Julienne Scalloped Potatoes Recipes

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.

Steps:

• In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Steps:

• Peel potatoes and drop into cold water to prevent discoloration. Using shredding disk of food processor or hand grater, grate potatoes as finely as possible. There should be about six cups. Drop grated potatoes into basin of cold water and set aside.
• Cut the onion in half lengthwise. Cut each half crosswise into very thin slices. There should be about one cup.
• Heat oil in nonstick 10-inch or 11-inch skillet. When oil is hot, drain potatoes, pat dry and add them to skillet. Add salt and pepper. Cook over high heat, shaking skillet and stirring, so potatoes cook evenly, about 10 minutes. Add butter. Toss and stir. Continue cooking about 2 minutes. Add onions. Toss and stir to blend thoroughly. Continue cooking, tossing and stirring occasionally, about 2 minutes.
• Using back of wooden spoon, press potato mixture to flatten well. Cook over moderately high heat about 2 minutes or until browned on bottom.
• Invert a round plate slightly larger than circumference of the skillet on top of skillet. Quickly turn skillet over so potatoes fall into the plate. Slip potatoes browned side up, back into skillet. Press down with back of wooden spoon.
• Cook on second side until nicely browned, about 2 minutes. Serve immediately.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese.
• Broil in the preheated oven until golden, about 5 minutes.

Steps:

• Heat oven to 350°F if using julienne potatoes or 400° if using au gratin potatoes. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix Potatoes, Sauce Mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Pour into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the 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 smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).