Stuff To Eat Ok Ok Scalloped Potatoes Recipes

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NEVER-FAIL SCALLOPED POTATOES

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8



Never-Fail Scalloped Potatoes image

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.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

THE BEST SCALLOPED POTATOES

Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10



The Best Scalloped Potatoes image

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
  • Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
  • Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
  • Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

2 tablespoons unsalted butter, plus more for the baking dish
4 medium russet potatoes (about 2 pounds)
1 1/2 cups heavy cream
1/2 cup whole milk
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup shredded Gruyere (about 4 ounces)
1/2 cup finely grated Parmesan (about 1 1/2 ounces)

STUFF TO EAT (OK, OK.... SCALLOPED POTATOES)

The Most Important part of this dish is the crusty, cheesy top, so use a large casserole dish to allow for the greatest expanse of crunch! My ever-so-creative husband titled this dish Scalloped Potatoes, but I couldn't let it go like that, nosirree bob. Anyway, my dad, who's visiting for the holidays, can't stand the "lines" in onions, so we left them out (the onions AND their lines), but you can add some if you like.

Provided by Sandi From CA

Categories     Potato

Time 1h

Yield 6 sides

Number Of Ingredients 8



Stuff to Eat (Ok, Ok.... Scalloped Potatoes) image

Steps:

  • Peel the potatoes and slice them 1/4" thick. I split them lengthwise and slice them like that. Boil them for 3 minutes, drain, then run cold water over them until cool enough to handle.
  • Butter a flat baking dish and loosely arrange a layer of the potato slices in it like roof shingles, with plenty of air around the slices. Lightly sprinkle with salt and pepper.
  • Beat the egg and mix in the milk and minced garlic. Pour half of this mixture over the first layer of potatoes.
  • Put the rest of the potato slices in the baking dish, sprinkle with salt and pepper, and pour the rest of the egg/milk/garlic mixture over it. Sprinkle the cheddar over the top, sprinkle breadcrumbs over that and put some very, VERY thin slices of butter on top.
  • Bake in the oven at 400F for 45 minutes.

Nutrition Facts : Calories 192.9, Fat 10.8, SaturatedFat 6.5, Cholesterol 65.5, Sodium 172.3, Carbohydrate 16.8, Fiber 1.1, Sugar 0.8, Protein 7.5

2 large baking potatoes
1 1/2 cups milk
1 egg
1/2 cup shredded extra-sharp cheddar cheese
3 garlic cloves, minced
salt and pepper, to taste
1/4 cup breadcrumbs
1/8 cup butter, very cold

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