Red Scalloped Potatoes Food

MOM'S RED SCALLOPED POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
• Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
• Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
• Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

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.

NEVER-FAIL SCALLOPED POTATOES

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.

QUICK AND EASY CHEESY RED SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart casserole dish.
• Place potatoes and bouillon cube in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and return potatoes to empty pot.
• Whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper in a bowl.
• Pour soup mixture over potatoes and mix.
• Pour potato mixture into prepared casserole dish.
• Stir provolone cheese and Parmesan cheese into potato mixture. Top with a layer of Cheddar cheese.
• Bake in preheated oven until bubbling and cheese topping is lightly browned, about 25 minutes. Let stand for 5 minutes before serving.

SCALLOPED POTATOES

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).

SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thoroughly grease a 9x13-inch baking dish with either butter or cooking spray.
• Thinly slice potatoes and onion and pat dry.
• Dice the butter and split it into three portions.
• Cover the bottom of the baking dish with a layer of potatoes and top with 1/3 of the onions.
• Sprinkle three tablespoons of flour evenly over the potatoes and onions.
• Distribute 1/3 of the diced butter over the flour evenly.
• Repeat these layers twice more.
• Gently heat the milk on the stove until warmed through.
• Carefully pour the milk into the dish, to cover the potatoes and onions. It should fill the dish to the top of the potatoes.
• Bake, covered in foil, for 45 minutes.
• Remove the foil and bake for a further 10 to 15 minutes, until the potatoes are fork-tender.

SCALLOPED POTATOES WITH DEHYDRATED POTATOES

Steps:

• Preheat oven to 350°F/180°C.
• Pour potato slices in casserole dish.
• In small bowl, combine powdered milk, flour, cornstarch, onion, chives, salt, mustard powder and black pepper. Stir well.
• Gradually whisk in water and mix to ensure no lumps remain.
• Pour over potato slices.
• Cut butter in small pieces and distribute over top of potatoes and liquid.
• Place in oven and cook for 40 to 45 minutes.
• Remove from oven and let rest and set for 5-10 minutes before serving.

RED SCALLOPED POTATOES

Steps:

• Place potatoes in an ungreased 13-in. x 9-in. x 2-in. baking pan.
• Combine remaining ingredients; pour over potatoes.
• Cover and bake at 350 degrees for 1-1/4 hours.
• Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender.

RED SCALLOPED POTATOES

Steps:

• Place potatoes in a ungreased 13-in. x 9-in. baking pan. In a large bowl, combine the remaining ingredients; pour over potatoes. , Cover and bake at 350° for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender.

SCALLOPED POTATOES AND HAM

Steps:

• Preheat the oven to 375 degrees F.
• Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
• Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
• Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.