The Best Ever Scalloped Potatoes Food

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.

CREAMY PARMESAN SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees. Lightly spray a 2 quart casserole dish with cooking spray and set aside. In a small saucepan melt 2 Tablespoons butter over medium heat and which in the flour, salt and pepper. Add the whipping cream and stir for about 2 minutes until it starts to thicken. Add 1/4 cup parmesan cheese.
• Arrange half of the potatoes in the prepared casserole dish overlapping each other. Spread half of the sauce on top followed by 1/2 cup mozzarella cheese. Repeat with another layer of potatoes and sauce topped with mozzarella cheese and remaining parmesan cheese.
• Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork tender and the top is starting to brown. Sprinkle with chives before serving.

HAM AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of water to a boil. Add sliced potatoes and cook until almost tender, 5 to 10 minutes. Transfer to a colander and rinse with cold water until cool enough to handle. Drain well.
• Melt butter in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in flour, Dijon mustard, salt, and pepper; cook for 1 minute. Gradually pour in milk, stirring constantly until sauce is thickened, about 5 minutes. Stir in Cheddar cheese until melted.
• Layer half of the potatoes in the bottom of the prepared baking dish. Top with 1 1/2 cup diced ham and half of the Cheddar cheese sauce. Repeat layering potatoes, ham, and sauce.
• Bake in the preheated oven until the top is lightly browned, about 1 hour.

BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR

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.

NEVER-FAIL SCALLOPED POTATOES

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.

THE BEST EVER SCALLOPED POTATOES

Steps:

• 1. WHITE SAUCE: Melt butter in saucepan and add flour and brown lighly. Add dry mustard, pepper and cream and heat just until it starts to thicken.
• 2. Layer potatoes, onions and shredded cheese in a 13"x9" pan and pour white sauce over...I layered the sauce and cheese in 3 layers.
• 3. Bake at 350 degrees until bubbley and poatoes are thoroughly cooked- usually about an hour or so. I cooked them covered for 45 minutes and then uncovered to make them brown and a little "Crusty" on top.
• 4. It's a great time to try a new scalloped potatoe recipe for Turkey day, give it a try and let me know what you think.

SCALLOPED POTATOES

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
• Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
• Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
• Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350°F. Spray a 9x9 baking dish with cooking spray, set aside.
• Slice the potatoes very thin, 1/8th of an inch. I suggest using a mandolin for this. The potatoes need to be the same thickness so they all cook at the same time.
• Place the sliced potatoes into a large bowl with cold water, set aside.
• In a medium-sized skillet over medium-low heat, add the butter and melt. Add the onions, salt, and pepper, stirring occasionally cook until the onions are just softened, about 5 minutes.
• Add the garlic and thyme, cook until fragrant, about 30 seconds.
• Whisk in the flour and cook for 1 minute, slowly pour in the milk and whisk constantly to ensure no lumps form.
• Whisk in the heavy cream. Stirring occasionally, let this mixture come to a simmer, once it starts to bubble the littlest bit, take it off the heat. Stir in half of the gouda until melted.
• Drain the potatoes. Place half of the potatoes into the bottom of the baking dish.
• Pour half of the cheese sauce on top. Sprinkle half of the parmesan cheese on top.
• Add the rest of the potatoes on top. Top with the remaining sauce. Add the rest of the gouda and parmesan on top.
• Bake covered with foil for 45 minutes then remove the foil and cook for about another 30 minutes (until the potatoes are fork-tender.)
• Garnish with parsley, optional.

SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
• Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes.
• Add flour and garlic and saute 1 minute.
• While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently.
• Remove from heat. Stir in cheese.
• Season with salt and pepper to taste (you'll need about 1 tsp salt). Cover pan with lid and set aside.
• Peel potatoes and slice into 1/6-inch slices using a mandolin. Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated).
• Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.
• Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 - 70 minutes*.
• Garnish with parsley if desired and serve warm.

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

THE BEST SCALLOPED POTATOES RECIPE

Steps:

• Preheat the oven to 400 degrees and lightly butter a square pyrex oven pan.

