FAVORITE SCALLOPED POTATOES
-Lucinda Isenberg, Fairmont, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Layer half of the potatoes in a greased 1-qt. baking dish. Top with onion; sprinkle with half of the salt and pepper. Top with the remaining potatoes, salt and pepper. Combine the cream and broth; pour over potatoes. Sprinkle with paprika., Bake, uncovered, at 375° for 50-55 minutes or until the potatoes are tender and top is golden brown.
Nutrition Facts : Calories 440 calories, Fat 33g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 450mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
SCALLOPED POTATOES RECIPE
This easy scalloped potatoes recipe makes the best potato side dish! Tender slices of potatoes in an easy creamy sauce is a classic favorite!
Provided by Robyn Stone | Add a Pinch
Categories Side Dish
Time 2h
Number Of Ingredients 9
Steps:
- Preheat oven to 350º F. Spray 9x13 casserole dish with nonstick cooking spray and set aside.
- Place potato slices in a bowl of cold water to keep from turning brown while making cream sauce.
Nutrition Facts : Calories 199 kcal, Carbohydrate 31 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 185 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
THE BEST SCALLOPED POTATOES RECIPE
These are hands-down the best scalloped potatoes you'll ever have. They even beat many of the 5-star restaurants I've tried like Mastro's. They are the perfect side dish for any evening or holiday feast and this recipe uses no heavy whipping cream. This actually makes them taste even better!
Provided by Sondra Barker
Categories Side Dish
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees and lightly butter a square pyrex oven pan.
Nutrition Facts : ServingSize 1 cup, Calories 357 kcal, Carbohydrate 33 g, Protein 17 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 1066 mg, Fiber 4 g, Sugar 4 g
CREAMY PARMESAN SCALLOPED POTATOES
These scalloped potatoes are tender, creamy and so delicious! The parmesan cheese adds such amazing flavor and these are a must make side dish!
Provided by Alyssa Rivers
Categories Side Dish
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add 1/4 cup parmesan cheese.
- Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
- Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.
Nutrition Facts : Carbohydrate 32 g, Protein 13 g, Fat 40 g, SaturatedFat 25 g, Cholesterol 141 mg, Sodium 703 mg, Fiber 2 g, Sugar 1 g, Calories 528 kcal, ServingSize 1 serving
SCALLOPED POTATOES
Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
Provided by Vicki G.
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
SCALLOPED POTATOES
The BEST Scalloped Potatoes made with thinly sliced russet potatoes layered in a creamy cheese sauce then baked until golden brown. The perfect side dish!
Provided by Kelley Simmons
Categories Side Dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.Melt butter in a medium saucepan. Add in onion and saute until tender and slightly browned, 4 minutes.
- Add in garlic and cook for an additional minute.
- Add in flour and cook for 1 minute stirring constantly.
- Slowly whisk in milk and chicken stock. Add in the dried mustard, thyme and paprika. Cook for 2-3 minutes or until sauce begins to slightly simmer, stirring occasionally. (Do not let this sauce boil, it can break and burn on the bottom)
- Take off the heat and stir in the 1 1/2 cups of cheddar cheese. Season with salt and pepper to taste.
- Layer 1/3 of the potatoes into the prepared pan.
- Layer 1/3 of the sauce on top of the potatoes. Repeat layers ending with the cream sauce.
- Top with the reserved 1/2 cup of cheddar cheese.
- Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 45 minutes or until the potatoes are tender.
- Serve immediately with fresh parsley for garnish, if desired.
Nutrition Facts : Calories 348.19 kcal, Carbohydrate 34.85 g, Protein 13.53 g, Fat 17.73 g, SaturatedFat 10.89 g, Cholesterol 51.91 mg, Sodium 253.41 mg, Fiber 2.21 g, Sugar 5.21 g, ServingSize 1 serving
SCALLOPED POTATOES
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Thoroughly grease a 9x13-inch baking dish with either butter or cooking spray.
- Thinly slice potatoes and onion and pat dry.
- Dice the butter and split it into three portions.
- Cover the bottom of the baking dish with a layer of potatoes and top with 1/3 of the onions.
- Sprinkle three tablespoons of flour evenly over the potatoes and onions.
- Distribute 1/3 of the diced butter over the flour evenly.
- Repeat these layers twice more.
- Gently heat the milk on the stove until warmed through.
