Scalloped Potatoes Food

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SCALLOPED POTATOES



Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
  • In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

SCALLOPED POTATOES



Scalloped Potatoes image

Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook.

Provided by Vicki G.

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
paprika

Steps:

  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over potatoes.
  • Repeat with second layer of potatoes and cheese sauce.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color.
  • Bake uncovered for about 1 hour at 350°F.

THE BEST SCALLOPED POTATOES



The Best Scalloped Potatoes image

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

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)

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.

CHEESE SCALLOPED POTATOES



Cheese Scalloped Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 cup grated Cheddar cheese
Salt and pepper
3 potatoes, peeled and thinly sliced, not rinsed

Steps:

  • Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

SKILLET SCALLOPED POTATOES



Skillet Scalloped Potatoes image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons salted butter
6 to 7 medium Yukon gold potatoes, sliced thin
1 medium onion, sliced thin
3 cloves garlic, sliced
Kosher salt and freshly ground black pepper
1 cup heavy cream
3 ounces sliced ham
2 cups shredded mild Cheddar
Sour cream, for serving
Sliced green onions, for garnish

Steps:

  • Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
  • Meanwhile, set the oven to broil and move the rack to the center.
  • Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
  • Garnish with the sour cream and green onions.

SCALLOPED POTATOES



Scalloped Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield about 4 to 6 side dish servings

Number Of Ingredients 7

1 clove garlic, smashed
2 tablespoons unsalted butter
2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
2 cups half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Pinch nutmeg

Steps:

  • Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
  • Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
  • In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
  • Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

EASY SCALLOPED POTATOES



Easy Scalloped Potatoes image

This recipe is so simple and so good. Goes great with any kind of meat and vegetable. Adjust the amount of ingredients according to the size of your casserole dish

Provided by Shelz11

Categories     Potato

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 7

4 potatoes
1 medium onion (optional)
4 tablespoons flour
3 tablespoons butter
salt
pepper
1 cup milk (low fat or fat free is fine)

Steps:

  • Start by slicing the potatoes about 1/8-1/4 inch thick.
  • You may peel them first if you like.
  • In a casserole dish, lay down a single layer of potatoes.
  • Put some onion of top if you like.
  • Sprinkle lightly with flour, salt, and peper.
  • (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
  • Pour the milk over the top of the potatoes until the dish is about 2/3 full.
  • Bake at 375F for 1 hour.

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

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

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

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

SCALLOPED POTATOES RECIPE BY TASTY



Scalloped Potatoes Recipe by Tasty image

Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories     Sides

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3 yukon potatoes, peeled
2 tablespoons grated parmesan cheese
fresh parsley, chopped, for garnish

Steps:

  • Preheat oven to 350°F (180°C).
  • In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
  • Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
  • Bring to a boil, then remove from heat.
  • Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
  • Pour the sauce on top of the potatoes, then sprinkle with parmesan.
  • Bake for about 1 hour, until the top is bubbly and golden brown.
  • Sprinkle chopped parsley on top, then serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams

SCALLOPED POTATOES



Scalloped Potatoes image

This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course. Serve scalloped potatoes with your favorite meat and watch your family fall in love.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 14 to 20

Number Of Ingredients 7

3 pounds Yukon gold potatoes, peeled, and sliced paper thin
3 cups milk
1 clove garlic
3 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
1 cup heavy cream
5 ounces Gruyere cheese, grated

Steps:

  • Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
  • Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
  • Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
  • Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.

SCALLOPED POTATOES FOR TWO



Scalloped Potatoes for Two image

Since I sometimes have to cook for just me, I've been on a search for recipes that make enough for just one or two people. So when I came across this one in the TOH 2002 Annual Recipes that was sent in to them by Edith Jennings of Prarie City, Iowa, I knew I had to try it.The time for peeling the potatoes has been included in the prep time. I guess if you wanted to speed up the time it takes to prepare this recipe, you could slightly cook the potatoes in the microwave or on the stove top. The addition of the French Fried Onions was my idea. Sumitted to " ZAAR " on October 21, 2009.

