Very Easy Cheesy Scalloped Potatoes Food

CHEESY SCALLOPED POTATOES

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.

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.

EASY SCALLOPED POTATOES

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.

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.

EASY CHEESE AND HAM SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the potatoes, onion, garlic, Cheddar cheese, and ham in a 9x13 inch baking dish. Gently stir until well combined. Pour the cream over the potato mixture.
• Bake in the preheated oven until the potatoes are tender, about 1 hour.

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.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Lightly spray medium casserole with cooking spray; set aside.
• Microwave potatoes according to package directions for 5 minutes. In a medium bowl, stir together cheddar cheese soup with evaporated milk until smooth. Place half of the potatoes in the bottom of prepared casserole. Layer with half each of pimientos, onion, cheese soup mixture, and shredded cheese. Repeat layers. Bake in preheated oven for 45 to 55 minutes or until bubbling.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees and spray an 8 x 8-inch baking dish with non-stick cooking spray. Pyrex Baking Dish are great for baking, can be used in the freezer, microwave, and are dishwasher safe.
• In a small saucepan, combine milk, butter, flour, paprika, salt, pepper, garlic powder, and onion powder. Allow mixture to steep but not boil.
• Add half the shredded cheese to the milk mixture and whisk until all the cheese melts. Set aside.
• Layer the potatoes and onions into the baking dish, alternating until both ingredients are gone.
• Carefully pour the liquid cheese mixture over the potatoes and onions. Top with additional shredded cheese.
• Bake for 45-60 minutes or until potatoes are fork tender.
• Remove from oven and allow to cool for approximately 20 minutes before serving.
• Store any leftovers in the refrigerator for up to 3 days in an airtight container.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 200 degress C. (390 Fahrenheit).
• Peel the potatoes and give them a good wash.
• In a saucepan, melt the butter over a medium heat, throw in the flour and mix quickly.
• Add the milk and whisk well to avoid any lumps forming.
• Stir until the sauce thickens slightly, then add the cheddar and parmesan cheese together with the double cream.
• Peel and mince the garlic cloves, then add them to the sauce too.
• Mix in the dijon mustard and season with nutmeg, salt and pepper.
• Slice the potatoes thinly , then arrange one layer in a non-stick baking dish that has been greased with butter, so that each slice is overlapping.
• Spread a quarter of the sauce over, then arrange another layer of potatoes.
• Repeat with some more sauce, then another layer of potatoes and sauce again.
• Cover the dish with foil, pop the dish in the oven and bake for an hour.
• Remove the foil and bring the temperature to 220 degrees C ( 410 Fahrenheit) for the last 15 minutes, so the top can become golden.
• Serve hot!

EASY CHEESY SCALLOPED POTATOES

Steps:

• Peel potatoes, if desired. (Optional.) Thinly slice potatoes (1/8" to 1/4") in even slices.
• Add 3 Tablespoons butter to a saucepan over medium heat. Stir until melted.
• Add the chopped onions and stir for about 3 minutes until the onions are soft.
• Add minced garlic and thyme and stir for about one minute.
• Stir in 3 Tablespoons flour.
• Pour in heavy cream.
• Add salt, pepper, thyme, and cayenne and stir.
• Stir in 2 cups (8-ounces) of shredded sharp cheddar cheese. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
• Butter a baking dish or spray a baking dish with cooking spray.
• Layer half of the sliced potatoes on the bottom of the baking dish
• Pour half of the cheesy garlic cream sauce over the top of the potatoes.
• Sprinkle with 1/2 of the remaining shredded cheddar cheese.
• Repeat above 3 steps for the next layer.
• Sprinkle the top of the scalloped potatoes with chopped chives, thyme, or chopped parsley.
• Cover the casserole dish with aluminum foil.
• Bake for 40 minutes in a preheated 375-degree F oven.
• Remove the foil.
• Sprinkle the remainder of the shredded sharp cheddar cheese over the top of the scalloped potatoes.
• Bake for 20 more minutes or until the cheese is melted and the potatoes are cooked through.
• Remove from oven. Garnish the Scalloped Potatoes with chopped chives, parsley, or thyme before serving.

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.

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.

EASY CHEESE WHIZ SCALLOPED POTATOES

Steps:

• Spray 9x13 pan with Pam.
• Peel, slice and arrange potatoes in pan.
• Slice onion on top and sprinkle with salt and pepper.
• Place butter on top and add milk.
• Bake at 350°F for 2 hours.
• Fifteen minutes before done, mix together mushroom soup and Cheez Whiz.
• Pour over potatoes and finish baking.
• Enjoy!

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F.
• Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
• Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
• Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
• Bake at 375°F for 45-55 minutes or until hot and bubbly.

CHEESY SHEET PAN SCALLOPED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Lightly grease an 18-by-13-inch sheet pan with the butter.
• Bring the cream, thyme, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a small saucepan over medium heat, then turn off the stove.
• Thinly slice the potatoes on a mandoline or vegetable slicer into rounds about 1/8 inch thick. Arrange half the potato slices in a single, overlapping layer on the sheet pan and sprinkle evenly with salt, half the Cheddar and half the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture evenly over the potatoes. Use a small offset spatula or butter knife to spread the garlic and thyme evenly over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the remaining Cheddar and Parmesan. Cook uncovered, rotating the pan halfway through, until very brown and crusty on top, 15 to 20 minutes more.

