CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE
This is your new go-to casserole for get-togethers!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
- Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions.
- Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 4 g, TransFat 0 g
CREAMY AND CRISPY SCALLOPED POTATOES
Creamy and crispy without a ton of butter!
Provided by mkbeatles
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
- Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
- Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
- Bake in preheated oven until the top is nicely browned, about 1 hour.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g
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
This recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country - russets and Yukon Golds - did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region's drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukons work equally well.
Provided by The New York Times
Categories side dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
- In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
- Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.
ALL-CRUST SHEET-PAN SCALLOPED POTATOES
This super-sized version of a classic side dish maximizes the crunchy, browned bits without sacrificing the creaminess of the potatoes underneath.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
- Bring the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off stove.
- Thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick rounds.) Arrange half the potato slices into a single, overlapping layer on the sheet pan, and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes.
- Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Cook uncovered until very brown and crusty on top, rotating the pan halfway through, 15 to 20 minutes more.
MICROWAVE SCALLOPED POTATOES
Quick and easy scalloped potatoes. Very yummy!
Provided by yummymummy86
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes, onion, and butter in a large microwave-safe dish.
- Mix flour and salt in a bowl; sprinkle over potatoes and gently toss until vegetables are coated.
- Pour milk over the potatoes.
- Cook in the microwave on high setting until potatoes are tender, about 15 minutes, stirring every 5 minutes.
- Allow potatoes to rest for 5 minutes before sprinkling with parsley and paprika for serving.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 31 g, Cholesterol 15.1 mg, Fat 5.2 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 3.2 g, Sodium 836.8 mg, Sugar 4.6 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.
LOADED SCALLOPED POTATOES {GRAIN FREE}
These Loaded Scalloped Potatoes are always a crowd pleaser. You can't go wrong with cheesy, buttery, thinly sliced potato goodness topped with lots of crispy bacon, fresh cultured sour cream and chopped cilantro.
Provided by Emily
Categories Breakfast
Time 2h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line large bar pan/baking pan/jelly roll pan with unbleached parchment paper and set aside.
- Peel and thinly slice potatoes, about 1/4" thick. If you have a mandolin by all means use that. Otherwise just do your best to carefully thinly slice the potatoes.
- Evenly distribute and layer potatoes and minced garlic across lined baking pan. Add dots of butter on top of the potatoes and season with sea salt.
- Bake for 10 minutes, remove potatoes just to stir and and evenly coat with melted butter. Return to oven and bake for 20 minutes. Using caution, carefully remove pan from oven and sprinkle cheese all over tops of potatoes. Return to oven and bake for about 30-35 minutes or until potatoes are fully cooked through and cheese is bubbling with light golden brown edges. Remove from oven and allow to cool for about 15 minutes before serving.
- Top with crumbled crispy bacon, sour cream and chopped cilantro/parsley/green onions/chives. Enjoy!
Nutrition Facts : Calories 1075 calories, Carbohydrate 169 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 28 grams fat, Fiber 16 grams fiber, Protein 36 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 893 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
FRENCH ONION SCALLOPED POTATOES
Cheesy, creamy, and topped with crispy fried onions! French Onion Scalloped Potatoes are the perfect side for your holiday meal!
Provided by Aubrey
Categories Side Dish
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Grease the inside of a 9-inch x 13-inch baking dish. Set aside.
- Thinly slice potatoes, about 1/4-inch thick. You can use a chef's knife or a mandolin for more even slices. Layer the potatoes in your prepared baking dish.
- In a large bowl, stir together soup, onion soup mix, and milk until combined. Pour over potatoes.
- Tightly cover baking dish with foil and bake for 50 minutes.
- Remove foil from dish and sprinkle top of potatoes with cheddar cheese. Return to oven for 5 minutes, until cheese is melted and bubbly.
- Remove baking dish from oven and sprinkle crispy onions all over the top. Serve immediately.
Nutrition Facts : Calories 345 kcal, Carbohydrate 49 g, Protein 12 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 724 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CHEESY SCALLOPED POTATOES
Ultra creamy and rich, these cheesy scalloped potatoes are full of great classic flavors!
Provided by The Chunky Chef
Categories Side Dish
Time 1h50m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
- Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.
- Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
- Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
- Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
- Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
- Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
- Sprinkle top with chives and parsley and serve.
