THE BEST CHEESY SCALLOPED POTATOES
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top-they get nice and crispy in the oven. Make room for these at all your family get-togethers. -Aria Thornton, Taste of Home Prep Cook
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Nutrition Facts : Calories 378 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 646mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
SCALLOPED POTATOES WITH CRUMB TOPPING
This recipe offers a healthier take on classic scalloped potatoes, but doesn't sacrifice any flavor, thanks to its creamy mix of nonfat milk and sharp Cheddar cheese, and its crunchy bread crumb topping.
Categories Home
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease a 13 x 9 x 2-in. baking dish.
- Put flour in a medium saucepan. Slowly whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer 2 to 3 minutes, stirring until thickened. Off heat, stir in 1 cup cheese, 1⁄4 cup scallions, and the salt and pepper.
- Slice potatoes with a thin slicing disk of a food processor or 1⁄8-in. thick by hand (you should have 10 cups).
- Put in prepared dish, add cheese sauce and toss to coat. Spread evenly and cover with foil. Bake 30 minutes.
- Meanwhile mix bread crumbs, butter and remaining 1⁄2 cup cheese in a small bowl until crumbs are evenly moistened.
- Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden. Sprinkle with remaining scallions.
Nutrition Facts : Calories 223 calories
CRUSTED SCALLOPED POTATOES
Make and share this Crusted Scalloped Potatoes recipe from Food.com.
Provided by Ranikabani
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Melt 2 tbsp butter on medium heat.
- Stir in 1 tbsp flour.
- Add the milk in slowly, constantly stirring.
- Stir until it's all well blended and a little bit thickened.
- Add salt and pepper to taste.
- Grease a baking dish.
- Slice potatoes very thin and chop onions finely too.
- Alternate layers of onion and potato.
- Pour sauce over everything.
- Cover with bread crumbs.
- Sprinkle melted butter over it all.
- Bake covered for 1 hour.
- Uncover and bake for 15 minutes more.
SCALLOPED POTATOES WITH BREAD CRUMB TOPPING
This is a recipe I came up with by taking my mom's recipe and "tweeking" it abit here are there. Our family thought it was great before and love it even more now. Enjoy!!!
Provided by um-um-good
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- butter 9 x 13 casserole dish.
- layer 1/2 potatoes.
- layer on all of the onions.
- put on half the cheddar cheese.
- put on the remaining potatoes.
- melt butter over medium heat.
- add flour and cook 1 minute.
- add milk and cook until sauce is thick and smooth.
- remove from heat.
- add garlic, salt, pepper and mustard, stir until smooth.
- pour on top of potatoes.
- sprinkle with remaining cheese.
- bake 375 degrees for 1 hour.
- CRUMB TOPPING.
- mix together all the ingrediants.
- put on once the potatoes are cooked.
- broil for 3 minutes.
Nutrition Facts : Calories 576.3, Fat 22.7, SaturatedFat 13.8, Cholesterol 61.7, Sodium 865.3, Carbohydrate 78.2, Fiber 8.3, Sugar 4.3, Protein 16.7
OLD-FASHIONED SCALLOPED POTATOES
An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.
Categories Potato Side Casserole/Gratin Cheddar Winter Gourmet Thanksgiving Vegetarian
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
- Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
- Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.
SCHOOL'S OUT SCALLOPED POTATOES
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Lightly grease an oven-to-table baking dish with some of the butter.
- Melt the rest of the butter in a saucepan or small skillet and saute the onion until it becomes translucent. Gradually add the flour to make blond roux, then slowly add the milk and allow the mixture to thicken. Season with white pepper and just a dash of salt and remove from heat. (Be careful to avoid overdoing the salt, because there is salt in the cheese.)
