Easy Cheesy Scalloped Potatoes Food

EASY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
• Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

EASY SCALLOPED POTATOES WITH CHEESE

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.

CHEESY SCALLOPED POTATOES

Steps:

• Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all., Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.

EASY CHEESY SCALLOPED POTATOES

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.

CHEESY SCALLOPED POTATOES

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.

SCALLOPED POTATOES

Steps:

• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over potatoes.
• Repeat with second layer of potatoes and cheese sauce.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color.
• Bake uncovered for about 1 hour at 350°F.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Peel potatoes and slice thin. Chop onion. In pan heat milk, butter, and flour and add cheese. In casserole dish place layers of potatoes, onions, parsley, onions, and sauce. Cover and bake 350℉ (180℃) F for 60 minutes. Greated cheddar can be substituted for American.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Peel potatoes, if desired. (Optional.) Thinly slice potatoes (1/8" to 1/4") in even slices.
• Add 3 Tablespoons butter to a saucepan over medium heat. Stir until melted.
• Add the chopped onions and stir for about 3 minutes until the onions are soft.
• Add minced garlic and thyme and stir for about one minute.
• Stir in 3 Tablespoons flour.
• Pour in heavy cream.
• Add salt, pepper, thyme, and cayenne and stir.
• Stir in 2 cups (8-ounces) of shredded sharp cheddar cheese. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
• Butter a baking dish or spray a baking dish with cooking spray.
• Layer half of the sliced potatoes on the bottom of the baking dish
• Pour half of the cheesy garlic cream sauce over the top of the potatoes.
• Sprinkle with 1/2 of the remaining shredded cheddar cheese.
• Repeat above 3 steps for the next layer.
• Sprinkle the top of the scalloped potatoes with chopped chives, thyme, or chopped parsley.
• Cover the casserole dish with aluminum foil.
• Bake for 40 minutes in a preheated 375-degree F oven.
• Remove the foil.
• Sprinkle the remainder of the shredded sharp cheddar cheese over the top of the scalloped potatoes.
• Bake for 20 more minutes or until the cheese is melted and the potatoes are cooked through.
• Remove from oven. Garnish the Scalloped Potatoes with chopped chives, parsley, or thyme before serving.

BAKED EASY CHEESY SCALLOPED POTATOES

Steps:

• Get out all of your ingredients and get them measured and ready to go!
• Slice your potatoes to between 1/8 and 1/4 inch thick. Rinse and set aside.
• Preheat your oven to 425 degrees.
• Melt butter in large pot over medium heat.
• Add onion and cook until tender, stirring occasionally, about 5 minutes.
• Add garlic, thyme, salt, and pepper. Stir.
• Add potatoes, chicken broth and cream.
• Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees and spray an 8 x 8-inch baking dish with non-stick cooking spray. Pyrex Baking Dish are great for baking, can be used in the freezer, microwave, and are dishwasher safe.
• In a small saucepan, combine milk, butter, flour, paprika, salt, pepper, garlic powder, and onion powder. Allow mixture to steep but not boil.
• Add half the shredded cheese to the milk mixture and whisk until all the cheese melts. Set aside.
• Layer the potatoes and onions into the baking dish, alternating until both ingredients are gone.
• Carefully pour the liquid cheese mixture over the potatoes and onions. Top with additional shredded cheese.
• Bake for 45-60 minutes or until potatoes are fork tender.
• Remove from oven and allow to cool for approximately 20 minutes before serving.
• Store any leftovers in the refrigerator for up to 3 days in an airtight container.

CHEESY SCALLOPED POTATOES

Steps:

• First, place sliced potatoes into a glass bowl, fill it with hot water and microwave for 15 minutes or until potatoes have almost soft texture, stirring few times (or boil sliced potatoes for 10 minutes). Then, pour the water out.
• Meanwhile, in a mixing bowl, whisk 2 cups heavy whipping cream, 3 minced garlic and 3 tablespoons butter, microwave for 1-2 minutes, until butter melts.
• Preheat the oven to 350F.
• Carefully arrange the first potato layer in your cast iron skillet or a baking pan. Now pour over 1/3 of the heavy whipping cream mixer, season with salt and pepper and 1/3 of tablespoon fresh thyme leaves. Finally, sprinkle 1/3 of mozzarella cheese. Repeat with other two layers except don't add cheese at the end.
• Cover with foil paper bake for about 30-40 minutes or until potato is cooked thru. Uncover, then sprinkle the rest of the cheese and broil on high for about minutes. Serve warm. Enjoy!

