Easy Cheesy Skillet Scalloped Potatoes With Mushrooms Recipes

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EASY CHEESY SKILLET SCALLOPED POTATOES WITH MUSHROOMS

Too hot to turn the oven on? You can still have delicious creamy potatoes with this savory recipe. Peeling is optional, and any kind of parmesan you have is fine. Note: Thanks to the reviewers who made this the second-place winner! I've noted the things you said, and made a few adjustments. Note: This is a stovetop recipe. I do not recommend making it in the oven. Although it can be done successfully, it takes about twice as long to cook using raw potatoes. Using cooked or partially cooked potatoes does not give the sauce a chance to thicken properly. The dish also has a serious tendency to scorch in the oven.

Provided by Chocolatl

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17



Easy Cheesy Skillet Scalloped Potatoes With Mushrooms image

Steps:

  • Combine potatoes, flour, rosemary, dill, basil, mozzarella, colby-jack, parmesan, salt, pepper and paprika in a large bowl.
  • Mix well and set aside.
  • Melt butter in a large skillet over medium-high heat.
  • Add mushrooms and cook, stirring, for 2 minutes.
  • Add green onions and garlic and cook, stirring, for 1 minute more.
  • Add pimentos, potato mixture and milk to skillet and stir well to mix.
  • Cook just until milk begins to bubble.
  • Reduce heat, cover, and cook, stirring occasionally, until potatoes are tender, about 40 minutes.
  • Don't worry if this sticks a little. As long as it hasn't scorched, just stir it up and the sauce should be fine.

3 cups potatoes, peeled and diced
2 tablespoons flour
1 teaspoon dried rosemary, crushed
1 teaspoon dried dill
1 teaspoon fresh basil, chopped
1 cup mozzarella cheese, shredded
1/2 cup colby-monterey jack cheese, shredded
1/4 cup parmesan cheese, grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1/4 teaspoon paprika
2 tablespoons butter
1 cup fresh mushrooms, thinly sliced
3 green onions, sliced
1 garlic clove, minced
1/4 cup pimiento, drained and chopped
1 1/2 cups milk (use less for a thicker sauce)

CHEESY SCALLOPED POTATOES

Simple, yummy scalloped potatoes!

Provided by Kim

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6



Cheesy Scalloped Potatoes image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Arrange sliced potatoes in the casserole dish; season with salt.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
  • Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

SCALLOPED POTATOES WITH MUSHROOMS

Potatoes and mushrooms make a one-dish meal I love - it's the calories you have to watch. Swap out dairy products with lower fat options. -Courtney Stultz, Columbus, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 13



Scalloped Potatoes with Mushrooms image

Steps:

  • Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 269 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

2 pounds potatoes (about 4 medium), peeled and sliced
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1 cup coarsely chopped fresh spinach
2 cups shredded Swiss cheese

SKILLET SCALLOPED POTATOES

Our garden is a big inspiration when I'm cooking. This recipe turns produce from my husband's potato patch into a side dish we want to eat at every meal. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Skillet Scalloped Potatoes image

Steps:

  • In a large nonstick skillet, heat butter over medium heat. Add potatoes and onion; cook and stir 5 minutes., Stir in broth, cream, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 269 calories, Fat 16g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 856mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

1 tablespoon butter
1 pound small red potatoes, thinly sliced (about 3 cups)
1 tablespoon dried minced onion
3/4 cup chicken broth
1/2 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

MUSHROOM-GRUYERE SCALLOPED POTATOES

When I started cooking, the only mushrooms I used were the button variety. Now I love experimenting with different types. This recipe is so filling, it can be served as a meatless entree. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 11



Mushroom-Gruyere Scalloped Potatoes image

Steps:

  • Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer . Remove from pan., In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat., Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika., Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.

Nutrition Facts : Calories 442 calories, Fat 29g fat (18g saturated fat), Cholesterol 104mg cholesterol, Sodium 599mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein.

6 tablespoons butter, divided
1/2 pound each sliced fresh shiitake, baby portobello and button mushrooms
1 tablespoon sherry, optional
5 tablespoons all-purpose flour
3 cups half-and-half cream
3 tablespoons minced fresh rosemary
1-1/2 teaspoons salt
1 teaspoon pepper
2 cups shredded Gruyere cheese
2 pounds red potatoes, thinly sliced
1/2 teaspoon paprika

SKILLET SCALLOPED POTATOES

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10



Skillet Scalloped Potatoes image

Steps:

  • Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
  • Meanwhile, set the oven to broil and move the rack to the center.
  • Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
  • Garnish with the sour cream and green onions.

2 tablespoons salted butter
6 to 7 medium Yukon gold potatoes, sliced thin
1 medium onion, sliced thin
3 cloves garlic, sliced
Kosher salt and freshly ground black pepper
1 cup heavy cream
3 ounces sliced ham
2 cups shredded mild Cheddar
Sour cream, for serving
Sliced green onions, for garnish

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