Provided by Chef shapeweaver

Categories     Potato

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

2 medium potatoes, 2 1/2 cups peeled, washed, and thinly sliced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup milk
1/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teapoon ground black pepper
1/4 teaspoon Worcestershire sauce
1/4 cup French-fried onions (optional)
paprika (optional)

Steps:

  • Place potatoes in a greased 1 quart baking dish, set aside.
  • In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ).
  • Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
  • Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
  • Cool sauce slightly, pour over potatoes.
  • Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
  • Bake for another 20 minutes or until potatoes are fork tender.
  • Let " rest " for 10 minutes, so sauce will thicken.

SCALLOPED POTATOES



Scalloped potatoes image

Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners

Provided by Adam Bush

Categories     Side dish

Time 2h10m

Number Of Ingredients 8

50g unsalted butter, plus extra for the dish
1 onion, thinly sliced
2 garlic cloves, chopped
50g plain flour
500ml whole milk
250ml chicken or vegetable stock
1kg Maris Piper potatoes, thinly sliced (use a mandoline for the best results)
75g parmesan, finely grated

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.

Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Simple, yummy scalloped potatoes!

Provided by Kim

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Arrange sliced potatoes in the casserole dish; season with salt.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
  • Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g

SCALLOPED POTATOES



Scalloped Potatoes image

A rich, cheesy, wholesome side dish worthy of any All-American meal. Four types of cheeses, great served leftover, and they travel well. Perfect for potlucks or family get-togethers.

Provided by pkhemmerich

Categories     Potato

Time 1h5m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 11

4 medium russet potatoes
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup provolone cheese
1/2 cup parmesan cheese
1 cup cheddar cheese (the sharper the better)
1/2 cup muenster cheese
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1 pint heavy cream (or half and half if you're on a diet)

Steps:

  • 1) In stock pot, bring water to boil and then preheat the over to 375 degrees F.
  • 2) Slice potatoes 1/4" thick; I prefer them with the skins on. (Can be completed ahead of time).
  • 3) Shred all your cheeses and combine, mixing well. Set aside about 1/3 of a cup for topping. (This can be done earlier in the day.).
  • 4) Parboil sliced potatoes for 1-2 minutes. They should just be slightly tender. Remove and drain on towel Let them completely dry. (This can be done ahead of time.).
  • 5) In small saucepan, combine flour and butter over low heat and make a roux. Then add cream and continue heating on low heat, stirring gently.
  • 6) Once the cream is warm, but not boiling, add the cheese in small quantities until all the cheese is melted and incorporated. Add salt, pepper, and paprika. Continue heating until the sauce thickens.
  • 6) In a greased 9x9 glass roasting dish, layer potatoes in the bottom, about two layers tall. Pour part of the cheese mixture over this layer. Repeat until all the sauce and potatoes are used.
  • 7) Top the potatoes with the 1/3c. of cheese mixture.
  • 8) Bake, uncovered, for 45 minutes. If the top isn't thoroughly browned after the 45 minutes, increase the temperature to 450 degrees F. and bake until golden brown OR place under the broiler. If you broil them, watch them closely so they don't burn!
  • 9) Let them cool before serving.
  • Just one note, cheddar cheese is fairly high in oil, so after cooking you can remove some of the excess released from the cooking process fat with a spoon.

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

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.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

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From foodnetwork.com


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Feb 23, 2021 - Explore Donna Flutur's board "Easy scalloped potatoes" on Pinterest. See more ideas about scalloped potatoes, scalloped potato recipes, betty crocker scalloped potatoes.
From pinterest.ca


SCALLOPED POTATOES - CANADIAN LIVING
Set aside. Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using tip of knife to ease sauce between layers. Cover and bake in 350 F (180 C) oven for 1 hour.
From canadianliving.com


BOXED SCALLOPED POTATOES IN CROCK POT RECIPES
MAKING BOXED SCALLOPED POTATOES IN CROCK POT RECIPES. 1/2 lb bacon, cooked crisp and crumbled. Steps: Place both boxes of potatoes in slow cooker, sprayed with vegetable cooking spray. In a large bowl, combine butter, milk, and 4 1/4 cups of water and pour over potatoes. Cover and cook on low for 4-5 hours.
From tfrecipes.com