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat your oven to 350 degrees and spray an 8x8x3 baking dish with non-stick spray.
• Peel and thinly slice the potatoes, 1/8 to 1/4 of an inch thick. Soak in water until ready to use.
• Then prepare the sauce, by melting the butter in a large skillet over medium heat. Add the onions and cook until softened and translucent, about 5 minutes. Then add the garlic and cook for 1 minute more.
• Whisk in the flour until no lumps remain. Slowly whisk in the milk, followed by the chicken stock and bring to a boil. Whisk until the mixture thickens, then remove it from the heat and whisk in 1 cup of the cheese, the thyme and half of the salt and pepper.
• Layer half of the potatoes into the prepared baking dish and season with 1/3 of the salt and pepper. Pour half of the cheese mixture on top of the potatoes in the baking dish. Layer with the remaining potatoes, season with the remaining salt and pepper and pour the remaining cheeee sauce on top. Then sprinkle the remaining 1/4 cup of cheese on top.
• Cover with foil and bake for 40 minutes, then remove the foil and bake an additional 10-15 minutes or until the cheese on the top becomes golden brown and bubbly.
• If desired to serve as a thicker mixture, let casserole sit for 5-10 minutes before serving, otherwise the sauce will be loose and runny.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 200 degress C. (390 Fahrenheit).
• Peel the potatoes and give them a good wash.
• In a saucepan, melt the butter over a medium heat, throw in the flour and mix quickly.
• Add the milk and whisk well to avoid any lumps forming.
• Stir until the sauce thickens slightly, then add the cheddar and parmesan cheese together with the double cream.
• Peel and mince the garlic cloves, then add them to the sauce too.
• Mix in the dijon mustard and season with nutmeg, salt and pepper.
• Slice the potatoes thinly , then arrange one layer in a non-stick baking dish that has been greased with butter, so that each slice is overlapping.
• Spread a quarter of the sauce over, then arrange another layer of potatoes.
• Repeat with some more sauce, then another layer of potatoes and sauce again.
• Cover the dish with foil, pop the dish in the oven and bake for an hour.
• Remove the foil and bring the temperature to 220 degrees C ( 410 Fahrenheit) for the last 15 minutes, so the top can become golden.
• Serve hot!

SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees.
• In a large bowl combine the first 8 ingredients. Pour mixture into a 9 X 13- inch baking dish.
• In a small bowl combine topping ingredients. Spread topping mixture evenly over potatoes.
• Bake in preheated oven for 40-50 minutes, or until potatoes are heated through and edges are bubbly. Serve :)

CHEESY SCALLOPED POTATOES RECIPE

Steps:

• Adjust oven rack to middle position, heat oven to 425°F and spray an 8x8-inch (1½ quart) baking dish with nonstick spray.
• Peel and slice potatoes 1/8-inch thick, and place them in a large bowl. Pour the chicken broth and heavy cream over the potatoes; set aside.
• In a large Dutch oven, heat butter and oil over medium heat until oil shimmers. Add onion and cook until translucent and lightly browned, about 4 minutes. Stir occasionally.
• Add garlic, thyme, salt and pepper and cook about 30 seconds to give the garlic time to bloom.
• Add potatoes, broth, cream and bay leaves. Bring to a simmer.
• Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. (There should be some resistance when sticking a knife or fork in the middle of a potato.) Discard the bay leaves.
• Carefully transfer the potato mixture to the prepared baking dish. Press the potatoes, with a wooden or rubber spatula, to an even layer. (See *Note if wanting to make ahead.)
• Sprinkle the cheese evenly over the top of the potatoes and bake at 425°F for 15 minutes or until the cream bubbles around the edges and the top is golden.
• Garnish with fresh thyme leaves.
• Allow potatoes to rest on a cooling rack 10 minutes before serving.
• Enjoy!

