OLD FASHION SCALLOPED POTATOES
Old Fashion Scalloped Potatoes (AKA Au Gratin Potatoes) just like grandma made are the perfect side dish for almost any meal. Just follow these easy step by step photo instructions for this classic homemade dish.
Provided by Dan Mikesell AKA DrDan
Categories Potato
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350, not convection.
- Slice 5-6 medium russet potatoes about 1/8 inch to make about 4 cups. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here. The setting on mine for this is "thin."
- Rinse the potato slices in a bowl of cold water. Let soak until ready to use then dry a bit with a paper towel.
- Start the sauce with 3 tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, and this will start to thicken in a few more minutes.
- Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.
- Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.
- Pour half the cheese sauce over the first half of the potatoes.
- Add the second half of the potatoes, then rest of the cheese sauce. Now top with ½ cup of shredded cheese. Give a light sprinkle of paprika (an old fashion touch.)
- Bake until potatoes are "fork-tender." This will be about an hour or a little more. Let sit for 5-10 minutes before serving.
Nutrition Facts : Calories 276 kcal, Carbohydrate 34 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 487 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
HOW TO MAKE OLD-FASHIONED SCALLOPED POTATOES | TASTING TABLE RECIPE
Learn how to make old-school scalloped potatoes from TT executive editor Karen Palmer.
Provided by Tasting Table Staff
Categories Side Dish
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350º. Grease a shallow, 9-by-13-inch baking dish.
- In the dish, arrange the potato slices in layers, sprinkling each layer with onion, cheese, salt and pepper. Finish with a thick layer of cheese and dot the top with the remaining butter.
- Beat the egg and milk together. Pour this mixture carefully over the potatoes. Cover the dish with buttered foil.
- Bake in the center of the oven until the potatoes are tender and the topping is golden, 1½ hours. If you'd like the top to be more browned and crisp, remove the foil 15 to 20 minutes before you finishing baking. Serve warm.
Nutrition Facts : Calories 283 calories, Carbohydrate 25 g carbohydrates, Cholesterol 71 mg cholesterol, Fat 17 g fat, Fiber 3 g fiber, Protein 10 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 515 mg, Sugar 4 g, TransFat 1 g
OLD-FASHIONED SCALLOPED POTATOES
This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 1 serving.
Number Of Ingredients 7
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.
Nutrition Facts :
MY SCALLOPED POTATOES
I found this recipe a long time ago and it is so much faster to bake than your regular recipe. Still you get that flavour of the old-fashioned favorite, scalloped potatoes.
Provided by Sageca
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F Grease 11 x 7-inch baking dish.
- PLACE potatoes and sliced onion in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set in ice cold water to stop the cooking; drain.
- HEAT butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and chicken broth.
- Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
- BAKE for 50 minutes or until potatoes are tender and cheese is light golden brown.
- NOTE: For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Add chopped ham.Or, add 1 cup (4 ounces) shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese.
- No fat Carnation milk works.
- Slicing your potatoes in your processor is another time saver.
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