CREAMY SCALLOPED POTATOES
Scalloped potatoes baked with the perfect creamy cheddar cheese sauce is the perfect easy side dish for any meal.
Provided by Alida Ryder
Categories Side Dish
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F.
- Melt the butter in a saucepan set over medium heat.
- Whisk in the flour then cook for a minute or two until lightly golden.
- Slowly whisk in the cream and milk until the sauce is smooth.
- Add the nutmeg, cayenne, salt and pepper then reduce the heat and cook, stirring regularly, until the sauce is silky and thick.
- Remove from the heat and stir in the grated cheese.
- Peel and thinly slice the potatoes (½cm/¼inch thick).
- Place a layer of potatoes into an oven-proof baking dish (approximately 30cmx20cm / 9x13in) then season with salt and pepper.
- Pour over some of the cheese sauce. Repeat until all the potatoes and sauce has been used, covering the last layer of the potatoes with the remaining sauce.
- Cover the baking dish tightly with foil then place in the oven and allow to bake for 45-60 minutes or until a knife can easily be inserted.
- Remove from the oven, scatter over the grated Parmesan and place under the broiler for 5-7 minutes or until golden brown.
- Remove from the oven, allow to cool for 10 minutes then serve.
Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Protein 8 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 176 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EXTRA-CREAMY SCALLOPED POTATOES
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
- Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.
CREAMY SCALLOPED POTATOES
Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.-Mildred Stubbs, Rockingham, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.
Nutrition Facts : Calories 537 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 818mg sodium, Carbohydrate 82g carbohydrate (15g sugars, Fiber 6g fiber), Protein 15g protein.
BAKED SCALLOPED POTATOES
A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half.
Provided by Denyse
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
- Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
- Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 41 g, Cholesterol 3 mg, Fat 3.3 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 1 g, Sodium 270.3 mg, Sugar 4.3 g
CREAMY AND CRISPY SCALLOPED POTATOES
Creamy and crispy without a ton of butter!
Provided by mkbeatles
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
- Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
- Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
- Bake in preheated oven until the top is nicely browned, about 1 hour.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g
SCALLOPED POTATOES WITH HEAVY CREAM AND CHEESE
Julia Child Rules!!! "Gratin Jurassien" Named for the Juras region in Switzerland. A mainly Francophone region in the Jura mountains that border France. Use more cheese if you want to, it won't hurt, especially on the top of the casserole. This is filling and rich and goes wonderfully with beef, pork, lamb, pretty much anything. It also freezes and reheats nicely. You can also saute pearl onions in butter and put them in amongst the potatoes and cheese. An afterthought: try to get waxy potatoes, like reds or golds, to make sure that the slices don't turn to mush when absorbing the cream. (and that should be emmenthal cheese, but I can't get it to correct. Sorry.)
Provided by Queen Dragon Mom
Categories Swiss
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 357.9, Fat 27, SaturatedFat 16.8, Cholesterol 91.1, Sodium 123.6, Carbohydrate 26.4, Fiber 2.6, Sugar 2, Protein 4.6
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.
CREAM OF MUSHROOM SCALLOPED POTATOES
Make and share this Cream of Mushroom Scalloped Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp and drain well on paper towels.
- Discard all but 1T bacon grease; saute onions in bacon grease and drain well Slice potatoes thinly.
- Butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes.
- Mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes.
- Cover with foil; bake at 350 degrees for 1 to 1 1/2 hours; uncover for the last 20 minutes.
Nutrition Facts : Calories 602.3, Fat 40.7, SaturatedFat 16.9, Cholesterol 75.8, Sodium 906.1, Carbohydrate 42.5, Fiber 4.9, Sugar 3.9, Protein 17.5
CREAMY SCALLOPED POTATOES
This recipe is so easy and wonderful! You can do whatever amount of potatoes you want and then just pour heavy cream within one inch below top of potatoes.
Provided by JanV546
Categories Free Of...
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Peel and thinly slice the raw potatoes.
