Fannie Farmers Scalloped Potatoes Recipes

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NANA HASSARD'S ORIGINAL SCALLOPED POTATOES



Nana Hassard's Original Scalloped Potatoes image

This is a recipe in my Fannie Farmer cookbook that I picked up at a yardsale for a BUCK! It's older than dirt, and is all taped together but the recipe's are AWSOME! This is also word for word what my Nana's recipe card is for Scalloped Potatoes. Want it Fat Free? Seach 'Zaar' for "Nana Hassard's Fat Free Scalloped Potatoes". I only do the Full Fat Version for the Holidays....

Provided by BratGyrl

Categories     Potato

Time 1h15m

Yield 1 1/4 quarts, 6 serving(s)

Number Of Ingredients 6

4 cups potatoes, thinly sliced, 1/4-inch thick
3 tablespoons flour
4 tablespoons butter
1 1/2 cups milk
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F (180 C).
  • Butter a 1 1/2 quart casserole.
  • Cover the bottom of the casserole with a single layer of potatoes.
  • Sprinkle generously with salt, pepper, flour and a few dots of butter.
  • Repeat until all of the potato slices are used.
  • Pour milk over the potato slices until the top is almost covered.
  • Dot with the remaining butter.
  • Bake for 1 hour or until the potatoes are soft.

Nutrition Facts : Calories 199.1, Fat 10.1, SaturatedFat 6.3, Cholesterol 28.9, Sodium 491.2, Carbohydrate 23.5, Fiber 2.4, Sugar 0.8, Protein 4.5

SCALLOPED POTATOES (AU GRATIN)



Scalloped Potatoes (Au Gratin) image

This Scalloped Potato recipe is deliciously tasty and creamy! It's an elegant way to serve potatoes which go very well with a wide variety of dishes!

Provided by CLUBFOODY

Categories     Vegetable

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

4 large russet potatoes, peeled, washed and sliced into 1/4-inch thick
3 tablespoons butter, plus more for baking dish
1 white onion, cut into thin strips (Lyonnaise-style cut)
2 large garlic cloves, pressed
2 cups cold half-and-half cream
2 1/2 cups shredded aged cheddar cheese (mixed yellow and white)
2 teaspoons cornstarch (mixed with 1/2 cup water)
1/2 tablespoon cayenne (to taste)
1/2 tablespoon fresh ground black pepper (to taste)

Steps:

  • Preheat oven to 400ºF and generously butter a 3-quart (9 x 13-inch) casserole dish. Layer ½ of the potato sliced into bottom. In a medium-size saucepan over medium heat, melt butter and sauté onion with garlic for 3 minutes. Using a slotted spoon, transfer onion mixture over the potatoes in the prepared casserole dish; set aside.
  • Return saucepan to stovetop and pour cold milk. Bring to a simmer and add cheese, stirring until cheese has melted completely. Pour cornstarch mixture and stir until sauce thickens. Pour ½ cheese sauce over onion mixture and season with black pepper and cayenne. Add the remaining potatoes and pour the remaining sauce; season with black pepper and cayenne once again. Cover dish with greased aluminum foil and bake 1 ½ hours in the preheated oven. Remove foil for the last 15 minutes for golden brown top.
  • Note: Sprinkle with Panko® for extra crispiness or use green onions and, crumbled and cooked bacon.

Nutrition Facts : Calories 412.7, Fat 23.2, SaturatedFat 14.6, Cholesterol 70.9, Sodium 294.1, Carbohydrate 37.9, Fiber 4.5, Sugar 2.4, Protein 14.7

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

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