Nutrition Facts : Calories 310 kcal, Carbohydrate 27 g, Protein 16 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 336 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHEESY SCALLOPED POTATOES RECIPE
This Cheesy Scalloped Potatoes recipe is my new favorite holiday side dish! Could anything be more classic for serving at Easter, Thanksgiving, or Christmas? Thinly sliced russet potatoes are layered with cheddar cheese and the BEST creamy, flavorful sauce. It all bakes together into this magical, melt-in-your-mouth experience, with an ultra crispy cheddar cheese topping! You can even make them ahead of time.
Provided by Karen
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees F. Grease the bottom and sides of a 9x13 inch casserole dish with a little butter, or use nonstick spray. Set aside.
- Melt 1/4 cup butter over medium heat in a large pot. Thinly slice 1 onion and add to the butter. Saute for 4-6 minutes until the onion is translucent.
- While it's cooking, add 1 tablespoon kosher salt (use less if all you have is table salt), 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (this adds flavor not heat), and 1/4 teaspoon dried thyme.
- After sautéing for 4-6 minutes, add 5 cloves of smashed and minced garlic. Let cook for about 30 seconds, until fragrant.
- Gradually sprinkle in 6 tablespoons of flour, adding about a tablespoon at a time and stirring in between. It will form a thick paste with all the onions. Cook the flour for about 30 seconds to cook out the "raw flour" taste.
- Use a whisk to SLOWLY stir in 4 cups of cream. The process of adding the cream should take at least 2-3 minutes. Your burner should still be at medium heat. Add a little bit of cream, whisk it in completely, then add a little more. The goal is to form a smooth sauce; if you add the cream all at once, you will have flour lumps.
- Once all of the cream is added, stir in 1/2 cup parmesan cheese, sprinkling it in a little at a time so that it melts nicely.
- (If your potatoes are not prepped and ready, remove the sauce from heat and set aside.)
- Peel 4 pounds of russet potatoes** and slice thinly into 1/8 inch rounds with a sharp knife, mandolin, or food processor. See photos. If you have a food processor, I highly recommend using it. The slicer attachment cuts them to exactly the 1/8 inch size you need, and it's so much faster. If there is any lag time in between when you slice the potatoes and when you add them to the sauce, place them in a large bowl of water to prevent browning. Drain well.
- Add the sliced potatoes to the pot of sauce with the heat set to medium. Use a rubber spatula to stir the potatoes into the sauce, separating any slices that stick together to make sure they are all coated in sauce. Let the mixture come to a low bowl over medium heat, then reduce heat to medium low and cook for 10 minutes, stirring occasionally. Be gentle when stirring your potatoes; you don't want to break them all into pieces. A rubber spatula is better than a wooden spoon.
- After the cream and potato mixture has bubbled for about 10 minutes, turn off the heat.
- Pour or spoon half of the mixture into the greased 9x13 inch pan. Sprinkle the first layer with 1 and 1/2 cups sharp cheddar cheese.
- Top the cheese with the rest of the potato and cream mixture and spread to the edges. Sprinkle the top with 1 and 1/2 cups cheddar cheese.
- Bake in the oven at 400 degrees for about 40 minutes.
- You will know the potatoes are done when the mixture is very bubbly, the cheese has started to brown, and a butter knife inserted into the potatoes slides through easily. If your cheese is browning but the potatoes are not tender, cover with foil and bake another 10 minutes.
- Let stand for 10 minutes before serving.
- Store leftovers covered in the fridge. Leftovers will keep in the fridge for about a week. Reheat in the microwave for lunches. Or if you have enough leftover that you want to serve it for dinner again, sprinkle a little extra cheese on top and bake at 400 for 20 minutes, to recreate that perfect crispy topping.
Nutrition Facts : ServingSize 1 g, Calories 536 kcal, Fat 44 g, SaturatedFat 27 g, Cholesterol 151 mg, Sodium 893 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 1 g, Protein 13 g, TransFat 1 g, UnsaturatedFat 14 g
CRISPY ONION SCALLOPED POTATOES
Complete your holiday menu with cheesy scalloped potatoes. Our version of this side dish dials up the flavor and crunch with French's® Fried Onions. Mix 'em right in with the potatoes and then sprinkle over the top for a non-traditional - but so delicious - twist.
Provided by French's
Categories Crockpot and Casserole,Side Dishes,
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Spray 13x9-inch baking dish with no stick cooking spray. Place potatoes in large bowl. Set aside.
- Melt butter in medium saucepan on medium heat. Sprinkle in flour; cook and stir 2 minutes or until well blended. Gradually stir in half-and-half until smooth. Cook about 3 minutes, stirring constantly, or until sauce starts to thicken. Stir in 1 1/2 cups of the cheese, garlic salt and pepper until completely melted and smooth. Remove from heat.