CHEESY SCALLOPED POTATOES RECIPE

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.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 400°F.
• Spray a 13×9″ baking dish with cooking spray. (I used the butter PAM)
• To a small saucepan, add butter. Melt and add in garlic, sauté for 30 seconds then add in flour. Stir milk, nutmeg and fresh thyme.
• Bring to a boil. Once mixture is thickened, remove from heat and add in 1/2 cup aged cheddar cheese. Whisk together until smooth. Set aside.
• Arrange half of the potatoes to the prepared baking dish. Season with salt and pepper.
• Cover with half the cream mixture, half the shredded white cheddar cheese and half the parmesan cheese.
• Arrange the remaining potatoes. Season with salt and pepper.
• Pour the rest of the milk mixture over the potatoes and finish with remaining white cheddar cheese and parmesan cheese.
• Bake, uncovered, for 40 minutes or until potatoes are tender the top is slightly browned.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F.
• Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
• Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
• Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
• Bake at 375°F for 45-55 minutes or until hot and bubbly.

INSTANT POT EASY CHEESY SCALLOPED POTATOES RECIPE

Steps:

• Peel the potatoes. Using a mandolin, thinly slice the potatoes.
• In a small bowl, add the milk, melted butter, salt, and pepper. Stir to combine.
• Place the trivet in the bottom of the Instant Pot. Then, add 1 cup of water to the bottom of the Instant Pot.
• Taking the potato slices, build a bottom layer on top of the trivet. Pour 1/3 of the milk mixture on top. Top with 1 cup cheese. Repeat potato layer, milk layer, and cheese layer two more times, ending with cheese on top.
• Close the lid and sealing valve. Pressure cook for 25 minutes.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees. Grease a baking dish or half aluminum pan (10x17 in baking dish will work).
• Clean and peel the potatoes.
• Thinly slice the potatoes (about ⅛ to ¼ of an inch in thickness).
• Small dice the onion. In a small sauce pan, melt the butter on medium heat and sauté the onions until translucent.
• Add flour and mix to make a roux. Allow the roux to cook for 1 - 2 minutes.
• Add in the half & half and chicken stock. Whisk occasionally to prevent burning. Allow the sauce to thicken
• When thickened, add smoked gouda and gruyere cheeses. Mix until smooth.
• Season the sauce with salt, black pepper, and garlic powder. Taste and adjust seasoning if necessary.
• Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Add half of the cheddar and Monterey jack cheeses on top.
• Repeat with second layer of potatoes, cheese sauce, and remaining shredded cheeses.
• Bake covered for 40 - 50 minutes until the potatoes are fork tender. Remove covering and bake for additional 30 minutes to brown. Remember to turn the dish in the oven for even browning.
• Remove from oven and let the dish rest for 5 minutes.
• Top with parsley and enjoy!

CHEESY SCALLOPED POTATOES

Steps:

• Butter 8" or 9" baking dish (round or square).
• Preheat the oven to 375° F.
• Whisk half and half with cornstarch in a glass measuring cup. It's easier to pour it into the pan, than using a bowl.
• In a medium saucepan or deep skillet, melt butter.
• Slowly pour half and half mixture, ¼ cup at a time, whisking constantly. Wait for the sauce to thicken before adding more half and half.
• Once all liquid is added and the sauce is nice and thick, season it with salt and pepper.
• Add 3/4 cup of shredded cheddar to the sauce and whisk until melted. Remove sauce from heat and set aside.
• Wash and peel potatoes.
• Chop the onion finely.
• Slice potatoes into ⅛" thick slices. This is the best thickness for this dish. Potatoes will cook perfectly without falling apart.
• Arrange half of potato slices in the prepared dish. Sprinkle chopped onion on top. Top with remaining potatoes.
• Whisk the sauce and pour over the potatoes. Stir gently so the sauce can coat potatoes.
• Sprinkle remaining cheese on top and cover the dish with aluminum foil.
• Bake for 1 hour OR until bubbly and the cheese is melted. Remove foil and broil for 2 to 3 minutes if you like the toasted cheese topping.
• Remove dish from the oven and let cool slightly before serving.
• Garnish with chopped parsley, dill, chives or green onions and enjoy!

