Absolutely Delightful Scalloped Potatoes Recipes

SCALLOPED POTATOES

Steps:

• Heat oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
• Melt butter in a large sauté pan over medium-high heat. Add onion, and sauté for 4-5 minutes until soft and translucent. Add garlic and sauté for an additional 1-2 minutes until fragrant. Stir in the flour until it is evenly combined, and cook for 1 more minute.
• Gradually pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens. (Avoid letting it reach a boil.) Then remove from heat and set aside.
• Spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. (I usually strain out all of the onions and add them here too.) Then sprinkle evenly with 1 cup of the shredded cheddar cheese, and all of the Parmesan cheese. Top evenly with the remaining sliced potatoes, the other half of the cream sauce, and the remaining 1 cup of cheddar cheese.
• Cover the pan with aluminum foil and bake for 30 minutes. The sauce should be nice and bubbly around the edges. Then remove the foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.
• Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.
• Serve warm.

SCALLOPED POTATOES

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.

ELEGANT SCALLOPED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly., In a saucepan, melt butter. Stir in the flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from the heat; set aside., Cut potatoes into 1/4-in. slices. Place a third of the slices in a greased 13x9-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. , Bake, uncovered, at 350° for 15 minutes or until cheese is melted.

SOUTHERN SCALLOPED POTATOES

Steps:

• Boil the potatoes until they're halfway done, then cut into slices about 1/4 inch thick.
• Set aside.
• Slice three onions and sauté in butter until transparent.
• Sprinkle flour into this mixture and continue to sauté until flour begins to darken a little.
• Add milk and continue stirring until the sauce is at the consistency you like.
• It should be medium-thick.
• Add sliced potatoes to the pan and mix very well.
• Add salt and pepper to taste.
• Pour into a greased baking dish and bake casserole at 350 degrees until it turns a bit brown.

ABSOLUTELY DELIGHTFUL SCALLOPED POTATOES

Steps:

• Grease well a 3 qt casserole dish.
• Heat soups and evaporated milk in saucepan and stir until blended well.
• Cover bottom of dish with one layer of potatoes.
• Sprinkle with salt and pepper.
• Pour enough soup mixture over potatoes just to cover.
• Sprinkle with cheese.
• Repeat layers (potatoes-salt and pepper-soup-cheese)ending with cheese.
• Cover and bake in 350 oven for 1 hr - 1 and 1/2 hours.
• (Can also be microwaved for 45 minutes).