Paula Deans Scalloped Potatoes Recipe 395 Food

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 300°. Spray a 3 1/2-quart baking dish with nonstick cooking spray. In a large skillet, melt butter over medium heat. Add onion, and cook, stirring occasionally, for 5 to 6 minutes or until tender. Add flour, and cook, stirring constantly, for 2 minutes. Whisk in milk, and cook, whisking frequently, for 8 to 10 minutes or until thickened and bubbly. Stir in cheeses and salt until melted and smooth. Arrange one-third of potatoes in bottom of prepared pan; top with one-third of cheese sauce. Repeat layers twice, and cover with aluminum foil. Bake for 2 1/2 hours. Uncover and bake 30 minutes more. Let stand for 10 minutes before serving.

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

SLOW-COOKER SCALLOPED POTATOES

Steps:

• Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
• Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
• Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
• Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

MAMA'S SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray.
• In a large bowl, combine the evaporated milk, flour, paprika, seasoning salt, nutmeg, cayenne, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the potatoes, onions and zucchini and toss to coat, making sure to separate the vegetable slices.
• Pour the mixture into the prepared baking dish, distribute the vegetables evenly, and then flatten the top with a rubber spatula. Sprinkle with the Parmesan and bake until crispy on top and the potatoes are tender, 45 minutes to 1 hour.
• Let sit for 10 minutes to set. Garnish with green onions before serving.

PAULA DEAN'S SCALLOPED POTATOES RECIPE - (3.8/5)

Steps:

• Preheat oven to 350º. Lightly grease a 13x9-inch baking dish. Place on a rimmed baking sheet. Peel and thinly slice potatoes. Layer one-third of potatoes evenly over bottom of baking dish. Sprinkle evenly with half of shallots, half of salt, and half of cheese. Layer second third of potatoes over cheese; sprinkle with remaining shallots, salt, and cheese. Top evenly with remaining potatoes. In a small bowl, combine cream and water. Slowly pour cream mixture over potatoes. Cover and bake 11/2 hours. Uncover, and bake 20 to 30 minutes, or until lightly browned.

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.

FANNIE FARMER'S SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (180 C).
• Butter a 1 1/2 quart casserole.
• Cover the bottom of the casserole with a single layer of potatoes& onion.
• Sprinkle generously with salt, pepper, flour and a few dots of butter.
• Repeat until all of the potato slices & onion are used.
• Pour milk over the potato slices until the top is almost covered.
• Dot with the remaining butter.
• Bake for 1 hour or until the potatoes are soft.