Old Fashioned Cheese Potatoes Food

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.

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.

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.

CHEESY SCALLOPED POTATOES

Steps:

• In greased 1.5 L casserole dish, spray bottom and sides lightly with PAM cooking spray.
• Arrange first layer starting with potatoes, then onion and then cheese.
• In small bowl, combine mushroom soup, milk, Worcestershire sauce and spices; spoon enough over first potato layer to coat everything.
• Repeat steps 1 through 3 until all ingredients are layered ending with cheddar cheese.
• Cover and bake at 400°F for 1 hour or until potatoes are tender and test done using a fork. Uncover and bake 15 minutes longer to brown the top layer of cheese.

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.

OLD-FASHIONED CHEESE POTATOES

Steps:

• In a large saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; cook and stir until melted. , Place potatoes in a greased 13x9-in. baking dish. Pour sauce over potatoes. Bake, uncovered, at 350° for 1 hour or until potatoes are tender.

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.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

HOW TO MAKE OLD-FASHIONED SCALLOPED POTATOES | TASTING TABLE RECIPE

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.

OLD-FASHIONED CHEESE POTATOES

Steps:

• In a saucepan, melt butter. Add the flour, salt and pepper; cook and stir until a thick paste forms. Gradually add milk. Cook and stir until the mixture begins to thicken. Add cheese; cook and stir until melted. Place potatoes in a greased 3-in. x 9-in. x 2-in baking dish. Pour sauce over potatoes. Bake, uncovered, at 350 degrees F for 1 hour or until potatoes are tender.