Best Easy Cheesy Scalloped Potatoes Recipes

QUICK AND EASY CHEESY RED SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart casserole dish.
• Place potatoes and bouillon cube in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and return potatoes to empty pot.
• Whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper in a bowl.
• Pour soup mixture over potatoes and mix.
• Pour potato mixture into prepared casserole dish.
• Stir provolone cheese and Parmesan cheese into potato mixture. Top with a layer of Cheddar cheese.
• Bake in preheated oven until bubbling and cheese topping is lightly browned, about 25 minutes. Let stand for 5 minutes before serving.

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 SKILLET SCALLOPED POTATOES WITH MUSHROOMS

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.

HAMBURGER AND CHEESY SCALLOPED POTATOES, EASY, CHEAP, DELICIOUS

Steps:

• Slice potatoes in rounds (like potato chips), then boil about 15 min or until slightly tender.
• While potatoes boil, cook hamburger in skillet, and heat up soup (reason to heat soup is that its less lumpy when mixed).
• In 9x13 pan pour small amount of soup, then all of the potatoes and hamburger, top with remaining soup.
• Bake 15 min @ 375, top with shredded cheese, serve and enjoy!
• Very good with a side salad or french-style green beans.

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.

EASY CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350. Spray 13x9 baking dish with cooking spray. Mix cream cheese, sour cream and chicken broth in large bowl until well blended. Add potatoes, ham, peas, and 1 3/4 cups cheddar cheese. Stir gently to coat all ingredients.
• Spoon into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
• Bake 1 hour or until heated through and potatoes are tender.

EASY CHEESY SCALLOPED POTATOES RECIPE - (4.6/5)

Steps:

• Adjust oven rack to the middle position and heat the oven to 350 degrees. Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cook until softened and lightly browned, 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the potatoes, cream, milk, thyme, bay leaves, salt and pepper and bring to a simmer. Cover and keep simmering for about 15 minutes or until the potatoes are almost tender. Remove and discard bay leaves. Transfer 1/3 of potato mixture to 3-quart gratin dish and sprinkle with 1/3 of all three cheeses and the bacon. Add another 1/3 layer of both and then the rest. End up sprinkling the top with a light layer of parmesan cheese. Bake until the cream has thickened and is bubbling around the sides and the top is golden brown, about 20 minutes. Cool for at least 5 minutes before serving.