- Layer 1/3 of the potatoes in the baking dish, followed by 1/3 of the milk sauce, and 1/4 cup of the shredded white Cheddar. Repeat the sequence twice for a total of 3 layers. You can top with the breadcrumbs before baking, but omit if making the dish gluten-free. Bake covered for about 45 minutes to 1 hour, removing the cover for the last 10 minutes. (You can speed up the cooking time by pre-microwaving for 10 to 15 minutes before baking, or even par-boiling the potatoes.) The scalloped potatoes are done when the potatoes are tender. Let rest a few minutes before serving. Garnish with sliced scallions and bread crumbs.
- All kids seem to love this dish (adults too). I keep this dish visually simple using only light colored ingredients, because kids seem to prefer it without green things (like the green parts of scallions), or black stuff (like ground pepper). However, you can jazz up the color if you like. In the episode, we topped this with bread crumbs - which you can do - but I keep the basic recipe gluten free.
CRUNCHY AU GRATIN POTATOES
With its golden, crunchy topping and gooey, cheesy interior, this comforting spin on a classic side dish is brimming with robust flavors. Horseradish and nutmeg add that extra-special touch.-Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 2h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., In a large bowl, combine the cream, pumpkin, horseradish, nutmeg, salt and pepper. In a greased 13x9-in. baking pan, layer potato slices and onions. Spread with pumpkin mixture. Cover and bake at 350° for 1-1/4 hours., Increase temperature to 400°. In a large bowl, combine the bread crumbs, cheese and sage. Sprinkle over top. Bake, uncovered, 15-20 minutes longer or until golden brown.
Nutrition Facts : Calories 210 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
BAKED SCALLOPED POTATOES
After our two children became adults and left home, I continued to cook meals as usual. Soon we became tired of having to eat the same leftovers several days in a row, so I sat down and came up with this pared-down recipe, which quickly became one of our favorites. -Marilyn MacIntyre, Rome, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine flour, milk, salt and pepper until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased 1-qt. baking dish, layer half of the potatoes, onion and white sauce. Repeat layers. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 50-55 minutes or until potatoes are tender.
Nutrition Facts :
AU GRATIN POTATOES
Enjoy these delicious potatoes topped with cheese and bread crumbs - perfect for a side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease 1 1/2-quart casserole with shortening or spray with cooking spray.
- In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
- Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1 1/2 cups of the cheese until melted.
- Spread potatoes in casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
- In small bowl, mix remaining 1/2 cup cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 15 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 7 g, TransFat 1/2 g
SCALLOPED POTATOES
This creamy, stick-to-your-ribs potato casserole is a perfect accompaniment to an enticing beef roast or baked ham. It's an easy recipe to double when feeding a crowd or a hungry family like mine.&Mdash; Wendell Obermeier, Charles City, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a greased 2-qt. baking dish, layer a third of the potatoes. Combine flour, salt and pepper; sprinkle a third over potatoes. Top with a third of the onion. Combine soup and milk; pour a third over onion. Repeat layers twice. Combine bread crumbs and butter; sprinkle over top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more.
Nutrition Facts :
SCALLOPED POTATOES WITH CRUMB TOPPING
Steps:
- 1. Preheat oven to 325 degrees F. Grease a 13x9x2-inch baking dish.
- 2. Put flour in a med. saucepan. Slowly whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over med-hi heat stirring often. Reduce heat and simmer 2 to 3 min, stirring until thickened. Off heat, stir in 1 cup of cheese, 1/4 cup of scallions, and salt and pepper.
- 3. Slice potatoes with a thin slicing disk of a food processor or in 1/8-inch thick by hand; (you should have 10 cups).
- 4. Put in prepared dish, add cheese sauce and toss to coat. Spread evenly and cover with foil. Bake 30 minutes.
- 5. Meanwhile mix bread crumbs, butter and remaining 1/2 cup of cheese in a small bowl until crumbs are evenly moistened.
- 6. Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden. Sprinkle with remaining scallions.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SCALLOPED POTATOES WITH CHEESE
"AS A CHILD, I thought the crisp cheese-and-crumb topping on these potatoes made them a special treat. I remember how my aunt always saw to it everyone got some of that topping with their individual serving."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 250 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 974mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
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