Super Duper 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

SUPER DUPER SCALLOPED POTATOES

I love anything with potatoes! I tried to thin this recipe down a little by using low fat or fat free ingredients. It is still every bit as decadent as the full fat version. I always use Yukon Gold potatoes becasue they keep a little bite to them rathen than getting mushy.

Provided by Aimchick

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 6



Super Duper Scalloped Potatoes image

Steps:

  • Preheat oven to 450.
  • In a saucepan, combine half and half with condensed soup over medium heat and set aside.
  • slice potatoes very thin.
  • Spray a 9x9 glass baking dish generously with cooking spray.
  • Arrange a layer of potatoes on the bottom of the dish. sprinkle with some of the onions.
  • Add a layer of ech of the cheeses.
  • Repaeat this process until pan is full.
  • Pour condensed soup mixture over the potatoes.
  • Shake the pan slightly to make sure soup gets to the bottom.
  • cover with foil and bake 50 minutes.
  • uncover dish and bake for another 15 minutes.
  • let stand covered for 15 minutes before serving.

Nutrition Facts : Calories 228.3, Fat 5.4, SaturatedFat 3.3, Cholesterol 16.1, Sodium 278.9, Carbohydrate 33.5, Fiber 2.7, Sugar 5.4, Protein 11.9

5 large yukon gold potatoes
1 (10 ounce) can 98% fat free condensed cream of celery soup
1 cup diced white onion
1 1/2 cups fat-free half-and-half
1 cup shredded cabot 50% light cheddar cheese
1/2 cup shredded colby-monterey jack cheese

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    #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #potatoes     #vegetables     #easy     #4-hours-or-less

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