GOLDEN SCALLOPED POTATOES
Homemade scalloped potatoes are a must with ham. We love all the grease taste of the rich cream sauce in this dish. My mother-in law shared the well-loved recipe with me. -Lavonn Bormuth Westerville, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Place potatoes in a greased 9-in. square baking dish. Add sauce and stir gently to coat. Cover and bake at 325° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 213 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 377mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
MOM'S SCALLOPED POTATOES
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
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
GOLDEN SCALLOPED POTATOES
Think of this as a streamlined and guilt-free version of scalloped potatoes. It's a toss-and-dump dish, in which I toss sliced potatoes with a little melted butter, dump them in a dish, then cover them with milk-healthier than heavy cream-that I've thickened slightly with a bit of flour (the flour keeps the milk from separating). The cheese topping is optional; with or without it, in less than an hour you will be rewarded with lusciously creamy potatoes along with that all-important browned crust. **_Editors' Note:_** Kemp Minifie reimagined the foil tray frozen dinner for [_Gourmet Live_](http://www.gourmet.com/). Her updated menu includes: [meatloaf](/recipes/food/views/368549) made from grass-fed beef, [scalloped potatoes,](/recipes/food/views/368569) [lemony green veggies,](/recipes/food/views/368550) and your new favorite [brownies](/recipes/food/views/368530) for dessert.
Provided by Kemp Minifie
Time 55m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F with rack in middle. Butter baking dish.
- Peel and thinly slice potatoes into a large bowl and toss with butter. Spread potatoes in an even layer in the baking dish.
- Put flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan and slowly whisk in milk until the mixture is smooth.
- Bring milk mixture just to a boil over medium heat, whisking constantly (it will thicken slightly), and pour it over the potatoes. Cover pan tightly with foil and bake in oven until potatoes are tender, 35 to 40 minutes.
- Remove foil and sprinkle with cheese, if using. Reset oven to broil and broil potatoes, about 4 to 5 inches from heat, until browned and bubbling, 2 to 3 minutes.
GOLDEN SCALLOPED POTATOES RECIPE
The cheesy taste of this dish gets an extra boost of flavor from the Yukon Gold potatoes. This scalloped potato recipe along with many other potato casserole dishes on our site are perfect with ham recipes. Learn All About Potatoes.
Provided by RecipeTips
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Peel the potatoes and slice into 1/8 inch or less thick slices. Cover with cold water and set aside while preparing the sauce. Heat the butter until hot in a saucepan over medium heat. Add the onions and cook until they are tender and starting to brown, approximately 5 minutes. Stir in the flour and salt; cook for about 1 minute. Gradually stir in the milk. Continue to stir as the mixture cooks. Cook until the mixture just comes to a boil and has thickened. Remove from the heat and add 1/2 cup of the shredded cheese. Stir until it is all melted. Drain the potatoes and pat dry with paper towels. Layer half of the potato slices in the bottom of a 3 quart baking dish. Spread have of the sauce over the potatoes and then sprinkle with half of the remaining shredded cheese. Layer the other half of the potatoes on top of the sauce and cheese. Spread the remaining sauce over the potatoes and sprinkle the remaining cheese on top of the sauce. Sprinkle the top with paprika. Cover the dish with foil and place it in the preheated oven. Bake for 1 1/2 hours covered. Remove the foil and test for doneness. If the potatoes are close to being done when poked with a fork, leave the foil off and bake for another 15 to 20 minutes uncovered. If the potatoes do not feel close to being done, cover them back up and bake for another 15 to 20 minutes before baking uncovered.
SCALLOPED POTATOES
This recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country - russets and Yukon Golds - did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region's drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukons work equally well.
Provided by The New York Times
Categories side dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
- In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
- Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.
GOLDEN SCALLOPED POTATOES
Homemade scalloped potatoes are a must with ham. We love the taste of the rich cream sauce in this dish.
Provided by looneytunesfan
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Place potatoes in a greased 9-in. square baking dish. Add sauce and stir gently to coat. Cover and bake at 325° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 201, Fat 9.2, SaturatedFat 5.8, Cholesterol 28.1, Sodium 390, Carbohydrate 25.2, Fiber 1.8, Sugar 0.8, Protein 5.1
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