The Best Scalloped Potatoes Food

EXTRA-CREAMY SCALLOPED POTATOES

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.

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.

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.

SCALLOPED POTATOES & HAM

Steps:

• Preheat your oven to 375 degrees.
• In a saucepan, melt 4 tablespoons of butter. Stir in flour, parsley, salt, thyme, pepper, and minced onion until smooth. Gradually add milk and bring to a boil over medium heat. Whisk to keep smooth. Cook and stir for 2 minutes.
• In a greased 2.5 quart casserole dish, layer potatoes and ham with sauce spooned over. Repeat layers (usually 3-4). Top with the remaining sauce.
• Cover and bake for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter and bake, uncovered, for 15-20 minutes longer or until potatoes are fully tender.

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 F (190 degrees C).
• Thoroughly grease a 9x13-inch baking dish with either butter or cooking spray.
• Thinly slice potatoes and onion and pat dry.
• Dice the butter and split it into three portions.
• Cover the bottom of the baking dish with a layer of potatoes and top with 1/3 of the onions.
• Sprinkle three tablespoons of flour evenly over the potatoes and onions.
• Distribute 1/3 of the diced butter over the flour evenly.
• Repeat these layers twice more.
• Gently heat the milk on the stove until warmed through.
• Carefully pour the milk into the dish, to cover the potatoes and onions. It should fill the dish to the top of the potatoes.
• Bake, covered in foil, for 45 minutes.
• Remove the foil and bake for a further 10 to 15 minutes, until the potatoes are fork-tender.

SCALLOPED POTATOES

Steps:

• Preheat oven to 400F.
• Cut the potatoes into 1/8 inch slices.
• Dump the butter into a large pot on the stove over medium heat.
• Once the butter is melted, add the diced onions to the pot and stir well.
• Continue cooking until the onions are translucent.
• Add the flour to the pot and stir well.
• Cook the flour mixture for 3 minutes.
• Add the chicken broth to the pot and stir well.
• Add the milk and stir well again.
• Add the salt, pepper, garlic powder and onion powder to the pot.
• Whisk the sauce well.
• Leave the sauce to continue cooking over medium heat just until it comes to a boil.
• As soon as the liquid starts to boil, remove the pot from the heat.
• Spray a 9 x 13 inch baking dish with cooking spray.
• Place half of the potato slices in the baking dish.
• Pour half of the sauce over the potatoes in the baking dish.
• Place the remaining potato slices on top of the sauce layer.
• Pour the remaining sauce over the potato slices.
• Cover the baking dish with aluminum foil.
• Place the dish in the oven and bake, covered, for 35 minutes.
• After 35 minutes remove the foil and continue baking until the potatoes are browning across the top. 30-35 minutes.
• Remove the dish from the oven and allow the potatoes to sit for a few minutes before scooping and serving.
• Enjoy!

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.

SCALLOPED POTATOES

Steps:

• In a large skillet over medium-high heat, melt butter.
• Add onion, and saute until tender, about 5 minutes.
• Add garlic and saute until fragrant, about 2 minutes.
• Stir in flour, and continue cooking for 1 minute.
• Gradually pour in stock, whisking after each ¼ cup addition.
• Stir in half-and-half, adding slowly and constantly stirring.
• Stir in salt, pepper, and 1 teaspoon thyme. Allow sauce to thicken , stirring often. Then remove from heat and set aside.
• Preheat oven to 400°F.
• Butter a 9"x13" baking dish.
• Spread half the potato slices on bottom. Top with half the prepared cream sauce. Then spread half the shredded cheddar and all of the Parmesan.
• Repeat the layers with the remaining potatoes, sauce, and cheddar.
• Top with remaining thyme.
• Cover with foil and bake at 400°F for 30 minutes.
• Then remove foil and bake uncovered for an additional 25-30 minutes, until the potatoes are cooked through.
• Garnish with finely grated Parmesan and fresh thyme. Serve warm.

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.