Grandmas Old Fashioned Scalloped Potatoes Food

OLD FASHIONED SCALLOPED POTATOES

Steps:

• Measure the butter out first, butter the pan, then divide the remaining into approximate thirds so you'll know how much goes on each layer.
• It is easiest to get even coverage on the flour, salt, and pepper by mixing them together in a small bowl and then sprinkling each layer. You'll need a little more than a tablespoon per layer if you mix.

GRANDMA LEE'S SCALLOPED POTATOES

Steps:

• 1. Pre heat oven to 350°
• 2. Spray a 3 qt casserole with non stick spray.
• 3. Peel and slice the potatoes and onions very very thinly, that is the secret to having them cook properly for this dish.
• 4. First layer is 1/3 potatoes, 1/3 onions, half the flour sprinkled over, 1/3 the butter, and half the paprika and salt and pepper.
• 5. Repeat for second layer, the third layer is just potatoes, onions, and remainder of butter.
• 6. This is the tricky part. pour milk in slowly just until you can see it come up the sides of the casserole, I used about 2 cups.
• 7. Cover tightly with foil and cook for 1 hour. The second hour uncover and continue to cook until potatoes are tender and starting to brown.

OLD FASHIONED SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Spray a large baking pan with no stick cooking spray. ( I use the disposable aluminum pans if transporting to an event).
• Cut potatoes into thin slices; set aside in cold water.
• In a large dutch oven or saucepan, melt the butter. Whisk in the flour until smooth. Slowly,add the half-and-half then milk, whisking constantly until well combined. Add the Velveeta. Allow to cook over low heat until mixture is thickened and cheese is melted, stirring constantly. Remove from the heat.
• Drain water from potatoes. Arrange half of the potatoes in the pan. Season with salt and pepper. (Add any optional ingredients like garlic, bacon or ham). Add half of the onion slices and 3/4 cup shredded cheddar cheese. Pour about half of the milk/cheese sauce over the potatoes.
• Repeat with remaining potatoes, onions, salt & pepper, 3/4 cup shredded cheddar cheese. Top with remaining milk/cheese sauce.
• Cover with aluminum foil (sprayed with no stick spray). Bake about 1 to 1 1/2 hours until potatoes are tender. Remove from oven. Remove foil, sprinkle the remaining cheddar cheese and the parmesan cheese over the top. Bake about 15-20 minutes until cheeses are melted.
• ***if cheese sauce seems too thick, add additional milk to thin** I start with 2 cups of the milk and increase amount after that.

BEST SCALLOPED POTATOES & HAM

Steps:

• Layer the potatoes, ham and onions in a baking dish.
• Prepare a white sauce: In a medium saucepan stir milk into cornstarch while stirring with a whisk.
• Whisk until smooth.
• Add margarine, salt and pepper.
• Stirring constantly, bring to boil over medium heat; boil 1 minute.
• Pour white sauce over potatoes.
• Bake at 350F for 40 minutes or until potatoes are tender.

SOUTHERN SCALLOPED POTATOES

Steps:

• Preheat oven to 325 F. Generously grease a 2 qt baking dish. Set aside.
• Peel potatoes.
• Slice them 1/8 inch thick with a mandolin and place the slices in cold water to prevent them from browning while you're working.
• Bring a large pot of salted water to a boil.
• Place potato slices in water and boil JUST until potatoes are flimsy, yet still very firm (about 2-3 minutes)
• Drain potatoes on a kitchen towel and set aside.
• Over medium heat, in a large deep skillet, melt the butter.
• Add the onions and cook until tender.
• Add garlic and cook until fragrant.
• Whisk in flour and cook until golden. (about 2 minutes)
• Slowly whisk in chicken broth and stir until smooth and creamy.
• Slowly whisk in half n half and stir until smooth. *see note*
• Slowly whisk in heavy whipping cream and stir until smooth.
• Continue stirring the mixture and it will begin to thicken. Do not let it boil.
• Turn off heat.
• Stir in 1 cup of cheese.
• Add the salt, black pepper, smoked paprika, dry mustard, and parsley. Taste and adjust the seasonings to your liking. *See note*
• Gently add the potatoes to the pan and toss so that all of the potatoes are covered in sauce.
• Place half of the potatoes into a layer in prepared dish.
• Top with half of the remaining cheese.
• Top with the remaining potatoes and sprinkle on the rest of the cheese.
• Cover tightly with foil paper.
• Bake on middle rack for 30-40 minutes.
• Remove foil and bake for another 30-40 minutes or until potatoes are tender and cheese is golden.
• Remove from oven and let sit for 15 minutes. (I soak up any extra oil on top with a paper towel)
• Garnish the top with smoked paprika and fresh chives.
• Serve hot!

GRANDMA'S CHEESY POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.
• Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.
• Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.
• Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.
• Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

SCALLOPED POTATOES & HAM

Steps:

• Preheat your oven to 375 degrees.
• In a saucepan, melt 4 tablespoons of butter. Stir in flour, parsley, salt, thyme, pepper, and minced onion until smooth. Gradually add milk and bring to a boil over medium heat. Whisk to keep smooth. Cook and stir for 2 minutes.
• In a greased 2.5 quart casserole dish, layer potatoes and ham with sauce spooned over. Repeat layers (usually 3-4). Top with the remaining sauce.
• Cover and bake for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter and bake, uncovered, for 15-20 minutes longer or until potatoes are fully tender.

HOME STYLE SCALLOPED POTATOES

Steps:

• In a large saucepan, sauté onion in butter until tender.
• Stir in flour, salt, and pepper until blended.
• Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
• Place half of potatoes in a greased 3 quart baking dish.
• Pour half of sauce over potatoes; repeat layers.
• Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
• Serve immediately; makes 8 servings.
• Source: high school home economics book.

OLD-FASHIONED CHEESY SCALLOPED POTATO & HAMBURGER CASSEROLE ~ THE SECRET RECIPE CLUB

Steps:

• Preheat oven to 350º F. *If using a 9 x 13 baking dish, grease with butter or cooking spray.
• Heat the 2 Tbl. butter in cast iron skillet. Add onions and cook for 1 to 2 minutes. Add beef and cook until no longer pink. Move skillet from heat, and with a slotted spoon remove beef and onions from skillet and place into a medium sized bowl. Pour out grease from skillet. Wipe out skillet with paper towel and butter insides and bottom if using to bake in.
• In large bowl, whisk flour, salt, garlic powder and black pepper with milk and cream until completely combined.
• Using a mandoline (or kitchen knife), slice potatoes into 1/8-inch slices. Layer 1/3 of the potato slices into the cast iron skillet (or baking dish). Sprinkle on 1/3 of the beef mixture, then 1/3 of the cheeses, then pour on 1/3 of the cream and milk mixture.
• Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover skillet (or baking dish) with lid or foil and bake for 1 hour. Remove lid or foil, and bake for an additional 35 - 45 minutes or until potatoes are tender. (*Test with a knife. If a knife inserted near center goes through like butter with no resistance, potatoes are tender.) *I added an additional 1/2 cup cheese on top during last 15 minutes.)
• Let rest for at least 15 minutes before serving.
• *Garnish with a little snipped green onion or chopped parsley if you'd like.

GRANDMA'S SCALLOPED POTATOES

Steps:

• 1. 1.Mix together in a large bowl the hash browns, salt, pepper, onion, cream of chicken soup, sour cream and the cheese.
• 2. 2.Put in a casserole dish and top with bread crumbs
• 3. 3.Drizzle the melted butter over the top
• 4. 4.Bake at 325 for 45 mins or until top is brown and bubbly.

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
• Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
• Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.