

Here's what you need: medium yukon gold potatoes, vegan butter, garlics, all-purpose flour, non-dairy milk, low sodium vegetable broth, salt, pepper, nutritional yeast, medium yellow onion, fresh parsley

Provided by Rachel Gaewski

Categories     Sides

Time 1h20m

Yield 6 servings

Number Of Ingredients 11



Steps:

  • Preheat the oven to 400°F (200°C).
  • Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
  • In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
  • While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
  • In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
  • Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
  • Garnish with parsley and serve warm.
  • Enjoy!

Nutrition Facts : Calories 292 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams

4 medium yukon gold potatoes, peeled
2 tablespoons vegan butter
2 garlics, minced
2 tablespoons all-purpose flour
2 cups non-dairy milk
1 ½ cups low sodium vegetable broth
1 teaspoon salt
½ teaspoon pepper
⅓ cup nutritional yeast
½ medium yellow onion, sliced into rings
fresh parsley, chopped, to garnish

BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR

I spent years developing this recipe to finally being what we refer to as the best ever scalloped potatoes. Every time I had an issue of what was wrong with the dish I figured out a way to correct it. I love to hear people's honest opinions as it helps me to become a better cook. I invite you to give my scalloped potatoes a try and tell me what you think.

Provided by Seashorewalker

Categories     Potato

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 8



Best Ever Scalloped Potatoes - Creamy, Cheesy, Lots of Flavor image

Steps:

  • In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
  • Chop the onion into very small pieces & set aside.
  • In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
  • Peel & Slice the Potatoes Thin.
  • LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
  • LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
  • LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
  • Sprinkle the chives evenly across the top.
  • BAKE COVERED in the oven at 300 degrees for about 1½ hour.
  • BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.

Nutrition Facts : Calories 447.9, Fat 25.6, SaturatedFat 13.9, Cholesterol 60.5, Sodium 1251.7, Carbohydrate 39.2, Fiber 2.7, Sugar 5.6, Protein 16.5

6 baking potatoes, peeled & sliced thin
2 (10 1/2 ounce) cans cream of mushroom soup (or cream of celery)
1/2 cup sour cream
1 1/2 cups of grated medium cheddar
6 ounces Velveeta cheese, cut into thin squares (approx 1 1/2 Inch Piece off a Large Block)
1 small yellow onion
1/4 cup chives (Freshly Chopped)
1 teaspoon Lipton Onion Soup Mix (Dry)

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