SCALLOPED POTATOES

Steps:

• Preheat oven to 350˚F.
• Lightly grease a 9-inch baking dish with butter.
• Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick.
• Peel and finely dice the onion and set aside.
• Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
• In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes.
• Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
• Let the dish rest for 5 minutes, to allow the sauce to thicken.
• Garnish with parsley and serve with your favorite main dish.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 dergrees. Butter a 9 x 13 baking dish
• Sliced potatoes thinly. 1/8" is perfect for this dish. Sprinkle with salt and pepper.
• In a medium size pan, melt butter over medium high heat. Add chopped onion and saute for 3-4 minutes or until soft. Add garlic. Saute another minute.
• Reduce heat to medium. Add in flour and salt to butter and onion mixture. Stir until a thick paste (a roux) forms. About two minutes.
• Stir in milk. Continue to stir until thickened. About 3 minutes.
• Stir in cheese. Continue to stir and cook until all cheese is melted. Taste for salt and pepper.
• Add half of the sliced potatoes to your prepared dish. Cover with half the cheese sauce. Repeat with remaining potatoes and sauce. Cover with foil.
• Bake for one hour and 15 minutes. Remove foil. Continue to bake for an additional 15 minutes allowing the cheese to get slightly brown. Using a fork check the center of the casserole. If the potatoes are soft your casserole is done!

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

EASY CHEESY SCALLOPED POTATOES RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Wash the potatoes and slice them into ¼-inch thick pieces; no need to peel.
• Drop the potatoes into boiling water for 5 minutes. During the last minute, add the sliced onions to the water. Drain.
• Combine the soup, milk, pepper, and garlic powder in a bowl. Microwave until hot.
• Put a little bit of the soup mixture in the bottom of a greased 2-quart casserole dish, a 9×9-inch pan, or an oven-safe pan.
• Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
• Bake for 45 to 55 minutes or until hot and bubbly.
• Serve warm, and enjoy!

CHEESY SCALLOPED POTATOES AND HAM

Steps:

• Place sliced potatoes in a large bowl, pour ham over potatoes. Season with 1 teaspoon salt and 1/2 teaspoon pepper and mix well.
• Melt butter in a medium saucepan over medium/high heat. Add flour and whisk well until well blended into a paste. Add 1 cup of milk and 1 1/2 cups of cheese, when cheese starts to melt, add the rest of the milk slowly whisking the entire time to make your cheese sauce. Allow mixture to come to a boil, add remaining salt, pepper, 1 teaspoon parsley, and half of the fresh chives. Remove from heat.
• Preheat oven to 350 degrees.
• Spray a 13x9 casserole dish with cooking spray. Layer half of the potatoes and ham in the bottom of the dish. Pour half of the cheese sauce over the potatoes, ensuring that all of the potatoes are covered with the sauce. Repeat with the remaining potatoes and ham and the rest of the cheese sauce.
• Cover the baking dish with aluminum foil. Bake on middle rack of the oven for 75-80 minutes.
• When baking is done, test potatoes to make sure they are fork tender. Add more time if needed. When they are finished remove the aluminum foil and sprinkle remaining 1/2 cup of cheese on top of the potatoes. Sprinkle remaining parsley and chives on top and place dish back into the oven. Cook for 15 more minutes until the cheese has melted and is golden brown on top.
• Serve and enjoy!

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 325°F.
• Spray a medium sized casserole with cooking spray.
• Layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter.
• Repeat layers until all ingredients are used.
• Pour milk over layers.
• Bake, covered with a lid or foil at 325F for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden.
• Note: if you have difficulty browning top, place under broiler for a minute or so.