- Pour cheese sauce over potatoes. Add 1 cup of the Crispy Fried Onions and toss to coat well. Pour mixture into prepared baking dish. Cover with foil.
- Bake 55 minutes. Remove foil and sprinkle with remaining 1/2 cup cheese and remaining 1 cup Crispy Fried Onions. Bake 5 minutes longer or until potatoes are tender and top is golden. Let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 330 Calories
CRISPY SCALLOPED POTATOES
Make and share this Crispy Scalloped Potatoes recipe from Food.com.
Provided by GrandmaIsCooking
Categories Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Lightly spray a 2 quart casserole with vegetable spray.
- Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper.
- Continue to layer until all potatoes, onion, flour, salt and pepper are used.
- Dot top with butter, then pour milk over all.
- Bake 20 min, then reduce heat to 350 degrees Fahrenheit and bake 50 to 60 min longer or until potatoes are tender.
RICOTTA SCALLOPED POTATOES
Cheesy and creamy, soft and crispy, scalloped potatoes
Provided by Courtney
Categories Sides
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Slice your potatoes into even sized slivers - about 1/8 inch thick. I used a mandolin for even pieces.
- Soak your potatoes in a bowl of water while you do the next steps.
- Add the ricotta, milk, and butter to a sauce pot on medium heat and stir until melted and mixed together. Add in the thyme and sea salt and stir. Remove from heat.
- Drain the potatoes and pat them dry with a clean dish towel.
- Line a cast iron skillet or other oven safe casserole dish with half of the potatoes. Pour half of the ricotta/milk mixture over the potatoes. Layer with the remaining potatoes and pour the remaining milk mixture over them.
- Top with the mozzarella cheese and bake for 25 minutes.
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- Peel the potatoes, halve them lengthwise, and slice them crosswise into thin half moons. Rinse well with cold water and drain in a colander. Transfer the potatoes to a large bowl and toss them with the onion and the ham.
- In a large dutch oven, cook half the bacon over medium-low heat until the fat is rendered and the bacon is crispy, 9-10 minutes. Add the butter and cook, stirring, until melted, making sure the butter doesn’t burn. Add the garlic salt and pepper, then whisk in the flour and cook, stirring to work out the lumps, until smooth. Whisk in the milk until smooth. Increase the heat to high and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Transfer the sauce to a bowl.
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Servings 10Category Side Dishes,Crockpot And Casserole
- Preheat oven to 375°F (190°C). Spray 13x9-inch (22 x 23 cm) baking dish with no stick cooking spray. Place potatoes in large bowl. Set aside.
- Melt butter in medium saucepan on medium heat. Sprinkle in flour; cook and stir 2 minutes or until well blended. Gradually stir in half-and-half until smooth. Cook about 3 minutes, stirring constantly, or until sauce starts to thicken. Stir in 1 1/2 cups (375 mL) of the cheese, garlic salt and pepper until completely melted and smooth. Remove from heat.
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5/5 (1)Total Time 1 hr 10 minsCategory Food
- Place heavy cream, garlic, 15 of the sage leaves and 1/4 teaspoon of the salt in a medium saucepan over medium heat. Bring to a boil, and cook until fragrant, about 10 mintues.
- While mixture simmers, layer potato slices in a single layer in prepared dish, slightly overlapping previous slice. Continue this pattern in rows. Sprinkle first layer with a pinch of the salt and a pinch of the cayenne pepper. Repeat layering slices, and sprinkling with a pinch of salt and cayenne, until there are no remaining slices (3 to 4 layers total).
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- In a good size sauce pan place the cream, milk, and garlic cloves. Season with a little salt, white pepper and a touch of nutmeg. Bring to a gentle simmer for two to three minutes then remove the garlic cloves. Add in the sliced potatoes, followed by the leeks and gently simmer and stir to ensure that the potatoes and leeks are submerged by the cream and milk mixture. Simmer for approximately two minutes until the potatoes begin to soften.
- Lift out the potatoes and leeks using a slotted spoon and carefully place into an oven proof dish. Sprinkle with a little Parmesan cheese, every two spoon full, ensuring that the potatoes and leeks are gently pushed down into the dish.
- Pour just enough of the milk and cream mixture to cover the potatoes and just a little extra, sprinkle the remainder of the parmesan in a 300 to 325 degree oven for approximately 20 to 30 minutes, the potatoes should slowly absorb the cream and milk mixture and turn a light golden brown colour.
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