No Peel Scalloped Potatoes Food
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.
NEVER-FAIL SCALLOPED POTATOES
Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.
Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
SCALLOPED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield about 4 to 6 side dish servings
Number Of Ingredients 7
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.
NO PEEL SCALLOPED POTATOES
Almost called this "Down and Dirty Scalloped Potatoes". It's made with a bag of frozen hashbrowns, purchased shredded cheddar,etc. Not very healthy but sure disappears at potlucks. I guarantee they're the easiest "scalloped" potatoes you'll ever make. Men and kids LOVE these. Guilty pleasures.
Provided by sugarpea
Categories Penne
Time 55m
Yield 1 9x13 casserole, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and pour into greased 9"x13" baking pan; bake, uncovered, at 350° for 45-60 minutes until bubbly and lightly browned.
- This can be made with frozen hash browns, it will just take the longer time to bake.
Nutrition Facts : Calories 614.2, Fat 42.2, SaturatedFat 17.7, Cholesterol 68, Sodium 1107.8, Carbohydrate 49, Fiber 3.9, Sugar 3.1, Protein 10.9
SCALLOPED POTATOES (CURDLE FREE)
This is my Mom's recipe and I've never even wanted to try another. Turns out perfect every time, and is a must at Easter to accompany ham. Kids would kill me if I didn't make it!! I always add lots of thinly sliced onion (ratio 4 cups potato, 2 cups onion!), but I'll submit the recipe as is. Not quite sure how to post yield!
Provided by keeney
Categories Potato
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a sauce pan, stir in flour, salt and add milk slowly, stirring constantly until sauce boils and thicken.
- Add potatoes and heat, stirring until the mixture boils again.
- Spoon potatoes into a shallow, greased casserole. Sprinkle 1 T diced butter over top.
- Bake at 350 for 35 minutes. (Mine usually takes longer.).
Nutrition Facts : Calories 388.1, Fat 15.6, SaturatedFat 9.7, Cholesterol 48.5, Sodium 1908.7, Carbohydrate 52.3, Fiber 5.1, Sugar 1.8, Protein 11.2
MAKE-AHEAD SCALLOPED POTATOES
After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup.
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield about 20 servings.
Number Of Ingredients 7
Steps:
- In two greased 13x9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
CHEESELESS SCALLOPED POTATOES
My idea of perfect scalloped potatoes. The more flavor the beef stock has, the better the final dish will be. If this isn't rich enough for you double the amount of butter. It will add smoothness as well. There is no salt called for so if your stock is saltless, add a sprinkling to each layer.
Provided by sugarpea
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Grease a 2 quart casserole.
- Peel and slice potatoes thinly; layer them in casserole; sprinkle each with layer with pepper and dot with butter; repeat until casserole is filled.
- Arrange the top layer of potato slices in a circular or rectangular pattern, depending on shape of dish.
- Pour stock in until it reaches just under top layer; dot the top liberally with butter.
- Bake at 350° for 60 minutes; top of casserole will be crusty.
- If desired, minced garlic and finely chopped onion can be added to the layers.
Nutrition Facts : Calories 141.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.4, Sodium 190.9, Carbohydrate 19.8, Fiber 2.5, Sugar 0.9, Protein 2.8
SCALLOPED POTATOES
Make and share this Scalloped Potatoes recipe from Food.com.
Provided by CCinSC
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place one layer of sliced potatoes on bottom of 9 x 13 inch casserole dish.
- Cut butter into pieces and dot potatoes with 1/3 of butter.
- Top with 1/3 diced onion evenly distributed.
- Sprinkle with 1 tablespoon of flour, salt and pepper.
- Repeat two more times for a total of 3 layers.
- Top with can of condensed (undiluted) cream of mushroom soup, spread evenly.
- Cover and cook at 350º for 45 minutes to 1 hour.
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