SIMPLY RICH CHEDDAR SCALLOPED POTATOES
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.
Provided by SaraFish
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Use a big pot.
- Saute chopped onions in margarine til soft but not browned.
- In small bowl, combine flour, salt and pepper.
- Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
- Turn off heat.
- Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
- Add sliced potatoes and stir well to combine.
- Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
- Cover with foil and bake at 350 for 35 minutes.
- Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
- Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
- Let stand a few minutes before serving to allow sauce to thicken.
Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4
CHEDDAR SCALLOPED POTATOES
Yummy scalloped potatoes w/ cheese. Sometimes I assemble this earlier in the day and put in the oven later.
Provided by Parsley
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Lightly grease/spray a 13" x 9" baking pan.
- Place thinly sliced potatoes in a large mixing bowl. Add onion, flour, salt, white pepper, paprika, ground mustard, parsley and 1 1/2 cups of the shredded cheddar. Toss to mix well. Place this mixture into the prepared baking dish.
- Pour heavy cream and milk over top. Sprinkle with the remaining 1 cup of shredded cheddar cheese.
- Cover and bake at 375 for 50-60 minutes. Uncover and bake an additional 25-30 minutes or until top is to desired browness/bubbliness.
Nutrition Facts : Calories 351.8, Fat 24.5, SaturatedFat 15.4, Cholesterol 84.2, Sodium 474.5, Carbohydrate 21.1, Fiber 1.6, Sugar 1.3, Protein 12.7
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
CHEDDAR SCALLOPED POTATOES
A very easy tasty dish. I make it in the morning and reheat it in the microwave before serving. Good for family or company.
Provided by Tebo3759
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Puncture potatoes with fork.
- Microwave potatoes on high for about 8 minutes. (Time may vary).
- Cool then chop into bit size pieces or scallop.
- Cook onion until tender in 2 tbs margarine in a med size pot or fry pan.
- Stir in soup, potatoes and pepper to taste.
- Boil then reduce heat to low, cover and simmer 5 minutes.
- Sprinkle with bacon and parsley if desired.
Nutrition Facts : Calories 250.2, Fat 4.7, SaturatedFat 1.7, Cholesterol 5.7, Sodium 507.1, Carbohydrate 46.4, Fiber 6.3, Sugar 4.3, Protein 6.7
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