Scalloped Potatoes Microwave Recipe 415

Steps:

• 1. Grease baking dish (1 1/4 qt dish). Arrange about 1/2 of the potatoes in the bottom of the dish.
• 2. Combine salt and flour.
• 3. Sprinkle 1/2 of the flour and salt mixture on the potatoes in the dish.
• 4. Sprinkle 1/2 of the cheese on top of the potatoes.
• 5. Repeat layering with remaining potatoes, salt/flour, and cheese.
• 6. Dot with butter.
• 7. Pour milk over top.
• 8. Cook in microwave 11 - 13 minutes or until potatoes are tender.

Steps:

• Put margarine (or butter) into LARGE glass bowl, and microwave on High for 1 minute, or until melted. (If you really like cleaning your microwave, feel free to use a smaller bowl.).
• Blend in flour, salt & pepper. Gradually stir in milk.
• Microwave on High 8-10 minutes, stirring after 4 minutes.
• Layer half the potatoes and onion in a greased 2-quart casserole dish. Top with half the prepared sauce, then the rest of the potatoes and onion, then the rest of the sauce.
• Cover and microwave on High 20 minutes, or until done. (Cooking times will depend on the strength of your microwave; I think ours is in the 1,200-watt range, and 20 minutes usually works just fine for us).

Steps:

• In a saucepan, melt the butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a 2-1/2-qt. microwave-safe dish coated with cooking spray, layer a third of the potatoes, onion and cheese sauce. Repeat the layers twice. Cover and microwave on high for 25-30 minutes, stirring every 5 minutes until the potatoes are tender.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

Steps:

• Place butter in 1-qt measuring cup.
• Microwave at High for 1/2 minute, or until melted.
• Blend in the flour and seasonings.
• Gradually stir in milk.
• Microwave at High 8-10 minutes, stirring every 3 minutes.
• Layer half of potatoes, onion and sauce in greased 2 quart casserole.
• Repeat layers.
• Cover.
• Microwave at High for 17 to 19 Minutes, stirring after 10 minutes.
• Remove from oven and let stand 5 minutes before serving.

Steps:

• In an 8-cup casserole dish place the butter and onion.
• Microwave on High for 2-3 minutes, stirring once.
• Add potato and carrot slices and stir to mix.
• Sprinkle over the flour.
• Microwave on high for 4 minutes, stirring once.
• Add milk and continue to cook on Medium/High for 6-8 minutes, or until the vegetables are tender.
• Sprinkle with cheese and cook for 2-4 mins, or until cheese melts.
• Place under a hot grill (broil) until top is brown and bubbly. (I sometimes don't do this).
• Note: You can stir in some chopped parsley if you like when you add the milk.

Steps:

• Combine milk and soup in a microwave safe 2 quart casserole dish.
• Add in all other ingredients, stirring to coat.
• Cover and microwave on high for 10 minutes.
• Stir and then microwave for another 12 minutes, or until potatoes are tender.

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:

• Mix soup, milk, salt and pepper in a 2 quart (2 liter) casserole.
• Add potatoes and onions.
• Stir, cover and microwave on high (100%) for 15 minutes.
• Turn dish by 1/2 rotation, remove lid, and microwave another 10 to 15 minutes until tender (on high 100%).
• Allow casserole to stand for 5 minutes before serving.