Best Best Ever Scalloped Potatoes Recipes

Best Ever Scalloped Potatoes (No Dairy) image

Provided by Pam Stewart

Time 1h20m

Number Of Ingredients 6

12 potatoes sliced thin
3 onions, finely chopped or sliced thin if you prefer
1/3 c butter or non dairy margarine for those of you looking for a totally non dairy margarine earth balance has no milk products in it.
3 c boiling chicken broth
1/3 c all purpose flour
salt, pepper and paprika to taste

Steps:

1. In 2 shallow, well greased 2 Qt. Casserole dishes layer, Potatoes and Onions sprinkling with salt and pepper between each layer.
2. In a medium sauce pan melt Butter or Margarine over medium heat. Stir in flour until well blended. Wisk in chicken stock; cook stirring constantly until it boils and thickens.
3. Pour sauce over potatoe casserole and sprinkle with paprika to taste.
4. Bake uncovered at 350 degrees for about 50 minutes or until potatoes and tender and golden brown

Best Ever Scalloped Potatoes - Creamy, Cheesy, Lots of Flavor image

Provided by Seashorewalker

Categories Potato

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 baking potatoes, peeled & sliced thin
2 (10 1/2 ounce) cans cream of mushroom soup (or cream of celery)
1/2 cup sour cream
1 1/2 cups of grated medium cheddar
6 ounces Velveeta cheese, cut into thin squares (approx 1 1/2 Inch Piece off a Large Block)
1 small yellow onion
1/4 cup chives (Freshly Chopped)
1 teaspoon Lipton Onion Soup Mix (Dry)

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.

Nutrition Facts : Calories 447.9, Fat 25.6, SaturatedFat 13.9, Cholesterol 60.5, Sodium 1251.7, Carbohydrate 39.2, Fiber 2.7, Sugar 5.6, Protein 16.5

The Best Ever Scalloped Potatoes image

Provided by susan simons

Categories Potatoes

Number Of Ingredients 9

1/3 c flour
1/4 c butter, melted
1 tsp dry mustard
1/2 tsp white pepper
2 c half and half
6 c yukon gold potatoes, thinly sliced
2 onions, either sliced, diced or julienne...your prefrence
2 c sharp white shredded cheddar cheese
2 c sharp yellow cheddar cheese

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.

Best Ever Scalloped Potatoes image

Provided by Julie Shogren @juleschef

Categories Potatoes

Number Of Ingredients 6

1 teaspoon(s) unsalted butter
4 cup(s) heavy cream or whole milk
1 teaspoon(s) each salt and pepper
1 tablespoon(s) all purpose flour
3 1/4 pound(s) idaho or yukon gold potatoes, peeled & cut into 1/4 inch thick slices
8 ounce(s) swiss cheese

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!