Scalloped Potatoes Using Canned Potatoes Food

CAMPBELL'S SCALLOPED POTATOES

Steps:

• Combine soup, milk, parsley and pepper.
• In 1 1/2 quart casserole, arrange alternate layers of potatoes, onions and sauce.
• Dot top with butter; sprinkle with paprika.
• Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.

15-MINUTE SCALLOPED POTATOES

Steps:

• Position rack in top third of oven. Preheat broiler to high. Drain and rinse potatoes.
• Mince garlic. Peel and finely chop onion.
• Heat a medium oven-proof skillet over medium-high. Add butter, then garlic and onion. Cook until onion has softened, about 3 minutes.
• Add flour, stirring constantly, until lightly golden, about 2 minutes.
• Slowly add milk, whisking until smooth. Bring to a boil, then lower heat to medium-low.
• Add thyme, pepper and salt.
• Add potatoes to pan, pushing them down with a wooden spoon. Cook until warmed through, about 2 minutes.
• Top with cheese.
• Broil until golden brown, 1 to 2 minutes. Top with more thyme.

LIBBY'S SCALLOPED POTATOES

Steps:

• Boil potatoes until done; drain.
• Add the cheese, and milk mixed with the flour, to potatoes.
• Bring to a boil; then pour in buttered baking dish.
• Salt and pepper to taste.
• Bake for 1/2 hour or until brown on top.

TOMATO SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F
• Drain tomatoes, reserving liquid.
• Pour tomato liquid into measuring cup adding water to measure 1 cup. Combine reserved liquid, potatoes and onion in large skillet, cover and cook 10 minutes or until tender.
• Place potato mixture in 1-quart baking dish; top with tomatoes and cream. Sprinkle with cheeses.
• Bake 20 minutes or until hot and bubbly.
• Sprinkle with chopped parsley, 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.

MY SCALLOPED POTATOES

Steps:

• PREHEAT oven to 350°F Grease 11 x 7-inch baking dish.
• PLACE potatoes and sliced onion in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set in ice cold water to stop the cooking; drain.
• HEAT butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and chicken broth.
• Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese.
• BAKE for 50 minutes or until potatoes are tender and cheese is light golden brown.
• NOTE: For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Add chopped ham.Or, add 1 cup (4 ounces) shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese.
• No fat Carnation milk works.
• Slicing your potatoes in your processor is another time saver.