My 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.

MY SCALLOPED POTATOES

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.

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.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

SAVORY SCALLOPED POTATOES

Steps:

• Heat oven to 375ºF.
• Melt butter in large nonstick skillet on medium heat. Add onions; cook 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.
• Layer potatoes alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover.
• Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Sprinkle with onions.

HEALTHY SCALLOPED POTATOES

Steps:

• Layer potatoes and onions in casserole, sprinkling flour and fresh parsley between each layer.
• Heat milk and margarine and season with salt and pepper. Pour sauce over all layers.
• Bake 1 hour covered at 350°F Remove cover and bake additional 30 minutes.