Caesar Scalloped Potatoes Recipes

CHEESY SCALLOPED POTATOES

Cheesy Scalloped Potatoes image

If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!

Provided by Amanda Rettke

Time 1h45m

Number Of Ingredients 9

Ingredients

4 russet potatoes, (sliced into 1/4 inch slices)
1 onion, (sliced into rings)
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon kosher salt
2 cups whole milk
1½ cups shredded Cheddar cheese
salt and pepper to taste

Steps:

Preheat oven to 400°F (200 degrees C).
Butter an 8x8 casserole dish.
Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours (90min.) in the preheated oven.
For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

Nutrition Facts : ServingSize 8 g, Calories 346 kcal

THE BEST CHEESY SCALLOPED POTATOES

The Best Cheesy Scalloped Potatoes image

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

Ingredients

4 tablespoons butter
1/2 cup chopped onion
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
1 block (4 ounces) Monterey Jack cheese, shredded
3 pounds russet potatoes, peeled and thinly sliced
3/4 cup dry bread crumbs
Minced chives, optional

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.

CAESAR SCALLOPED POTATOES

Caesar Scalloped Potatoes image

Easy to make with plain old meatloaf for an easy-on-the cook night. My family loves it hope yours does as well! Found it in a flyer given out at the grocery store celebrating milk.

Provided by Buckys Mom

Categories Weeknight

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 medium onions, chopped
3 cloves garlic, minced
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2/3 cup grated parmesan cheese
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups sliced peeled potatoes

Steps:

Saute onions and garlic in butter just till tender approx.
5 minutes.
Add flour,cook and stir 3 minutes.
Add milk, cook stirring constantly, until slightly thickened.
Remove from heat, add cheese,mustard,salt and pepper;stir until cheese melts.
Combine sauce with potatoes in lightly buttered 8 cup casserole.
Bake in 350 degree pven 1 1/4 hours or until potatoes are tender.

Nutrition Facts : Calories 255.6, Fat 12.1, SaturatedFat 7.5, Cholesterol 36.4, Sodium 461.3, Carbohydrate 28, Fiber 2.9, Sugar 2.5, Protein 9.8

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

Ingredients

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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