Best Basil Skillet Scalloped Potatoes Recipes

SKILLET SCALLOPED POTATOES

Skillet Scalloped Potatoes image

Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 pound small red potatoes, thinly sliced (about 3 cups)
1 tablespoon dried minced onion
3/4 cup chicken broth
1/2 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes., Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 269 calories, Fat 16g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 856mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

BASIL SKILLET SCALLOPED POTATOES

Basil Skillet Scalloped Potatoes image

An easy, quick and tasty variation on scalloped potatoes!

Provided by Terrie Hoelscher

Categories Potatoes

Time 35m

Number Of Ingredients 7

Ingredients

1 Tbsp butter
1 small onion, diced (about 1/4 cup)
1/2 tsp dried basil leaves, crushed
1 can(s) cream of mushroom soup, low fat, low sodium
1/4 c water
1/2 c shredded cheddar cheese
4 medium potatoes, cooked and sliced 1/4" thick

Steps:

1. In a medium skillet over medium heat, melt the butter. Add onion and basil, and cook until onion is tender, about 3 - 4 minutes.
2. Add the soup, water and cheese. Reduce heat to LOW. Heat until cheese is melted, stirring often. Add potatoes. Heat through, stirring occasionally. Let sit for a few minutes before serving.

NEVER-FAIL SCALLOPED POTATOES

Never-Fail Scalloped Potatoes image

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

Ingredients

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

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

EASY CHEESY SKILLET SCALLOPED POTATOES WITH MUSHROOMS

Easy Cheesy Skillet Scalloped Potatoes With Mushrooms image

Too hot to turn the oven on? You can still have delicious creamy potatoes with this savory recipe. Peeling is optional, and any kind of parmesan you have is fine. Note: Thanks to the reviewers who made this the second-place winner! I've noted the things you said, and made a few adjustments. Note: This is a stovetop recipe. I do not recommend making it in the oven. Although it can be done successfully, it takes about twice as long to cook using raw potatoes. Using cooked or partially cooked potatoes does not give the sauce a chance to thicken properly. The dish also has a serious tendency to scorch in the oven.

Provided by Chocolatl

Categories Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 cups potatoes, peeled and diced
2 tablespoons flour
1 teaspoon dried rosemary, crushed
1 teaspoon dried dill
1 teaspoon fresh basil, chopped
1 cup mozzarella cheese, shredded
1/2 cup colby-monterey jack cheese, shredded
1/4 cup parmesan cheese, grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/4 teaspoon paprika
2 tablespoons butter
1 cup fresh mushrooms, thinly sliced
3 green onions, sliced
1 garlic clove, minced
1/4 cup pimiento, drained and chopped
1 1/2 cups milk (use less for a thicker sauce)

Steps:

Combine potatoes, flour, rosemary, dill, basil, mozzarella, colby-jack, parmesan, salt, pepper and paprika in a large bowl.
Mix well and set aside.
Melt butter in a large skillet over medium-high heat.
Add mushrooms and cook, stirring, for 2 minutes.
Add green onions and garlic and cook, stirring, for 1 minute more.
Add pimentos, potato mixture and milk to skillet and stir well to mix.
Cook just until milk begins to bubble.
Reduce heat, cover, and cook, stirring occasionally, until potatoes are tender, about 40 minutes.
Don't worry if this sticks a little. As long as it hasn't scorched, just stir it up and the sauce should be fine.

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