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.
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
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
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
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.
BEST EVER SCALLOPED POTATOES
Grandma made the best Scalloped Potatoes in the oven. So I have tried many recipes to duplicate hers. I have learned to use only whole milk, half/half or heavy cream so the sauce won't separate while baking. This recipe takes out the guess work of, "Are those potatoes cooked through yet?" by cooking on the STOVETOP! This will absolutely get the potatoes to the the table on time along with rave reviews!
Provided by Julie Shogren @juleschef
Categories Potatoes
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees & prepare a two-quart glass baking dish by greasing with tsp of butter.
- To the cold cream or milk, wisk in the flour and blend so completely smooth. In a large saucepan add cream or milk mix & bring to a medium high simmer. Add salt & pepper, stir well. Add in the cut potatoes. If any potatoes are uncovered then add additional cream until completely covered. Lower heat to a light simmer & cook until fork tender. It will take about 10 minutes. Take off the heat.
- With a large spoon gently move 1/3 of the potatoes to the baking dish. Layer swiss cheese on top & repeat until everything is in the baking dish. Top with the cheese. Place on a baking sheet as they tend to bubble over during cooking. Takes about 30-35 minutes to golden brown.
- *optional. Add in 1 cup of ham to make it a main dish meal before baking. Traditionalist may leave out the swiss cheese, but try it at least once as adds a delicious flavor to the dish!
BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR
I spent years developing this recipe to finally being what we refer to as the best ever scalloped potatoes. Every time I had an issue of what was wrong with the dish I figured out a way to correct it. I love to hear people's honest opinions as it helps me to become a better cook. I invite you to give my scalloped potatoes a try and tell me what you think.
Provided by Seashorewalker
Categories Potato
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
- Chop the onion into very small pieces & set aside.
- In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
- Peel & Slice the Potatoes Thin.
- LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
- LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
- LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
- Sprinkle the chives evenly across the top.
- BAKE COVERED in the oven at 300 degrees for about 1½ hour.
- BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.
Nutrition Facts : Calories 447.9, Fat 25.6, SaturatedFat 13.9, Cholesterol 60.5, Sodium 1251.7, Carbohydrate 39.2, Fiber 2.7, Sugar 5.6, Protein 16.5
THE BEST EVER SCALLOPED POTATOES
My best friend gave me this recipe after her Mom had her over for dinner and she said "They were the best Potatoes ever." So I had to try them right away and try as I might to follow the recipe exactly I just couldn't bring myself to do it, I never can. I'm posting the recipe with my tweeks and it turned out to be the most...
Provided by susan simons
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. WHITE SAUCE: Melt butter in saucepan and add flour and brown lighly. Add dry mustard, pepper and cream and heat just until it starts to thicken.
- 2. Layer potatoes, onions and shredded cheese in a 13"x9" pan and pour white sauce over...I layered the sauce and cheese in 3 layers.
- 3. Bake at 350 degrees until bubbley and poatoes are thoroughly cooked- usually about an hour or so. I cooked them covered for 45 minutes and then uncovered to make them brown and a little "Crusty" on top.
- 4. It's a great time to try a new scalloped potatoe recipe for Turkey day, give it a try and let me know what you think.
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OUR BEST SCALLOPED POTATO RECIPES
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- Steak House Au Gratin Potatoes. "They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day," says Ingalyn.
- Fancy Crusted Rosemary Scalloped Potatoes. Slices of potatoes are layered on the top and around the edge of the baking dish to create a unique, beautiful crust for these creamy rosemary potatoes.
- Simple Scalloped Potatoes with Ham. These scalloped potatoes, with ham and a creamy Alfredo sauce, make a complete meal that's perfect for using up leftover holiday ham.
- Creamy Au Gratin Potatoes. "The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience," says CathyM.
- Baked Scalloped Potatoes. "A warm and cozy comfort food that goes great with anything, fancy or plain," says Denyse. Tip: "Use whatever type of condensed cream soup you like," says Denyse.
- Pork Chops with Creamy Scalloped Potatoes. Tender pork chops are baked with creamy scalloped potatoes with just a hint of thyme and Dijon mustard.
- Poutine Style Scalloped Potatoes. Far from routine, these scalloped potatoes get the poutine treatment. They're baked with plenty of cheese and gravy.
- Herbed Scalloped Potatoes and Onions. This five-star scalloped potatoes recipe doesn't call for cream or milk. Instead, it combines chicken broth with a little mayonnaise.
- Old Irish Scalloped Potatoes. These simple scalloped potatoes include butter, half-and-half, and potatoes for a creamy side dish. Tip: Place a lipped baking sheet or aluminum foil on the rack below the baking dish to catch spills.
- Ham and Scalloped Potatoes. These scalloped potatoes are smothered in a thick Cheddar cheese sauce and topped with cooked ham. "Delicious!" says Lumielle.
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