Scalloped Taters By Diane Food

SCALLOPED TATERS

Steps:

• In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper. Pour into a greased 5-qt. slow cooker. Cover and cook on low until potatoes are tender, 3-4 hours. , Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350° until golden brown, 4-6 minutes. Stir the potatoes; sprinkle with crumb topping.

SCALLOPED TATERS

Steps:

• 1. Melt butter in saucepan. Add flour and milk, whisk. Add cheese. Cook til thickens up and cheese has melted.
• 2. In 9x13 pour a little cheese sauce, sliced potatoes, diced onion. Repeat once but leave enough cheese sauce to top with.
• 3. Bake uncovered at 350 for 1 hr. I stick under broiler to brown up after the 1 hr.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

CROCK POT SCALLOPED TATERS

Steps:

• In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper.
• Pour into greased crockpot.
• Cover and cook on low for 4-1/2 to 5 hours or until potatoes are tender.
• If desired: Just before serving, combine the cornflake crumbs and remaining butter in a pie plate.
• Bake at 350° for 4-6 minutes or until golden brown.
• Stir the potatoes and sprinkle with crumb topping.

SKILLET SCALLOPED POTATOES

Steps:

• Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
• Meanwhile, set the oven to broil and move the rack to the center.
• Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
• Garnish with the sour cream and green onions.

SCALLOPED TATERS BY DIANE

Steps:

• 1. PRE HEAT OVEN TO 350......... HAVE 3QT OVEN PROVE BAKIN DISH SPRAYED WITH NONSTICK SPRAY
• 2. PUT BUTTER IN SAUCE PAN...MELT ADD ONIONS[AND MUSHROOMS,IF USING] COOK AND STIR TIL LIMP AND TENDER
• 3. ADD SOUP MILK AND CHEESE WHIZ.... COOK AND STIR TIL CHEESE MELTS... ADD GARLIC AND PEPPER[AND SMALL AMOUNT OF SALT IF NEEDED...I DIDN'T]
• 4. MIX GRATED CHEESE AND FRENCH FRIED ONIONS...
• 5. NOW START LAYERING FIRST CHEESE SAUCE THEN TATERS THEN FRENCH FRIED ONION.... DO THIS 3-4 TIMES ENDIN WITH FRENCH FRIED ONION....
• 6. PUT IN FRIDGE BOUT 30 MIN....... BAKE FOR 30-35 MIN LET REST BOUT 15 MIN THAN SERVE AND ENJOY..... WE HAS THIS WITH FRIED PORK CHOPS AND TOSSED SALAD YUMMY!!!!

SCALLOPED POTATOES AND HAM

Steps:

• Preheat the oven to 375 degrees F.
• Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
• Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
• Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.

EASY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
• Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

SAUTEED SCALLOPS WITH CAPER BROWN BUTTER

Steps:

• Pat scallops dry; dust flat sides with flour. Heat a skillet over medium-high; swirl in oil. Season scallops with salt, then add to skillet and cook, undisturbed, until browned on bottoms, 1 to 1 1/2 minutes. Flip and cook until browned and cooked through but still slightly pink in center, 1 to 2 minutes. Transfer to a platter; cover to keep warm. Rinse skillet and wipe dry.
• Return skillet to medium heat. Melt 3 tablespoons butter, then continue to cook, swirling skillet, until milk solids on bottom turn light golden brown, about 2 minutes. Add capers; cook 30 seconds. Add tangerine juice; let bubble up and subside, then remove from heat. Add remaining 1 tablespoon butter and swirl skillet to melt and thicken sauce. Season with salt; stir in mint and lemon juice, adding more lemon to taste.
• Serve scallops over spinach, drizzled with sauce and sprinkled with more mint leaves, with tangerine or orange wedges alongside.