INSTANT POT EASY CHEESY SCALLOPED POTATOES RECIPE

Steps:

• Peel the potatoes. Using a mandolin, thinly slice the potatoes.
• In a small bowl, add the milk, melted butter, salt, and pepper. Stir to combine.
• Place the trivet in the bottom of the Instant Pot. Then, add 1 cup of water to the bottom of the Instant Pot.
• Taking the potato slices, build a bottom layer on top of the trivet. Pour 1/3 of the milk mixture on top. Top with 1 cup cheese. Repeat potato layer, milk layer, and cheese layer two more times, ending with cheese on top.
• Close the lid and sealing valve. Pressure cook for 25 minutes.

CHEESY SCALLOPED POTATOES

Steps:

• Butter 8" or 9" baking dish (round or square).
• Preheat the oven to 375° F.
• Whisk half and half with cornstarch in a glass measuring cup. It's easier to pour it into the pan, than using a bowl.
• In a medium saucepan or deep skillet, melt butter.
• Slowly pour half and half mixture, ¼ cup at a time, whisking constantly. Wait for the sauce to thicken before adding more half and half.
• Once all liquid is added and the sauce is nice and thick, season it with salt and pepper.
• Add 3/4 cup of shredded cheddar to the sauce and whisk until melted. Remove sauce from heat and set aside.
• Wash and peel potatoes.
• Chop the onion finely.
• Slice potatoes into ⅛" thick slices. This is the best thickness for this dish. Potatoes will cook perfectly without falling apart.
• Arrange half of potato slices in the prepared dish. Sprinkle chopped onion on top. Top with remaining potatoes.
• Whisk the sauce and pour over the potatoes. Stir gently so the sauce can coat potatoes.
• Sprinkle remaining cheese on top and cover the dish with aluminum foil.
• Bake for 1 hour OR until bubbly and the cheese is melted. Remove foil and broil for 2 to 3 minutes if you like the toasted cheese topping.
• Remove dish from the oven and let cool slightly before serving.
• Garnish with chopped parsley, dill, chives or green onions and enjoy!

CHEESY SCALLOPED POTATOES

Steps:

• Place onion, celery seed, parsley, flour, butter, salt, pepper and milk in blender and blend.
• Arrange layer by layer of potatoes in a 2 quart baking dish and between each add some cheese.
• Pour milk mixture over top and bake in preheated oven at 350 degrees fahrenheit for 50 minute
• Sprinkle with cheese and paprika and bake until cheese is bubbly.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 dergrees. Butter a 9 x 13 baking dish
• Sliced potatoes thinly. 1/8" is perfect for this dish. Sprinkle with salt and pepper.
• In a medium size pan, melt butter over medium high heat. Add chopped onion and saute for 3-4 minutes or until soft. Add garlic. Saute another minute.
• Reduce heat to medium. Add in flour and salt to butter and onion mixture. Stir until a thick paste (a roux) forms. About two minutes.
• Stir in milk. Continue to stir until thickened. About 3 minutes.
• Stir in cheese. Continue to stir and cook until all cheese is melted. Taste for salt and pepper.
• Add half of the sliced potatoes to your prepared dish. Cover with half the cheese sauce. Repeat with remaining potatoes and sauce. Cover with foil.
• Bake for one hour and 15 minutes. Remove foil. Continue to bake for an additional 15 minutes allowing the cheese to get slightly brown. Using a fork check the center of the casserole. If the potatoes are soft your casserole is done!

VERY EASY CHEESY SCALLOPED POTATOES

Steps:

• Pre heat oven to 375 degrees.
• Boil potatoes and onions in saucepot until tender.
• In separate saucepot, melt butter. Add flour, salt, black pepper and cayenne pepper. Mix Well.
• Cook on medium heat one minute while stirring.
• Gradually add milk, stirring until well blended.
• Add cheese.
• Cook until chesse is melted, stirring constantly.
• Lay potatoes and onions in 9 x 13 inch baking dish.
• Cover with cheese sauce.
• Cover with foil.
• Bake for 45 - 50 minutes, removing foil after 25-35 minutes.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

SCALLOPED POTATOES

Steps:

• Preheat oven to 350˚F.
• Lightly grease a 9-inch baking dish with butter.
• Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick.
• Peel and finely dice the onion and set aside.
• Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
• In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes.
• Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
• Let the dish rest for 5 minutes, to allow the sauce to thicken.
• Garnish with parsley and serve with your favorite main dish.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 325°F.
• Spray a medium sized casserole with cooking spray.
• Layer casserole with potatoes, onions, cheese, and a sprinkling of chives; season layer with salt and pepper to taste, and dot with butter.
• Repeat layers until all ingredients are used.
• Pour milk over layers.
• Bake, covered with a lid or foil at 325F for 45 minutes; uncover and bake 30-35 minutes further or until potatoes are tender, and top is golden.
• Note: if you have difficulty browning top, place under broiler for a minute or so.