- Layer the potatoes in a greased glass baking dish, putting minced onion, salt and pepper, to taste, between layers.
- Pour enough heavy cream over potatoes till it reaches one inch below top of potatoes.
- Bake at 350 degrees until browned and bubbly and fork tender (1-2 hours). If it becomes browned and tender but is still runny stir and place back in oven until thickened. Once this is done, remove from oven and sprinkle the cheese on top and place back in oven until bubbly.
- The beauty of this recipe is that you can use any amount of potatoes you want. Put enough heavy cream to come one inch below top of potatoes.
- I used 5 medium russet potatoes and 3 cups of heavy cream. I then layered mine in a greased 2.75 square glass baking pan. The amount that I fixed cooked for 1 hour 40 minutes.
Nutrition Facts : Calories 1082.8, Fat 97.6, SaturatedFat 60.8, Cholesterol 355.7, Sodium 272.7, Carbohydrate 41.2, Fiber 3.1, Sugar 1.9, Protein 15.1
SCALLOPED POTATOES IN CREAM
Make and share this Scalloped Potatoes in Cream recipe from Food.com.
Provided by iris5555
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Butter a shallow casserole and set aside.
- In a large saucepan, heat cream to boiling.
- Add the sliced potatoes and garlic and simmer about 10 to 15 minutes or until potatoes are tender.
- Spoon potatoes, garlic and cream into casserole and add salt and pepper to taste.
- Bake about 20 minutes until top browns slightly and cream thickens.
Nutrition Facts : Calories 438.5, Fat 29.6, SaturatedFat 18.3, Cholesterol 108.7, Sodium 43, Carbohydrate 39.6, Fiber 4.7, Sugar 1.8, Protein 6
RICH & CREAMY SCALLOPED POTATOES
Make and share this Rich & Creamy Scalloped Potatoes recipe from Food.com.
Provided by Mebriella
Categories Potato
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 634.6, Fat 49.4, SaturatedFat 30.3, Cholesterol 170.7, Sodium 235.6, Carbohydrate 33.4, Fiber 3.9, Sugar 1.6, Protein 16.6
SCALLOPED POTATOES WITH GARLIC AND CREAM
This recipe is a favourite with many of my friends and is popular and much requested dish at Pot Luck dinners. This recipe is adapted from a recipe in Jacques Pepin's "A French Chef Cooks at Home" pub. 1975. Serves 6 to 8
Provided by Soupcon
Categories Potato
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Peel and thinly slice enough potatoes to almost fill a 6 quart covered heat proof caserole. Do not immerse the sliced potatoes in water as this will remove the surface starch needed to thicken the dish.
- Bury the crushed garlic in the sliced potatoes. Add enough cream so that you can see the cream near the surface and through the potatoes. Season to taste with salt and pepper.
- Bring slowly to a simmer on top of the stove, cover and place in a 350 degree oven for approx 1.5 hours (1 and 1/2 hours)or until done uncovering the dish for the last 1/2 hour.
- The top should be nicely browned and a knife should pierce the potatoes easily. Most of the liquid should have been absorbed by the potatoes and the remainder be fairly thick.
- Let stand for 20 minutes before serving.
- Great cold the next day with a green salad.
Nutrition Facts : Calories 665, Fat 49.5, SaturatedFat 30.9, Cholesterol 176.9, Sodium 838.7, Carbohydrate 50.9, Fiber 4.1, Sugar 2.2, Protein 7.8
CREAM OF ONION SCALLOPED POTATOES
This is a recipe that is very easy to do. I have had it for several years and everyone really likes it. It is easy to adapt and make your own.
Provided by Judedeva
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Layer potatoes and onions in a greased casserole dish.
- Mix soups and milk, pour over potato/onion layers.
- Bake at 350 for 45 minutes or till tender.
Nutrition Facts : Calories 317.4, Fat 10.7, SaturatedFat 4.2, Cholesterol 32.5, Sodium 1218.8, Carbohydrate 47.2, Fiber 4.5, Sugar 6.2, Protein 9.5
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