EASY SCALLOPED POTATOES
This recipe is so simple and so good. Goes great with any kind of meat and vegetable. Adjust the amount of ingredients according to the size of your casserole dish
Provided by Shelz11
Categories Potato
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Start by slicing the potatoes about 1/8-1/4 inch thick.
- You may peel them first if you like.
- In a casserole dish, lay down a single layer of potatoes.
- Put some onion of top if you like.
- Sprinkle lightly with flour, salt, and peper.
- (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
- Pour the milk over the top of the potatoes until the dish is about 2/3 full.
- Bake at 375F for 1 hour.
THE BEST SCALLOPED POTATOES
Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SIMPLE SCALLOPED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
- Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
- Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
- Photograph courtesy Anna Williams
QUICK 25-MINUTE SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: frozen hash brown, cream of mushroom soup, onion, milk, garlic, salt and pepper mix, cheddar cheese
Provided by Wanda Hoffman
Yield 6 servingss
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Mix together all the ingredients and place in an oven-safe baking or casserole dish.
- Bake for 25 minutes then remove from oven.
- Sprinkle the potatoes with cheddar cheese and place back in the oven for five minutes, until melted.
- Serve and enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 43 grams, Fat 23 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
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
SIMPLE SCALLOPED POTATOES
This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish and rub with garlic. Layer potatoes in dish, overlapping slightly. In a small bowl, combine milk, cream, salt, and pepper. Pour cream mixture over potatoes and dot with butter; cover with foil.
- Place dish on a rimmed baking sheet and bake on top rack until potatoes are tender when pierced with a knife, about 1 hour. Uncover and bake until top is golden in spots, 30 to 40 minutes. Let rest 20 minutes before serving.
Nutrition Facts : Calories 308 g, Fat 18 g, Fiber 4 g, Protein 6 g, SaturatedFat 11 g
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 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
QUICK SCALLOPED POTATOES
Scalloped potatoes started on the stove top, finished in the oven, with no cream soup. From Cook's Illustrated. Posted in response to a request. Cook time includes cooling.
Provided by Monstr
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heatoven to 425 degrees.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides.
- Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
- Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
- Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
- Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes.
- Discard bay leaves.
- Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
- Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 603.7, Fat 37.5, SaturatedFat 23.4, Cholesterol 126.5, Sodium 944.4, Carbohydrate 55.1, Fiber 6.8, Sugar 3.6, Protein 14.5
FAST SCALLOPED POTATOES
These quick scalloped potatoes are mildly cheesy, creamy and comforting-just like Mom used to make-only less of them! -Edith Jennings, Prairie City, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, salt, Worcestershire sauce and pepper. Cook and stir until cheese is melted., Place potatoes in a greased 1-qt. baking dish. Top with cheese sauce. Cover and bake at 350° for 25 minutes. Uncover; bake 20 minutes longer or until potatoes are tender. Sprinkle with paprika if desired.
Nutrition Facts :
EASY SCALLOPED POTATOES
This scalloped potato and cheese dish is always a winner!
Provided by sal
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g
15-MINUTE SCALLOPED POTATOES
Scalloped potatoes are one of those dishes you're lucky to eat once or twice a year at big family gatherings. But why should such a delicious comfort food be banished to Thanksgiving at Grandma's house? We've developed a cheat using canned potatoes that will get the whole thing done in 15 minutes, so you can have cheesy, béchamel-covered potatoes all year round.
Provided by Food Network Canada
Categories cheese,herbs,potatoes,quick and easy,side
Number Of Ingredients 9
Steps:
- Position rack in top third of oven. Preheat broiler to high. Drain and rinse potatoes.
- Mince garlic. Peel and finely chop onion.
- Heat a medium oven-proof skillet over medium-high. Add butter, then garlic and onion. Cook until onion has softened, about 3 minutes.
- Add flour, stirring constantly, until lightly golden, about 2 minutes.
- Slowly add milk, whisking until smooth. Bring to a boil, then lower heat to medium-low.
- Add thyme, pepper and salt.
- Add potatoes to pan, pushing them down with a wooden spoon. Cook until warmed through, about 2 minutes.
- Top with cheese.
- Broil until golden brown, 1 to 2 minutes. Top with more thyme.
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