CHEESY SCALLOPED POTATOES
If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!
Provided by Amanda Rettke
Categories Side Dish
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200 degrees C).
- Butter an 8x8 casserole dish.
- Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
- Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
- Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
- Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours (90min.) in the preheated oven.
- For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.
Nutrition Facts : ServingSize 8 g, Calories 346 kcal
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
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
RICH & CREAMY CHEESY SCALLOPED POTATOES
How to make super rich, creamy and cheesy scalloped potatoes that the whole family will love.
Provided by Karlynn Johnston
Categories Side Dish
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 °F. Grease a 2 quart casserole dish with butter and set aside.
- In a medium sized sauce pan, melt the butter over medium-high heat. Add in the grated onions and cook until tender and soft.
- Add in the flour and stir until mixed throughout the butter. Stir for another minute, then whisk in the milk slowly, stirring with the whisk to ensure that there are no lumps.
- Season with the salt to your own taste (start at 1/2 tsp).
- Cook the sauce on low until smooth and thick, stirring occasionally with the whisk to ensure that the mixture doesn't burn on the bottom of the pot.
- Reduce the heat and stir in the cheese, whisking until it is smooth.
- Place half of the sliced potatoes in the casserole dish.
- Pour half of the cheese sauce over the first layer of sliced potatoes. Repeat with the second layer of potatoes and cheese sauce.
- Bake covered in the oven for 30 minutes.
- Take off the lid and sprinkle the remaining cheese on top and paprika if wanted.
- Bake uncovered for another 30 minutes, or until the potatoes are tender and cooked.
Nutrition Facts : Calories 451 kcal, Carbohydrate 35 g, Protein 20 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 77 mg, Sodium 803 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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
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.
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.
CHEESY SCALLOPED POTATOES
This is a delicious twist on what I usually find bland scalloped potatoes. My kids won't eat any other kind!
Provided by Reggies Mom
Categories Potato
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 325°F Spray a 2 quart casserole dish with non stick spray.
- Peel potatoes and cut into thin slices.
- In a bowl combine mushroom soup and milk.
- Place a layer of potatoes in the bottom of the casserole dish. Drizzle a scoop of the mushroom/milk mixture over the potatoes followed by a sprinkling of the cheese, the seasoned salt and a sprinkle of the dried onions. Repeat each layer the same way (you will probably have about 3 layers) ending with a sprinkle of cheese.
- Bake in 325F oven approximately 1 1/2 hours or until top is browned and bubbly.
Nutrition Facts : Calories 497.7, Fat 25.7, SaturatedFat 14.5, Cholesterol 68.2, Sodium 930.3, Carbohydrate 46.1, Fiber 4.7, Sugar 3.2, Protein 21.7
EASY SCALLOPED POTATOES WITH CHEESE
Treat the family to an all-time favorite with ease using out Easy Scalloped Potatoes with Cheese recipe. Easy Scalloped Potatoes with Cheese is a classic combination of potatoes, cheese sauce and ham that's ready to eat in just half an hour. We can't imagine a more perfect side dish.
Provided by My Food and Family
Categories Home
Time 1h
Yield 15 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix cream cheese, sour cream and broth in large bowl until blended. Add potatoes, ham, 1-3/4 cups cheese and peas; stir gently to evenly coat all ingredients.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
- Bake 1 hour or until casserole is heated through and potatoes are tender.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 3 g, Protein 9 g
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