EASY SCALLOPED POTATOES RECIPE - A SOUTHERN SOUL
Ladle half of the sauce over the potatoes. Add a second layer of potatoes, then top with the remaining sauce, Parmesan, and thyme. Cover and bake. After 30 minutes, remove foil and continue to bake until hot and bubbly. To add a golden brown top, broil for 2 minutes. Remove Scalloped Potatoes from the oven and let rest for 10 minutes.
From asouthernsoul.com


BEST SKILLET SCALLOPED POTATOES RECIPES | COMFORT FOOD ...
Add flour and whisk until lightly browned and raw taste is cooked about, about 30 seconds. Season with salt and pepper. Whisk in milk until smooth. Step 3. Remove skillet from heat and pour milk mixture into a bowl or large measuring cup. Step 4. In a separate bowl, toss sliced potatoes with salt and pepper. Arrange potato slices in the skillet ...
From foodnetwork.ca


SCALLOPED POTATOES · I AM A FOOD BLOG
potato recipes. Scalloped Potatoes. Scalloped Potatoes. potato recipes sides. The dreamiest scalloped potatoes you’ll ever make and eat. Posted December 13, 2020 by Stephanie. Scalloped potatoes are a classic side dish for a reason. They’re rich, creamy, carb-forward, and the perfect accompaniment to any large format meat. Heck, they’re rich and …
From iamafoodblog.com


SCALLOPED POTATOES | JAMIE OLIVER RECIPES
Method. Preheat the oven to 200°C/400°F/gas 6. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer ...
From jamieoliver.com


SKILLET SCALLOPED POTATOES (AU GRATIN) - EAT SIMPLE FOOD
Not much - traditionally scalloped potato recipes are made with cream or milk and flour where gratin's are topped with cheese or bread. ... Ingredients and Equipment for Scalloped Potatoes (Au Gratin) Recipe. Use a regular 8x8 baking dish if you don't have a cast iron skillet. Quick Tips for Skillet Scalloped Potatoes . Buttering the casserole dish or cast iron pan helps …
From eatsimplefood.com


SCALLOPED POTATOES RECIPE - INSANELY GOOD RECIPES
Scalloped Potatoes Recipe. This dish consists of thinly-sliced potatoes layered with onions, cheese, butter, and milk. Some recipes include a separate cheesy sauce for extra indulgence. But I love the simplicity here. Making a cream sauce from scratch can be time-consuming. But here, the oven does all the work.
From insanelygoodrecipes.com


THE BEST SCALLOPED POTATOES - THE ... - THE COUNTRY COOK
Place the sliced potatoes into a large bowl with cold water, set aside. In a medium-sized skillet over medium-low heat, add the butter and melt. Add the onions, salt, and pepper, stirring occasionally cook until the onions are just softened, about 5 minutes. Add the garlic and thyme, cook until fragrant, about 30 seconds.
From thecountrycook.net


GRANDMAS OLD FASHIONED SCALLOPED POTATOES WITH HAM RECIPES
Grandmas Old Fashioned Scalloped Potatoes With Ham Recipes hot www.tfrecipes.com. 1-1/2 cups chopped fully cooked ham 1 small onion, grated Steps: Preheat oven to 375°. In a large saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil.
From tfrecipes.com


INA GARTEN SCALLOPED POTATOES - HAMDI RECIPES
Ina Garten Scalloped Potatoes Instructions. Preheat the oven to 350 degrees F. Melt some butter and grease the inside of the baking casserole. You can also mix some melted butter and garlic to add the garlic taste to the bottom (Martha’s Stewart method). Remove the stalks from the fennel and cut the bulbs in half lengthwise.
From hamdirecipes.com


SCALLOPED POTATOES | FOOD & WINE
Scalloped potatoes are the perfect side dish to about any meal. This gallery includes asiago and sage scalloped potatoes and creamy scalloped potatoes with monterey jack and chipotle.
From foodandwine.com


CHEESY SCALLOPED POTATOES RECIPE - THE FOOD CHARLATAN
Most scalloped potato recipes have you make a roux from butter and flour, then add milk. It makes an acceptable white sauce. Some other scalloped potato recipes, like these Gruyere-Crisped Potatoes Au Gratin, skip the flour and use straight up cream. It’s delicious, but I wanted a traditional scalloped potato recipe that held its shape a bit more (I want it nice and …
From thefoodcharlatan.com


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