Best Grandmas Scalloped Potatoes Recipes

OLD FASHION SCALLOPED POTATOES

Steps:

• Preheat oven to 350, not convection.
• Slice 5-6 medium russet potatoes about 1/8 inch to make about 4 cups. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here. The setting on mine for this is "thin."
• Rinse the potato slices in a bowl of cold water. Let soak until ready to use then dry a bit with a paper towel.
• Start the sauce with 3 tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, and this will start to thicken in a few more minutes.
• Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.
• Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.
• Pour half the cheese sauce over the first half of the potatoes.
• Add the second half of the potatoes, then rest of the cheese sauce. Now top with ½ cup of shredded cheese. Give a light sprinkle of paprika (an old fashion touch.)
• Bake until potatoes are "fork-tender." This will be about an hour or a little more. Let sit for 5-10 minutes before serving.

SCALLOPED POTATOES

Steps:

• Peel and slice potatoes. Layer 1/4 of the potatoes on the bottom of a greased 9x13 cassrole dish. Sprinkle 1 Tblsp. of flour, 1/2 teaspoons pepper, sprinkling of onion salt, 1/4 teaspoons garlic powder, 1/4 teaspoons oregano over potatoes. Add 1 Tblsp. buter. Arrange another layer of potatoes on top of previous layer. Add 1 Tblsp. flour, repeat seasonings and butter. Repeat with 3rd and 4th layers. On top of last layer, pour scalded milk. Cover and bake at 350* for 30 minutes. Uncover and bake for 60-70 minutes more. During the second baking, use the back of a spoon to push the top layer of potatoes down once or twice. Remove from oven when potatoes are cooked and allow to rest about 10 minutes before serving.

HOME STYLE SCALLOPED POTATOES

Steps:

• In a large saucepan, sauté onion in butter until tender.
• Stir in flour, salt, and pepper until blended.
• Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
• Place half of potatoes in a greased 3 quart baking dish.
• Pour half of sauce over potatoes; repeat layers.
• Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
• Serve immediately; makes 8 servings.
• Source: high school home economics book.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

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.