Best Weekday Scalloped Potatoes Recipes

SCALLOPED POTATOES

Steps:

• Preheat oven to 350˚F.
• Lightly grease a 9-inch baking dish with butter.
• Peel the Yukon Gold potatoes and thinly slice them with a sharp knife or mandolin. You want them to be roughly ¼-inch thick.
• Peel and finely dice the onion and set aside.
• Arrange half of the sliced potatoes at the bottom of the prepared baking dish. Top with half flour, half the salt and pepper, half the shredded cheddar cheese, and half of the onion. Dot with half of the butter. Repeat these layers one more time.
• In a medium saucepan, heat the milk until warm to the touch. Pour the milk over the prepared potatoes.
• Cover the baking dish tightly with foil, and bake for approximately 45 minutes, or until the potatoes are hot and bubbly. Uncover and bake an additional 15 minutes, until the cheese is lightly browned.
• Let the dish rest for 5 minutes, to allow the sauce to thicken.
• Garnish with parsley and serve with your favorite main dish.

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.

SIMPLE SCALLOPED POTATOES

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
• Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
• Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
• Photograph courtesy Anna Williams

WEEKDAY SCALLOPED POTATOES

Steps:

• Adjust oven rack to the middle position; preheat oven to 425°.
• Melt the butter in a large Dutch oven over med-high heat; add in the onions and cook until softened and beginning to brown, about 8 minutes.
• Add in the garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
• Add in the potatoes, broth, cream, and bay leaves; bring to a simmer.
• Cover, decrease heat to med-low, and continue to simmer until the potatoes are almost tender, about 10 minutes.
• Discard the bay leaves.
• Pour the potato mixture into a 13 x 9 inch baking dish and press gently into an even layer.
• Sprinkle the cheddar cheese over the top of the potatoes.
• Bake until the cream is bubbling around the edges and the top is golden brown, 20-30 minutes.
• Cool for 10 minutes before serving.