OLD-FASHIONED SCALLOPED POTATOES
An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.
Categories Potato Side Casserole/Gratin Cheddar Winter Gourmet Thanksgiving Vegetarian
Yield Serves 6 to 8
Number Of Ingredients 7
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 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.
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 :
EASY SCALLOPED POTATOES
We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. -Diane Bramlett, Manteca, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes., In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted., Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives.
Nutrition Facts : Calories 245 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 526mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
CHEESY SCALLOPED POTATOES
This is a YUMMY dish that takes me back to the old fashioned comfort foods I grew up on. Mmmm... makes the house smell so GOOD! NOTE: The 1 3/4 hours time allowance stated includes prep and cooking time.
Provided by Nibblets
Categories Potato
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
HOME STYLE SCALLOPED POTATOES
Make and share this Home Style Scalloped Potatoes recipe from Food.com.
Provided by Julesong
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
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 IRISH SCALLOPED POTATOES
A simple scalloped potato recipe passed down from my Irish ancestors, using ingredients you have on hand.
Provided by Sheila Dortch Stockdale
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange thinly sliced potatoes in a 9x13-inch baking dish.
- Layer butter slices on top of potatoes. Season with salt and black pepper.
- Pour half-and-half evenly over potato mixture.
- Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 30.9 g, Cholesterol 56.4 mg, Fat 19.7 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 12.3 g, Sodium 120 mg, Sugar 1.4 g
SCALLOPED POTATOES
The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g
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
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