Best Mamas Scalloped Potatoes Recipes

MOM'S SCALLOPED POTATOES WITHOUT CHEESE

Steps:

• Generously grease a 9x13 pan with butter. Peel all of the potatoes. Preheat the oven to 375 degrees F.
• Stir the salt, pepper and onion powder in a tiny bowl until combined. Divide it into three sections.
• You will be making three layers of potatoes in the pan. Start by slicing 1 pound of potatoes (about 3 medium-to-large red potatoes) thinly (1/8-inch thick). A mandoline works well for this, but you could use a box grater or a food processor.
• Blot the slices with paper towels to dry them and arrange them evenly in the pan, overlapping slightly and stacking as needed. (Continue blotting the potatoes with a paper towel as needed. You don't want soggy potatoes.)
• Sprinkle on 1/3 of the total salt, pepper and onion powder mixture. Sprinkle 1 1/2 tablespoons of flour over the potatoes. Cut up 2 tablespoons of butter into squares and dot them over the potatoes.
• Slice another pound of potatoes as before and blot them dry. Arrange them in a new layer in the pan, stacking as needed. Sprinkle on half of the remaining salt, pepper, onion powder. Sprinkle on 1 1/2 tablespoons of flour, reserving an even tablespoon of flour for the top layer. Cut up 2 tablespoons of butter and dot the butter over the potatoes.
• Slice your final pound of potatoes as previously and blot them dry. Arrange the potatoes in an even layer, stacking as needed. Sprinkle on the remaining salt, pepper, onion powder. Evenly sprinkle on 1 tablespoon of flour (avoid having clumps of flour on the top layer, or you'll have raw flour on top after baking.) Cut up 2 tablespoons of butter and dot the pieces over the potatoes.
• Pour the milk over the potatoes to fill the bottom of the pan and barely cover the potatoes.
• Bake uncovered for 70-80 minutes. The potatoes are done when the entire surface is golden brown and crispy. The edges of the pan will have dark brown crust. (Watch the potatoes carefully starting at the 65-minute mark, since oven times vary.)
• Refrigerate leftovers for up to five days. Reheat leftovers in the microwave.

SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• In a small sauce pan, melt butter. Once melted add melted butter with a fork - whisking together.
• Next, whisk in milk.
• Cook sauce on low until smooth and boiling, whisking until thickened.
• Add in salt and pepper and stir well.
• Reduce heat to low and stir in 1 cup of the cheddar cheese.
• Place a half of the sliced potatoes in a lightly greased 1.5 quart casserole dish (8×8 or 9×9 will work)
• Pour half of the cheese sauce over potatoes.
• Add a second layer of potatoes and the rest of the cheese sauce to the top of that layer
• Sprinkle the remaining 1/2 cup of cheddar cheese on top.
• Sprinkle the top with paprika.
• Bake at 350 degrees, uncovered for 1 hour.

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.

MAMA MOE'S SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9x13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.
• Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.

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.

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.