- Carefully pour the milk into the dish, to cover the potatoes and onions. It should fill the dish to the top of the potatoes.
- Bake, covered in foil, for 45 minutes.
- Remove the foil and bake for a further 10 to 15 minutes, until the potatoes are fork-tender.
Nutrition Facts : Calories 301 cal
SCALLOPED POTATOES
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
- Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
- Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
- Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.
Nutrition Facts : Calories 524 calories, Fat 31.2 g fat, SaturatedFat 19.2 g saturated fat, Protein 13.2 g protein, Carbohydrate 50.8 g carbohydrate, Sugar 5.2 g sugar, Sodium 0.5 g salt, Fiber 3.4 g fibre
THE BEST SCALLOPED POTATOES
This recipe for The Best Scalloped Potatoes is truly exceptional! Thinly sliced gold potatoes with a creamy garlic smoked gouda cheese sauce.
Provided by Brandie @ The Country Cook
Categories Side Dish
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Spray a 9x9 baking dish with cooking spray, set aside.
- Slice the potatoes very thin, 1/8th of an inch. I suggest using a mandolin for this. The potatoes need to be the same thickness so they all cook at the same time.
- Place the sliced potatoes into a large bowl with cold water, set aside.
- In a medium-sized skillet over medium-low heat, add the butter and melt. Add the onions, salt, and pepper, stirring occasionally cook until the onions are just softened, about 5 minutes.
- Add the garlic and thyme, cook until fragrant, about 30 seconds.
- Whisk in the flour and cook for 1 minute, slowly pour in the milk and whisk constantly to ensure no lumps form.
- Whisk in the heavy cream. Stirring occasionally, let this mixture come to a simmer, once it starts to bubble the littlest bit, take it off the heat. Stir in half of the gouda until melted.
- Drain the potatoes. Place half of the potatoes into the bottom of the baking dish.
- Pour half of the cheese sauce on top. Sprinkle half of the parmesan cheese on top.
- Add the rest of the potatoes on top. Top with the remaining sauce. Add the rest of the gouda and parmesan on top.
- Bake covered with foil for 45 minutes then remove the foil and cook for about another 30 minutes (until the potatoes are fork-tender.)
- Garnish with parsley, optional.
Nutrition Facts : Calories 332 kcal, Carbohydrate 23 g, Protein 15 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 76 mg, Sodium 661 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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.
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
SCALLOPED POTATOES
My idea of the BEST Scalloped Potatoes! These are rich and creamy and have just the right amount of cheesy flavor. The sauce has the perfect consistency and the potatoes are perfectly baked. A staple side dish recipe that's perfect for weekends and holiday dinners.
Provided by Jaclyn
Categories Side Dish
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes.
- Add flour and garlic and saute 1 minute.
- While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently.
- Remove from heat. Stir in cheese.
- Season with salt and pepper to taste (you'll need about 1 tsp salt). Cover pan with lid and set aside.
- Peel potatoes and slice into 1/6-inch slices using a mandolin. Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated).
- Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.
- Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 - 70 minutes*.
- Garnish with parsley if desired and serve warm.
Nutrition Facts : Calories 322 kcal, Carbohydrate 40 g, Protein 9 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 225 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
SCALLOPED POTATOES
Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners
Provided by Adam Bush
Categories Side dish
Time 2h10m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
- Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.
Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium
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.
ONE DISH HAM AND SCALLOPED POTATOES
This ham and scalloped potatoes casserole is a simple set of steps that results in extraordinary flavor. It's a solid family favorite.
Provided by JoJo
Categories Main Course
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Spray with oil, a 2 qt. casserole dish.
Nutrition Facts : Calories 674 kcal, Carbohydrate 61 g, Protein 32 g, Fat 34 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 108 mg, Sodium 1053 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 13 g, ServingSize 1 serving
SCALLOPED POTATOES
Tender potatoes are layered with cheddar cheese and diced onions to make a cheesy Scalloped Potatoes casserole, just like grandma used to make.
Provided by Katerina | Easy Weeknight Recipes
Categories Side Dish
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 351 kcal, Carbohydrate 46 g, Protein 12 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 40 mg, Sodium 355 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 5 g, ServingSize 1 serving
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10+ OF THE BEST SCALLOPED POTATOES RECIPES ON THE FEEDFEED
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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