Diy Boxed Scalloped Potatoes Recipes

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CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

This scalloped potatoes recipe is quick and easy to put together yet tastes incredibly delicious!

Provided by Holly Nilsson

Categories     Side Dish

Time 1h

Number Of Ingredients 7

2 pounds yellow potatoes
1 can cream of mushroom (chicken or celery soup)
1 cup milk
½ teaspoon garlic powder
black pepper to taste
1 small onion (thinly sliced)
2 cups sharp cheddar cheese (shredded)

Steps:

  • Preheat oven to 375°F.
  • Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
  • Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
  • Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
  • Bake at 375°F for 45-55 minutes or until hot and bubbly.

Nutrition Facts : Calories 264 kcal, Carbohydrate 23 g, Protein 14 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 268 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

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



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

DIY BOXED SCALLOPED POTATOES



DIY Boxed Scalloped Potatoes image

This recipe has not been tried and tested. I wanted to get it down so I can try it later. I prefer making my own mixes vs. prepackaged.

Provided by Barb Wandrey

Categories     Vegetables

Time 45m

Number Of Ingredients 12

BASIC SAUCE MIX
2 Tbsp milk, nonfat, dry
2 Tbsp flour
2 Tbsp cornstarch
1 tsp onion powder or 1 tablespoon crushed dried onion
1/8 tsp blk pepper
SCALLOPED POTATOES
3 c dehydrated potatoes
1 pkg (6 tble) of the above basic sauce mix
1/3 c milk, nonfat, dry
2 3/4 c boiling water
3 Tbsp butter or margarine

Steps:

  • 1. Pour the potatoes into a medium size ungreased casserole and sprinkle the sauce mix and powdered milk on top. Dot with butter; stir in the boiling water.
  • 2. Bake at 400 degrees F for 30 to 35 minutes or until tender.
  • 3. If you are cooking something else at a lower temperature in your oven, adjust the baking time; at 350 degrees bake 40 to 45 minutes; at 325 degrees bake 50 to 55 minutes.

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