Best Out Of This World Scalloped Potatoes Recipes

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

THE BEST SCALLOPED POTATOES

The Best Scalloped Potatoes image

Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, plus more for the baking dish
4 medium russet potatoes (about 2 pounds)
1 1/2 cups heavy cream
1/2 cup whole milk
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup shredded Gruyere (about 4 ounces)
1/2 cup finely grated Parmesan (about 1 1/2 ounces)

Steps:

Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

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