Scalloped Potatoes For A Crowd Food

SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.Melt butter in a medium saucepan. Add in onion and saute until tender and slightly browned, 4 minutes.
• Add in garlic and cook for an additional minute.
• Add in flour and cook for 1 minute stirring constantly.
• Slowly whisk in milk and chicken stock. Add in the dried mustard, thyme and paprika. Cook for 2-3 minutes or until sauce begins to slightly simmer, stirring occasionally. (Do not let this sauce boil, it can break and burn on the bottom)
• Take off the heat and stir in the 1 1/2 cups of cheddar cheese. Season with salt and pepper to taste.
• Layer 1/3 of the potatoes into the prepared pan.
• Layer 1/3 of the sauce on top of the potatoes. Repeat layers ending with the cream sauce.
• Top with the reserved 1/2 cup of cheddar cheese.
• Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 45 minutes or until the potatoes are tender.
• Serve immediately with fresh parsley for garnish, if desired.

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.

SCALLOPED POTATOES

Steps:

• Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
• Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.
• Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil.) Then remove from heat and set aside.
• Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
• Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
• Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
• Serve warm.

SCALLOPED POTATOES FOR A CROWD

Steps:

• Preheat the oven to 325 degrees F. Grease 8-quart capacity baking pans (for 100 servings you'll need 3 pans - adjust accordingly if you change the serving size). Heat the milk in a large stockpot or dutch oven over medium heat. Do not let it boil. Add the butter, salt, and pepper. Cook, stirring constantly, until the butter has melted. Reduce the heat to the lowest setting and keep warm Peel and slice the potatoes 1/4-inch thick (a mandoline works well for this task). Place some of the cream sauce mixture in the bottom of each baking pan. Top with a layer of potatoes. Lightly salt the potatoes then repeat the layering. Place the baking pans in the oven and bake at 325 degrees F for 2 hours or until the potatoes are tender. If the potatoes start to brown too much, cover lightly with foil. Serve warm.

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

Steps:

• In a greased 2-qt. baking dish, layer a third of the potatoes. Combine flour, salt and pepper; sprinkle a third over potatoes. Top with a third of the onion. Combine soup and milk; pour a third over onion. Repeat layers twice. Combine bread crumbs and butter; sprinkle over top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more.

SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and place in a 2 quart casserole dish.
• In a microwave safe dish combine cheese, butter and milk. Microwave until cheese and butter melt; stir in the sherry. Pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
• Bake in preheated oven for 15 to 30 minutes, or until heated through.

SLOW COOKER SCALLOPED POTATOES

Steps:

• Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.
• Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.
• Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.
• Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

CHEESY GARLIC SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees.
• Lay the potatoes one on top of each other in rows with the minced garlic.
• In a pot, add the butter on medium heat until melted, then add the flour, pepper, salt and Parmesan cheese, whisking well for 30-45 seconds.
• Add in the milk, heavy cream slowly while whisking until thickened, about 2-3 minutes.
• Add the cream sauce over the potatoes and cook covered in the oven for 45 minutes.
• Spread shredded cheddar over the potatoes and cook uncovered in the oven for an additional 25 minutes.

SCALLOPED POTATOES

Steps:

• Set the oven rack to the middle position and preheat to 375ºF (191ºC).
• Simmer heavy cream, milk, minced garlic, salt, pepper, nutmeg, and thyme in a medium saucepan over medium-low heat, stirring occasionally, 10 minutes.
• Remove thyme and transfer milk mixture to a large measuring cup. Cool to room temperature while preparing the potatoes.
• Wash and peel potatoes, cut into ¼-inch thick slices.
• Grease the bottom and sides of an 8-Inch square baking dish with 1 tablespoon of melted butter.
• Arrange a third of the sliced potatoes in overlapping rows, about 4 rows in the baking dish. Whisk and then evenly pour a third of the milk mixture over the potatoes.
• Repeat two more times with the remaining potatoes.
• Cut 1 tablespoon of butter into small cubes and arrange them evenly on top.
• Cover baking dish with foil and place on a baking sheet pan.
• Bake for 60 to 75 minutes, until potatoes are fork-tender.
• Remove the foil and broil on high, about 8-inches from the top of the oven until the potatoes are browned on top, about 5 minutes.
• Wait 10 minutes before serving. Garnish with parsley and black pepper.

FUNERAL POTATOES

Steps:

• Preheat oven to 350˚F. Grease a 9x13 inch dish with butter.
• Combine topping ingredients and set aside.
• Cook onion in butter over medium heat until tender, about 5 minutes.
• In a large bowl, combine onions, sour cream, soup and 2 cups cheese. Season with salt & pepper to taste.
• Add hash brown potatoes and pour into prepared baking dish.
• Top with remaining cheese and sprinkle topping over.
• Bake for 40-45 minutes or until browned and bubbly.

LOADED SCALLOPED POTATOES {GRAIN FREE}

Steps:

• Preheat oven to 350 degrees F. Line large bar pan/baking pan/jelly roll pan with unbleached parchment paper and set aside.
• Peel and thinly slice potatoes, about 1/4" thick. If you have a mandolin by all means use that. Otherwise just do your best to carefully thinly slice the potatoes.
• Evenly distribute and layer potatoes and minced garlic across lined baking pan. Add dots of butter on top of the potatoes and season with sea salt.
• Bake for 10 minutes, remove potatoes just to stir and and evenly coat with melted butter. Return to oven and bake for 20 minutes. Using caution, carefully remove pan from oven and sprinkle cheese all over tops of potatoes. Return to oven and bake for about 30-35 minutes or until potatoes are fully cooked through and cheese is bubbling with light golden brown edges. Remove from oven and allow to cool for about 15 minutes before serving.
• Top with crumbled crispy bacon, sour cream and chopped cilantro/parsley/green onions/chives. Enjoy!

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

SCALLOPED HAM & POTATOES FOR A CROWD

Steps:

• Preheat oven to 325. In 2 large bowls, combine soups and milk. Add potatoes and ham;toss to coat. Dived among four greased 13x9 inch baking dishes.
• Cover with aluminum foil and bake at 325 for 1-1/4 hours or until potatoes are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

MAKE-AHEAD SCALLOPED POTATOES

Steps:

• In two greased 13x9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.