CHEESY SCALLOPED POTATOES RECIPE

Steps:

• Preheat your oven to 400 degrees F. Grease the bottom and sides of a 9x13 inch casserole dish with a little butter, or use nonstick spray. Set aside.
• Melt 1/4 cup butter over medium heat in a large pot. Thinly slice 1 onion and add to the butter. Saute for 4-6 minutes until the onion is translucent.
• While it's cooking, add 1 tablespoon kosher salt (use less if all you have is table salt), 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper (this adds flavor not heat), and 1/4 teaspoon dried thyme.
• After sautéing for 4-6 minutes, add 5 cloves of smashed and minced garlic. Let cook for about 30 seconds, until fragrant.
• Gradually sprinkle in 6 tablespoons of flour, adding about a tablespoon at a time and stirring in between. It will form a thick paste with all the onions. Cook the flour for about 30 seconds to cook out the "raw flour" taste.
• Use a whisk to SLOWLY stir in 4 cups of cream. The process of adding the cream should take at least 2-3 minutes. Your burner should still be at medium heat. Add a little bit of cream, whisk it in completely, then add a little more. The goal is to form a smooth sauce; if you add the cream all at once, you will have flour lumps.
• Once all of the cream is added, stir in 1/2 cup parmesan cheese, sprinkling it in a little at a time so that it melts nicely.
• (If your potatoes are not prepped and ready, remove the sauce from heat and set aside.)
• Peel 4 pounds of russet potatoes** and slice thinly into 1/8 inch rounds with a sharp knife, mandolin, or food processor. See photos. If you have a food processor, I highly recommend using it. The slicer attachment cuts them to exactly the 1/8 inch size you need, and it's so much faster. If there is any lag time in between when you slice the potatoes and when you add them to the sauce, place them in a large bowl of water to prevent browning. Drain well.
• Add the sliced potatoes to the pot of sauce with the heat set to medium. Use a rubber spatula to stir the potatoes into the sauce, separating any slices that stick together to make sure they are all coated in sauce. Let the mixture come to a low bowl over medium heat, then reduce heat to medium low and cook for 10 minutes, stirring occasionally. Be gentle when stirring your potatoes; you don't want to break them all into pieces. A rubber spatula is better than a wooden spoon.
• After the cream and potato mixture has bubbled for about 10 minutes, turn off the heat.
• Pour or spoon half of the mixture into the greased 9x13 inch pan. Sprinkle the first layer with 1 and 1/2 cups sharp cheddar cheese.
• Top the cheese with the rest of the potato and cream mixture and spread to the edges. Sprinkle the top with 1 and 1/2 cups cheddar cheese.
• Bake in the oven at 400 degrees for about 40 minutes.
• You will know the potatoes are done when the mixture is very bubbly, the cheese has started to brown, and a butter knife inserted into the potatoes slides through easily. If your cheese is browning but the potatoes are not tender, cover with foil and bake another 10 minutes.
• Let stand for 10 minutes before serving.
• Store leftovers covered in the fridge. Leftovers will keep in the fridge for about a week. Reheat in the microwave for lunches. Or if you have enough leftover that you want to serve it for dinner again, sprinkle a little extra cheese on top and bake at 400 for 20 minutes, to recreate that perfect crispy topping.

SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.Melt butter in a medium saucepan. Add in onion and saute until tender and slightly browned, 4 minutes.
• Add in garlic and cook for an additional minute.
• Add in flour and cook for 1 minute stirring constantly.
• Slowly whisk in milk and chicken stock. Add in the dried mustard, thyme and paprika. Cook for 2-3 minutes or until sauce begins to slightly simmer, stirring occasionally. (Do not let this sauce boil, it can break and burn on the bottom)
• Take off the heat and stir in the 1 1/2 cups of cheddar cheese. Season with salt and pepper to taste.
• Layer 1/3 of the potatoes into the prepared pan.
• Layer 1/3 of the sauce on top of the potatoes. Repeat layers ending with the cream sauce.
• Top with the reserved 1/2 cup of cheddar cheese.
• Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 45 minutes or until the potatoes are tender.
• Serve immediately with fresh parsley for garnish, if desired.

BEST EVER SCALLOPED POTATOES

Steps:

• Preheat the oven to 400 degrees & prepare a two-quart glass baking dish by greasing with tsp of butter.
• To the cold cream or milk, wisk in the flour and blend so completely smooth. In a large saucepan add cream or milk mix & bring to a medium high simmer. Add salt & pepper, stir well. Add in the cut potatoes. If any potatoes are uncovered then add additional cream until completely covered. Lower heat to a light simmer & cook until fork tender. It will take about 10 minutes. Take off the heat.
• With a large spoon gently move 1/3 of the potatoes to the baking dish. Layer swiss cheese on top & repeat until everything is in the baking dish. Top with the cheese. Place on a baking sheet as they tend to bubble over during cooking. Takes about 30-35 minutes to golden brown.
• *optional. Add in 1 cup of ham to make it a main dish meal before baking. Traditionalist may leave out the swiss cheese, but try it at least once as adds a delicious flavor to the dish!

THE BEST SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
• Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
• Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
• Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.