SCALLOPED POTATOES
Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.
Provided by Vicki G.
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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
SCALLOPED POTATO ROLL RECIPE BY TASTY
Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese
Provided by Julie Klink
Categories Lunch
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
- On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
- Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
- Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
- Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
- In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
- In a bowl combine the spinach mixture and the ricotta. Set aside.
- Evenly spread the spinach mixture over the cooked potato sheet.
- Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
- Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
- Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
- Sprinkle with parsley for garnish. Slice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams
SCOTT'S SCALLOPED POTATOES
A family favorite using the microwave leaving the oven for other things
Provided by srharri3
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a 2 quart casserole combine butter and onion and microwave at high for approx 2-3 minutes or until butter melts and onion is slightly tender
- Blend in flour, salt and pepper
- Blend in milk and microwave uncovered for approx 5 - 7 minutes or until thickened (stir twice during this step)
- Cut potatoes in half lengthwise then crosswise into thin slices. Add as many slices to the thickened sauce until you get the consistency you want. I like there to be some sauce so don't always use all of the potatoes. Experience will help you decide in the future
- Cover and microwave at high for at least 15-20 minutes (Stirring twice) until the potatoes are as tender as you want. Let stand covered for 5 minutes
- AU GRATIN
- Follow the recipe above, stir in at least 1 cup of cheddar cheese to the thickened sauce until melted (taste and add more if you want it cheesy er) then add potatoes and follow the rest of the recipe
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.
SCALLOPED POTATO ROLL RECIPE
Provided by charlotteh371
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C). Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat. In a bowl combine the spinach mixture and the ricotta. Set aside. Evenly spread the spinach mixture over the cooked potato sheet. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes. Sprinkle with parsley for garnish. Slice and serve immediately. Enjoy! \
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SCALLOPED POTATO ROLL - SIDECHEF - RECIPES AND MEAL IDEAS
From sidechef.com
Reviews 1Servings 4Cuisine Italian, AmericanTotal Time 1 hr 30 mins
- In a skillet heat Olive Oil (2 tablespoon) over medium heat. Once the oil begins to shimmer, add the Sweet Onion (1), and cook until caramelized, about 15 minutes.
- Add the Lean Ground Beef (16 ounce), and break up and mix with the onion until browned. Mix in the Diced Tomatoes (1 can), Fresh Parsley (3 tablespoon), Paprika (1 teaspoon), Salt (1 teaspoon), and Finely Ground Black Pepper (1/2 teaspoon). Stir, cooking until the beef is cooked through. Remove from heat.
- Meanwhile, in a separate skillet heat the remaining Olive Oil (2 tablespoon) over medium heat. Add the Fresh Baby Spinach (8 ounce) and cook until wilted. Add the remaining Salt (1 teaspoon) and the Garlic (2 clove). Stir to combine, remove from heat. In a bowl, combine the spinach mixture and the Ricotta Cheese (1 cup). Set aside.
- Preheat oven to 350 degrees F (180 degrees C). Line a 10x15-inch rimmed cookie sheet with parchment paper.
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- Sprinkle a third of the grated parmesan cheese on the lined baking tray. Place the potato slices onto the cheesed baking tray in lines, making sure each slice overlaps with the previous one, and that the next layer overlaps with the previous
- Once the potatoes have been layered up, sprinkle over another third of the grated parmesan and cook in the oven for 10 minutes
- Meanwhile, cook the meat filling. Spray a frying pan with some low calorie cooking spray and fry the onion, garlic and oregano until softened. This will take around 5 minutes
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- For the sweet potatoes:Line a baking tray with parchment paper and evenly spread 1/2 cup of parmesan on it.
- Layer the slices of sweet potatoes so that they partially overlap each other. Spread the remaining parmesan and bake for 25 minutes at 380⁰F/190⁰C.
- For the ground beef mixture:Add the vegetable oil and diced onions to a skillet over low heat. Cook and stir until tender.
BEEF-STUFFED SCALLOPED POTATO ROLL - A HINT OF ROSEMARY
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4.6/5 (5)Total Time 1 hr 30 minsEstimated Reading Time 7 mins
- In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
- Add the ground beef, break up and mix with the onion until browned. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is cooked through. Remove from heat.
- Meanwhile, in a separate skillet heat the remaining 2 tablespoons of olive oil over medium heat. Add the spinach and cook until wilted. Add the remaining 1 teaspoon of salt and the minced garlic. Stir to combine. Remove from heat. In a bowl, combine the spinach mixture and the ricotta. Set aside.
BOLOGNESE SCALLOPED POTATO ROLL - ALPHAFOODIE
From alphafoodie.com
5/5 (4)Calories 523 per servingCategory Appetizer, Main, Party Food
- Cover a large baking tray with a piece of parchment paper and then spread a layer of shredded parmesan (or whatever cheese/ combo you're using) over the entire sheet, making sure it's well covered.
- While the scalloped potato bakes, you can prepare the fillings. If you're not using leftover bolognese, then now is the time to make it. Make sure to strain the filling slightly if it's very wet/juicy.At the same time, prepare the spinach or kale by wilting it in a large skillet and then carefully squeezing out any excess liquid.Top Tip: Have all the fillings ready when the potato comes out of the oven. The sooner it's assembled and rolled, the easier it will be.
- Now it's time to assemble the potato roll and there are two ways you can do this.Option 1: Add your bolognese filling to the center of the potato sheet (middle from the short end of the pan). Then add the spinach/kale beside that and top with a generous sprinkle of mozzarella or another MILD cheese.Option 2: layer thin layers of the ingredients across the entire bed of scalloped potatoes (leaving about 1 1/2-inch on each side, for when you roll the potato roll). So I'd layer a thin layer of the bolognese then the spinach/kale, and finally the cheese.To roll the potato roll, start from one of the narrow ends of the baking tray and roll the potato over, making sure to release the baking paper as you go.You can either leave parchment paper beneath the roll at this point or bake it directly on a non-stick silicone baking mat/ baking tray.
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