Good Scalloped Potatoes Food

SCALLOPED POTATOES RECIPE BY TASTY

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!

SCALLOPED POTATOES

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).

EASY SCALLOPED POTATOES

Steps:

• Start by slicing the potatoes about 1/8-1/4 inch thick.
• You may peel them first if you like.
• In a casserole dish, lay down a single layer of potatoes.
• Put some onion of top if you like.
• Sprinkle lightly with flour, salt, and peper.
• (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
• Pour the milk over the top of the potatoes until the dish is about 2/3 full.
• Bake at 375F for 1 hour.

SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
• Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
• In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
• Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

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.

WHAT TO SERVE WITH SCALLOPED POTATOES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a dish to go with potatoes in 30 minutes or less!

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.

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.

SCALLOPED POTATOES WITH GREEN ONIONS

Steps:

• Preheat oven to 400 degrees F. Lightly grease 13" by 9" glass or ceramic baking dish, or 2 1/2-quart gratin dish. In 5- to 6-quart saucepot, melt margarine on medium. Meanwhile, thinly slice green onions, reserving 2 tablespoons green tops.
• To margarine in saucepot, add sliced green onions and cook 5 minutes or until tender, stirring occasionally. Add flour and cook 1 minute, stirring constantly. With wire whisk, gradually whisk in milk. Cook on medium 6 to 7 minutes or until mixture boils and thickens, stirring constantly. Stir in potatoes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cook 5 minutes, stirring gently; remove from heat.
• Transfer potato mixture to prepared baking dish, spreading evenly; sprinkle with Parmesan. Cover with foil sprayed with nonstick cooking spray, and bake 1 hour. Uncover dish; reset oven control to broil. Broil, 6 inches from heat source, 5 minutes or until Parmesan is golden. Sprinkle with reserved green onions.

THE BEST SCALLOPED POTATOES

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.

SCALLOPED POTATOES

Steps:

• Preheat oven to 400F.
• Cut the potatoes into 1/8 inch slices.
• Dump the butter into a large pot on the stove over medium heat.
• Once the butter is melted, add the diced onions to the pot and stir well.
• Continue cooking until the onions are translucent.
• Add the flour to the pot and stir well.
• Cook the flour mixture for 3 minutes.
• Add the chicken broth to the pot and stir well.
• Add the milk and stir well again.
• Add the salt, pepper, garlic powder and onion powder to the pot.
• Whisk the sauce well.
• Leave the sauce to continue cooking over medium heat just until it comes to a boil.
• As soon as the liquid starts to boil, remove the pot from the heat.
• Spray a 9 x 13 inch baking dish with cooking spray.
• Place half of the potato slices in the baking dish.
• Pour half of the sauce over the potatoes in the baking dish.
• Place the remaining potato slices on top of the sauce layer.
• Pour the remaining sauce over the potato slices.
• Cover the baking dish with aluminum foil.
• Place the dish in the oven and bake, covered, for 35 minutes.
• After 35 minutes remove the foil and continue baking until the potatoes are browning across the top. 30-35 minutes.
• Remove the dish from the oven and allow the potatoes to sit for a few minutes before scooping and serving.
• Enjoy!

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.

SCALLOPED POTATOES

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.

SCOTT'S SCALLOPED POTATOES

Steps:

• In a 2 quart casserole combine butter and onion and microwave at high for approx 2-3 minutes or until butter melts and onion is slightly tender
• Blend in flour, salt and pepper
• Blend in milk and microwave uncovered for approx 5 - 7 minutes or until thickened (stir twice during this step)
• Cut potatoes in half lengthwise then crosswise into thin slices. Add as many slices to the thickened sauce until you get the consistency you want. I like there to be some sauce so don't always use all of the potatoes. Experience will help you decide in the future
• Cover and microwave at high for at least 15-20 minutes (Stirring twice) until the potatoes are as tender as you want. Let stand covered for 5 minutes
• AU GRATIN
• Follow the recipe above, stir in at least 1 cup of cheddar cheese to the thickened sauce until melted (taste and add more if you want it cheesy er) then add potatoes and follow the rest of the recipe

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.