SCALLOPED POTATOES
The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
- In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
- Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g
THE BEST SCALLOPED POTATOES RECIPE
These are hands-down the best scalloped potatoes you'll ever have. They even beat many of the 5-star restaurants I've tried like Mastro's. They are the perfect side dish for any evening or holiday feast and this recipe uses no heavy whipping cream. This actually makes them taste even better!
Provided by Sondra Barker
Categories Side Dish
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees and lightly butter a square pyrex oven pan.
Nutrition Facts : ServingSize 1 cup, Calories 357 kcal, Carbohydrate 33 g, Protein 17 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 53 mg, Sodium 1066 mg, Fiber 4 g, Sugar 4 g
SCALLOPED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield about 4 to 6 side dish servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
- Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
- In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
- Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.
EASY SCALLOPED POTATOES
This scalloped potato and cheese dish is always a winner!
Provided by sal
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g
SUPER SIMPLE SCALLOPED POTATOES
I've made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.
Nutrition Facts : Calories 353 calories, Fat 27g fat (17g saturated fat), Cholesterol 99mg cholesterol, Sodium 390mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
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.
EASY SCALLOPED POTATOES
We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. -Diane Bramlett, Manteca, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place potatoes and water in a large microwave-safe bowl; microwave, covered, on high until almost tender, 12-14 minutes., In a 6-qt. stockpot, heat butter over medium-high heat; saute onion and garlic until tender, 5-7 minutes. Stir in flour and seasonings until blended; gradually stir in broth and cream. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, 2-3 minutes. Stir in cheeses until melted., Drain potatoes; add to sauce, stirring gently. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until lightly browned, about 20 minutes. If desired, sprinkle with chives.
Nutrition Facts : Calories 245 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 526mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
NEVER-FAIL SCALLOPED POTATOES
Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.
Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
CHEESY SCALLOPED POTATOES
Simple, yummy scalloped potatoes!
Provided by Kim
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
- Arrange sliced potatoes in the casserole dish; season with salt.
- Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
- Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g
EASY SCALLOPED POTATOES
This recipe is so simple and so good. Goes great with any kind of meat and vegetable. Adjust the amount of ingredients according to the size of your casserole dish
Provided by Shelz11
Categories Potato
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Start by slicing the potatoes about 1/8-1/4 inch thick.
- You may peel them first if you like.
- In a casserole dish, lay down a single layer of potatoes.
- Put some onion of top if you like.
- Sprinkle lightly with flour, salt, and peper.
- (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
- Pour the milk over the top of the potatoes until the dish is about 2/3 full.
- Bake at 375F for 1 hour.
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.
SUPER DUPER SCALLOPED POTATOES
I love anything with potatoes! I tried to thin this recipe down a little by using low fat or fat free ingredients. It is still every bit as decadent as the full fat version. I always use Yukon Gold potatoes becasue they keep a little bite to them rathen than getting mushy.
Provided by Aimchick
Categories Potato
Time 2h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- In a saucepan, combine half and half with condensed soup over medium heat and set aside.
- slice potatoes very thin.
- Spray a 9x9 glass baking dish generously with cooking spray.
- Arrange a layer of potatoes on the bottom of the dish. sprinkle with some of the onions.
- Add a layer of ech of the cheeses.
- Repaeat this process until pan is full.
- Pour condensed soup mixture over the potatoes.
- Shake the pan slightly to make sure soup gets to the bottom.
- cover with foil and bake 50 minutes.
- uncover dish and bake for another 15 minutes.
- let stand covered for 15 minutes before serving.
Nutrition Facts : Calories 228.3, Fat 5.4, SaturatedFat 3.3, Cholesterol 16.1, Sodium 278.9, Carbohydrate 33.5, Fiber 2.7, Sugar 5.4, Protein 11.9
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