SOUR CREAM SCALLOPED POTATOES
This is one of my mom's recipes, except she used raw potatoes. I made it faster to prepare by using frozen hash browns, and it tastes every bit as good. Whenever I eat these potatoes, I always remember the pleasure of eating Mom's cooking.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.
Nutrition Facts :
CREAMY SCALLOPED POTATOES
Steps:
- Butter an 11x7-inch (2 quart) baking dish and set aside.
- Slice the peeled potatoes to 1/8-inch-thick circles. Place the potatoes in a large saucepan or Dutch oven; add water to cover by 1-inch. Cook until tender and cool slightly.
- Heat the oven to 350 degrees.
- In a 2 1/2-quart saucepan, melt the butter over medium heat. Add the onion; cook 1 minute. Stir in the flour and salt. Cook until the mixture bubbles.
- Gradually stir in the milk and cook until the mixture boils. Reduce the heat to low.
- Stir in the sour cream and cheese. Cook on low until cheese is melted, stirring constantly.
- Layer half of potatoes in baking dish. Pour half the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the potatoes with paprika.
- Bake for 30 to 35 minutes or until bubbly and the top starts to brown.
Nutrition Facts : Calories 183, Cholesterol 29, Fiber 1, Protein 6, Sodium 311, Carbohydrate 18, Fat 6
EASY SOUR CREAM SCALLOPED POTATOES
Delicious creamy scalloped potatoes that you can make with ingredients around the kitchen.
Provided by cascadeboarder
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
- Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 69.9 g, Cholesterol 40.6 mg, Fat 17.5 g, Fiber 8.1 g, Protein 14.5 g, SaturatedFat 9.9 g, Sodium 484.9 mg, Sugar 3.3 g
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR
I spent years developing this recipe to finally being what we refer to as the best ever scalloped potatoes. Every time I had an issue of what was wrong with the dish I figured out a way to correct it. I love to hear people's honest opinions as it helps me to become a better cook. I invite you to give my scalloped potatoes a try and tell me what you think.
Provided by Seashorewalker
Categories Potato
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
- Chop the onion into very small pieces & set aside.
- In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
- Peel & Slice the Potatoes Thin.
- LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
- LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
- LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
- Sprinkle the chives evenly across the top.
- BAKE COVERED in the oven at 300 degrees for about 1½ hour.
- BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.
Nutrition Facts : Calories 447.9, Fat 25.6, SaturatedFat 13.9, Cholesterol 60.5, Sodium 1251.7, Carbohydrate 39.2, Fiber 2.7, Sugar 5.6, Protein 16.5
SOUR CREAM AND ONION SCALLOPED POTATOES
I got this out of a cookbook while looking for one dish crock meals. It has all my favorite flavors, ham, sour cream, onion and cheese.
Provided by Shawn C
Categories Potato
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place butter and potatoes in crock pot.
- Stir to coat (this helps the potatoes keep their shape do not skip that step!).
- Stir in all remaining ingredients (including season packets) and blend together slightly.
- Turn on low for 5-6 hours.
- Sprinkle on french fried onions on top before serving.
- **trythe new cheese french fried onions for a more cheesey flavor**.
Nutrition Facts : Calories 465.6, Fat 39.6, SaturatedFat 22, Cholesterol 110.6, Sodium 597.3, Carbohydrate 7.2, Sugar 1, Protein 20.6
SOUR CREAM AND ONION MASHED POTATOES
Friendsgiving means your mom won't yell at you for eating potato chips for dinner. These creamy mashed potatoes are loaded with sour cream and caramelized onions, then covered in potato chips for plenty of crunch. For even creamier potatoes, whip them with a hand or stand mixer, then serve with even more whole potato chips, for dipping.
Provided by Food Network
Categories side-dish
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 9
Steps:
- In a stockpot or pasta pot, bring about 2 gallons of water to a boil with a palmful of salt and a splash of oil.
- Meanwhile, set a large frying pan over high heat, then coat the bottom of the pan with oil. Add the onions with a pinch of salt and cook, working in batches if necessary, until browned, about 2 minutes. Return all the onions to the pan, then turn the heat to medium-low and cover. Continue to cook, stirring frequently, until the onions have turned a deep golden color, about 20 minutes.
- Peel the potatoes and cut into 1-inch chunks. When the water has come to a full boil, add the potatoes. Cook, uncovered, until easily pierced with a fork, about 15 minutes. Drain and return to the pot.
- Using a potato masher or large whisk, begin to break down the potatoes. Add the sour cream, milk and butter and continue to mash until the desired consistency is reached. Season to taste with salt. Add the caramelized onions and chopped chives and mix well. Place in a large serving bowl and cover with foil to keep warm. Sprinkle with additional chives and crushed potato chips right before serving.
CRISPY FRENCH ONION SCALLOPED POTATO CASSEROLE
This is your new go-to casserole for get-togethers!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray.
- Make potatoes as directed on box for stove-top directions. Stir in sour cream dip. Pour mixture into baking dish. Top with onions.
- Bake 12 to 15 minutes or until sauce is bubbling. Sprinkle with parsley. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 290, Carbohydrate 30 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 4 g, TransFat 0 g
SLOW-COOKER SOUR CREAM AND ONION SCALLOPED HASH BROWNS WITH HAM
Packaged hash brown potatoes and canned soup make for quick work of scalloped potatoes and ham.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Toss dry potatoes and butter in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients just until blended.
- Cover and cook on low heat setting 5 to 6 hours.
Nutrition Facts : Calories 465, Carbohydrate 34 g, Cholesterol 80 mg, Fiber 3 g, Protein 21 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1650 mg
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
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