SHARP CHEDDAR SCALLOPED POTATOES
Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good-you'll just keep going back for more. -Susan Simons, Eatonville, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.
Nutrition Facts : Calories 436 calories, Fat 26g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 576mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
SIMPLY RICH CHEDDAR SCALLOPED POTATOES
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.
Provided by SaraFish
Categories Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Use a big pot.
- Saute chopped onions in margarine til soft but not browned.
- In small bowl, combine flour, salt and pepper.
- Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
- Turn off heat.
- Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
- Add sliced potatoes and stir well to combine.
- Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
- Cover with foil and bake at 350 for 35 minutes.
- Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
- Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
- Let stand a few minutes before serving to allow sauce to thicken.
Nutrition Facts : Calories 436, Fat 25.5, SaturatedFat 12.9, Cholesterol 58.4, Sodium 574, Carbohydrate 36.3, Fiber 3.6, Sugar 1.8, Protein 16.4
~ WHITE CHEDDAR SCALLOPED POTATOES ~ MY WAY
Another delicious recipe I whipped up for my scalloped potato loving family! One can never have enough scalloped potato recipes.
Provided by Cassie *
Categories Potatoes
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degree F. Grease a 9 x 13 baking dish or a little larger. In a large saucepan, melt butter over medium heat, when melted and bubbling, whisk in flour and cook for a few minutes, stirring constantly. Whisk in the milk and cream a little at a time - cooking and stirring until thickening. Stir in salt, pepper and nutmeg. Add one cup of the cheese, stirring until melted. Remove from heat. Peel, wash, then slice potatoes. Blot potatoes with a paper towel to remove any water. Toss potatoes with onion and garlic. Place half of the potato, onion mixture evenly into prepared dish. Pour half the milk mixture evenly over potatoes, repeat - ending with milk mixture. Sprinkle with remaining cheese and bake for 1 hr or until potatoes are tender. If becomes too brown, lightly cover with foil.
- 2. Let set for 15 minutes before serving.
WHITE CHEDDAR SCALLOPED POTATOES
Rosemary leaves add a wonderful flavor to these potatoes baked with white cheddar cheese - a tasty side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt butter over medium heat. Cook onion in butter 8 minutes, stirring frequently, until tender.
- In medium bowl, stir whipping cream, rosemary, salt and pepper with wire whisk until blended. In baking dish, arrange half of the potatoes. Top with half each of the onion and cheese. Layer with remaining potatoes, onion and cheese. Pour cream mixture evenly over potato mixture.
- Cover; bake 55 minutes. Uncover; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before serving.
Nutrition Facts : Calories 400, Carbohydrate 28 g, Fat 4 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg
WHITE-CHEDDAR SCALLOPED POTATOES
Special enough for an occasion like Easter dinner, but plenty simple to prepare for a casual supper too, this recipe for creamy, cheese-topped scalloped potatoes is a keeper. The dish will complement just about any main, but goes especially well with this sweet-and-savory Honey-Glazed Spiral Ham.
Provided by Greg Lofts
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 2h20m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F with a rack in lower third. Brush a 2-to-2 1/2- quart baking dish with butter. Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallots, garlic, and thyme sprigs; cook, stirring occasionally, until shallots are beginning to turn golden, 5 to 7 minutes (if they brown quickly, reduce heat). Stir in potatoes, milk, cream, and 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are easily pierced with the tip of a knife, about 3 minutes. Remove and discard thyme.
- Using a slotted spoon, transfer one-third of potato mixture to prepared dish. Season with salt and pepper; sprinkle with one-third of cheese. Repeat layering once more; top with remaining potato mixture and season. Cut remaining 2 tablespoons butter into cubes; sprinkle over top. Carefully pour liquid from pan over top. Scatter on remaining cheese, thyme leaves, and more pepper. Transfer dish to a parchment-lined rimmed baking sheet.
- Bake until bubbly, 1 hour, 20 minutes to 1 1/2 hours. Let cool at least 20 minutes (so cream mixture can be fully absorbed), loosely tented with foil, before serving.
WHITE CHEDDAR SCALLOPED POTATOES
Tweeking of a classic scalloped potato recipe (Better Homes and Gardens)and I landed this gem. Cheesy goodness! I made it sans bacon, but may try it next time. I also sprinkled the top with yellow cheddar cheese for some color. Nice paired with meatloaf. Enjoy!
Provided by megjo77
Categories Potato
Time 1h35m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grease cake pan (or 1.5 quart casserole dish) and heat oven to 350.
- Cook onion, garlic, and butter in small saucepan until tender but not brown. Stir in flour, salt and pepper. Add milk. Cook and stir over medium heat until thick and bubbly. Add cheese and stir until smooth.
- Thinly slice potatoes. Place half of potatoes in pan/dish and cover with half of the sauce. Crumble bacon over first layer (optional). Repeat potato and sauce layers.
- Bake covered for 40 minutes. Uncover and bake additional 30 minutes or until tender.
Nutrition Facts : Calories 344.2, Fat 19.6, SaturatedFat 12.4, Cholesterol 60.6, Sodium 329.6, Carbohydrate 29.1, Fiber 2.9, Sugar 1.9, Protein 13.7
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