Best Baked Scalloped Potatoes Recipes

BAKED SCALLOPED POTATOES

Steps:

• In a saucepan, combine flour, milk, salt and pepper until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased 1-qt. baking dish, layer half of the potatoes, onion and white sauce. Repeat layers. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 50-55 minutes or until potatoes are tender.

BAKED SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
• Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
• Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

BAKED SCALLOPED POTATOES

Steps:

• In a 20 x 10 x 2 deep pan pour in the heavy cream.
• Add the onion, salt and pepper.
• Slice potatoes very thin, use a food processor or mandoline.
• Fill the pan with the sliced potatoes until the pan is packed with potatoes and the cream is all absorbed.
• Cover with aluminum foil and bake in a 350 degree oven for 2 hours.
• Remove foil and brown under broiler.
• Cut into 20 squares to serve.

BAKED HAM AND SCALLOPED POTATOES

Steps:

• Preheat oven to 325°F Wipe ham with damp paper towels. With sharp knife, carefully remove most of skin from ham. Place ham, fat side up on a rack in a shallow , open roasting pan. Bake, uncovered, 1 1/4 hours. Meanwhile, wash and pare potatoes.
• Slice potatoes 1/4 inch thick. Place sliced potatoes and 2 teaspoons salt in large saucepan, add boiling water just to cover. Cover and bring to boiling, boil gently about 5 minutes, or until potato is just fork tender. Drain well. I a small saucepan, melt butter.
• Add onions, saute until golden, about 3 minutes. Remove from heat. Stir in flour, 1 teaspoon salt and the pepper until smooth. Gradually stir in milk. Bring to boiling, stirring constantly, reduce heat and simmer gently for 3 minutes. Set sauce aside.
• Remove ham from oven. Increase oven temperature to 375°F To score. Make diagonal cuts in fat (do not cut into meat), 1/4 inch deep and 1 1/4 inch apart. Use ruler as guide to form diamond pattern. In the center of each diamond, insert a whole clove.
• combine brown sugar and mustars, mix well. Pat mixture on scored fat, insert meat thermometer in center of ham, away from the bone. Place ham in center of 3-quart shallow baking dish or shallow casserole. Spoon half of the drained potatoes around the ham.
• Stir cream sauce, pour half over potato mixture. Repeat with remaining potato and sauce. Sprinkle evenly with paprika. Bake, uncovered, 45 minutes, or until thermometer registers 130F and ham is glazed and potatoes bubbling.