Rich Creamy Cheesy Scalloped Potatoes Food

RICH & CREAMY CHEESY SCALLOPED POTATOES

Steps:

• Preheat your oven to 400 °F. Grease a 2 quart casserole dish with butter and set aside.
• In a medium sized sauce pan, melt the butter over medium-high heat. Add in the grated onions and cook until tender and soft.
• Add in the flour and stir until mixed throughout the butter. Stir for another minute, then whisk in the milk slowly, stirring with the whisk to ensure that there are no lumps.
• Season with the salt to your own taste (start at 1/2 tsp).
• Cook the sauce on low until smooth and thick, stirring occasionally with the whisk to ensure that the mixture doesn't burn on the bottom of the pot.
• Reduce the heat and stir in the cheese, whisking until it is smooth.
• Place half of the sliced potatoes in the casserole dish.
• Pour half of the cheese sauce over the first layer of sliced potatoes. Repeat with the second layer of potatoes and cheese sauce.
• Bake covered in the oven for 30 minutes.
• Take off the lid and sprinkle the remaining cheese on top and paprika if wanted.
• Bake uncovered for another 30 minutes, or until the potatoes are tender and cooked.

RICH & CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350°F.
• Grease an 11 x 7 x 2 inch metal or glass rectangle pan (or any 2-quart baking dish).
• Peel and thinly slice all the potatoes.
• Arrange 1/3 of the potato slices in a single layer on the bottom of the prepared baking dish.
• Pour 1/3 of the heavy cream and 1/3 of the melted butter over the sliced potatoes.
• Lightly sprinkle salt and pepper over the potatoes.
• Sprinkle 1/3 of the gruyere cheese over the sliced potatoes.
• Repeat steps 4 - 7 twice more.
• Bake the potatoes in a preheated oven for 60 minutes.
• Once finished, the cheese on top will turn a nice brown color and be slightly crispy. For an even darker color and an even more crispy texture, leave in oven for an additional 5 - 15 minutes.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F
• Spray 2-qt. baking dish with nonstick cooking spray; set aside.
• In small saucepan over medium heat, melt butter.
• Stir in flour, salt and pepper until smooth.
• Gradually stir in milk.
• Bring to a boil, stirring frequently.
• Boil 2 minutes until thickened, stirring constantly.
• Add cheese and chives; stir until cheese is melted.
• Arrange potato slices in prepared baing dish.
• Spoon cheese-chive mixture over potato slices.
• Cover with aluminum foil and bake 45 minutes.
• Remove foil and bake 30 minutes more until potatoes are tender and top is golden brown.
• Garnish with fresh chives.

SCALLOPED POTATOES WITH HEAVY CREAM AND CHEESE

Steps:

• First: Please read the introduction.
• Slice the potatoes into 1/8 inch slice.
• Place in bowl and cover with cold water.
• Let soak for at least an hour.
• Drain well and pat dry.
• Heat oven to 300°F.
• Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
• Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
• Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
• Heat the cream, VERY GENTLY, until butter begins to appear.
• Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
• Bake for 1 1/2 hours until top is lightly browned.
• The cream should have absorbed into the potatoes, which should be tender, not mushy.
• Remove from oven and let sit for 10 minutes, loosely covered.

SIMPLY RICH CHEDDAR SCALLOPED POTATOES

Steps:

• Use a big pot.
• Saute chopped onions in margarine til soft but not browned.
• In small bowl, combine flour, salt and pepper.
• Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
• Turn off heat.
• Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
• Add sliced potatoes and stir well to combine.
• Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
• Cover with foil and bake at 350 for 35 minutes.
• Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
• Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
• Let stand a few minutes before serving to allow sauce to thicken.

RICH & CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350°F.
• Grease a 11 x 7 x 2 inch pan (common rectangular metal or glass pan).
• Peel and thinly slice all the potatoes.
• Arrange a 1/4 of the potato slices in a single layer on the bottom of the baking dish.
• Pour 1/3 of the heavy cream over the potatoes.
• Lightly sprinkle salt and pepper over the potatoes.
• Sprinkle 1/3 of the cheese over the potato slices.
• Repeat steps 4 - 7 twice more.
• Bake the potatoes for 1 hour in preheated oven.
• When finished baking, the cheese will have a nice brown color. If you like the cheese darker, leave in the oven for an additional 5-10 minutes.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F.
• Grease 9 x 13 inch baking dish and spread half of your potatoes on the bottom of the dish, overlapping as necessary and then layer half of your onions.
• In a small separate bowl, mix your flour, butter, salt and pepper then sprinkle half of this mixture to make the next layer and then on top of this layer half of your cheese and the repeat to create your second layer and now add milk and cook for 45 minutes or until the potatoes are good and tender (Just to warn you this is supposed to look pretty soupy. To be safe, you might want to put a piece of aluminum foil underneath your pan in case of run over,).

CREAMY SCALLOPED POTATOES (MADE EASY)

Steps:

• NOTE: USE ONLY KERNAL SEASON'S 100% NATURAL WHITE CHEDDAR POPCORN SEASONING (NOT NACHO CHEDDAR FLAVOR!). IF USING SALTED BUTTER, OMIT THE SEASONED SALT, BUT ADD A DASH OF GARLIC POWDER, ONION POWDER, PAPRIKA, BLACK OR WHITE PEPPER, AND A PINCH OF CELERY SALT, IN STEP 4. (STEP ONE): PREHEAT oven to 350°F; SPRAY a 2 quart casserole dish with non-stick cooking spray.
• SLICE 2 lbs washed white potatoes thinly using a food processor slicer attachment).
• IN a large saucepan melt 1/3 cup unsalted butter over medium heat (use real butter or stick margarine -- not low-fat tub margarine); STIR in 1/3 cup flour and cook for just one minute while stirring (roux will be thick).
• WHISK in 2 1/2 cups whole milk into mixture until smooth, and then the seasonings: 2 1/2 level tablespoons Kernal Season's White Cheddar Popcorn Seasoning, 1/2 tablespoon dried chives (or 1 tablespoon snipped fresh chives), 1/2 level teaspoon seasoned salt.
• RAISE heat to high, while whisking constantly.
• WHISK and cook until mixture until thickened and creamy.
• ADD the potatoes to blended sauce mixture; FOLD until evenly combined.
• TRANSFER mixture into greased casserole dish and dust the top with paprika.
• BAKE for 1 hour; ALLOW to set a few minutes before serving.
• SERVE and enjoy!