Best Provolone Scalloped Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

THREE CHEESE GARLIC SCALLOPED POTATOES



Three Cheese Garlic Scalloped Potatoes image

If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!

Provided by veggigoddess

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

1 ½ pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
½ cup grated Parmesan or Romano cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
  • Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
  • Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Nutrition Facts : Calories 679.2 calories, Carbohydrate 24.2 g, Cholesterol 186.1 mg, Fat 55.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 34.8 g, Sodium 617.4 mg, Sugar 0.5 g

CHEESY GARLIC SCALLOPED POTATOES



Cheesy Garlic Scalloped Potatoes image

They are rich, but oh so good! You can vary the cheeses according to taste and add onions, too. I originally got the recipe from AllRecipes, but I have altered a couple of things that helped the recipe we believe. It is a family favorite!

Provided by SweetsLady

Categories     Potato

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs potatoes, thinly sliced (I use my KitchenAid slicer attachment to make thin. SaladShooter or mandolin works well, too, as lon)
2 tablespoons butter, divided
1 pint heavy cream (or to make it lighter I have made with 2 cups milk and 2 T. cornstarch heated until thicker)
2 garlic cloves, minced
salt and pepper
2 cups cheddar cheese, shredded
4 slices provolone cheese
1/2 cup parmesan cheese or 1/2 cup romano cheese, grated

Steps:

  • Preheat the oven to 350 degrees F (165 degrees C).
  • Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
  • Layer half of the potato slices in the bottom of the casserole dish.
  • Dot with half of the butter cut or pinched into small pieces.
  • Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over.
  • Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, butter, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese.
  • Season again with salt and pepper. Cover with foil that the underside has been sprayed with cooking spray.
  • Bake for 1 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top.
  • This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Nutrition Facts : Calories 649.8, Fat 53.1, SaturatedFat 33.3, Cholesterol 178.6, Sodium 595.8, Carbohydrate 23.6, Fiber 2.5, Sugar 1.4, Protein 21.4

THREE CHEESE GARLIC SCALLOPED POTATOES



Three Cheese Garlic Scalloped Potatoes image

A little bit of garlic goes a long way. I cooked these in the slow cooker for the day and they were awesome.

Provided by Cristi Hinten

Categories     High In...

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs yukon gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 garlic cloves, thinly sliced
salt and pepper
2 cups shredded cheddar cheese
4 slices provolone cheese
1/2 cup parmesan cheese or 1/2 cup romano cheese, grated

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
  • Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
  • Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork. Can be cooked in the crockpot if preferred!

Nutrition Facts : Calories 661.1, Fat 53.1, SaturatedFat 33.3, Cholesterol 178.6, Sodium 593.5, Carbohydrate 26.6, Fiber 2.1, Sugar 1.5, Protein 21.2

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

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.

PROVOLONE SCALLOPED POTATOES



Provolone Scalloped Potatoes image

They say when life gives you lemons... make lemonade! Well when a friend gives you 20 pounds of sliced frozen potatoes.... you make potato dishes! I made this one up this morning (January 24, 2011), along with Provolone Au Gratin Potatoes and Susan's Easy Potato Scallop. I also made Savory Mashed Sweet Potatoes! It is very...

Provided by Colleen Sowa

Categories     Seafood

Time 55m

Number Of Ingredients 10

1 c shredded provolone cheese
6 c fresh or frozen potatoes (thinly sliced)
1 1/2 lb black forest ham,
(thinly sliced and cut into 1 inch pieces)
1 pt whipping cream
1 c milk
1 tsp onion powder
1 tsp seasoning salt
1/2 tsp ground black pepper
2 Tbsp i can't believe it's not butter

Steps:

  • 1. Preheat the oven to 350 degrees. Butter a 9x13 inch baking dish.
  • 2. In a large bowl: Mix together 1/2 cup of the shredded provolone cheese with all of the other ingredients. Spread this mixture evenly into baking dish. Dot with I Can't Believe It's Not Butter. Sprinkle remaining shredded provolone cheese over the top.
  • 3. Put in oven and bake 40 minutes or until potatoes are tender and bubbly.

Related Topics