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
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
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.
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.
CHEESE SCALLOPED POTATOES
Steps:
- Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.
OLD-FASHIONED POTATOES ANNA
Cheddar cheese, onion and sweet red pepper make these potatoes extra-special and flavorful.-Megan Gerritsen, Bridgwater, Maine
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat egg yolks. Add potatoes, cheese, onion and red pepper. In a bowl, beat egg whites until stiff peaks form; fold into potato mixture. Add salt and pepper. , Place in a greased 1-1/2-qt. baking dish. Cover and bake at 400° for 20 minutes.
Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 131mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
OLD-FASHIONED SCALLOPED POTATOES
This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
Nutrition Facts :
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OLD FASHION SCALLOPED POTATOES - 101 COOKING FOR TWO
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4.4/5 (74)Total Time 1 hr 20 minsCategory PotatoCalories 276 per serving
- Slice 5-6 medium russet potatoes about 1/8 inch to make about 4 cups. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here. The setting on mine for this is "thin."
- Rinse the potato slices in a bowl of cold water. Let soak until ready to use then dry a bit with a paper towel.
- Start the sauce with 3 tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, and this will start to thicken in a few more minutes.
CHEESY POTATOES WITH REAL POTATOES - 101 COOKING FOR TWO
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4.1/5 (55)Total Time 1 hr 15 minsCategory PotatoCalories 331 per serving
- Scrub about 3 pounds of potatoes. I always use Russet, but others should do. A medum large Russet is about 8 oz. Poke each potato a few times with a fork. This will help them not "explode" in the pot. They may still split some but not as bad.
- Add potatoes to the boiling water. Turn the heat down to low, so you don't boil all the water off and cover. Cook until fork-tender. That is when you can stick them with a large fork, and it will go all the way through—about 40 minutes. Time may vary some due to the potatoes.
- Remove from the water and place it in the refrigerator to cool for a couple of hours. Peel the potatoes.
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