No Fail Scalloped Potatoes Recipes

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
• Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.
• Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
• Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
• Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
• Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
• Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
• Sprinkle top with chives and parsley and serve.

NEVER-FAIL SCALLOPED POTATOES

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.

NEVER FAIL SCALLOPED POTATOES RECIPE - (4.4/5)

Steps:

• In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 mins or until thickened. Remove from the heat; stir in cheese until blended. Place half of the potatoes in a 1 1/2 qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers. Cover and bake at 350° for 50 mins. Uncover; bake 10-15 mins longer or until bubbly and potatoes are tender.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 375º F. Butter a 2-3 quart casserole.
• Slice peeled potatoes in 1/4" slices; a mandolin makes this an easy job. Place potatoes in cold water for 2 or 3 minutes. Drain, but don't dry, the potatoes and place them in the casserole.
• Season the potatoes well with salt and pepper. Cover with a lid (or vented plastic wrap) and microwave the "wet" potatoes for 5to 7 minutes on high power.
• Meanwhile, prepare cheese sauce: in a small saucier, melt the butter, then add the flour. Whisk and cook the flour for 2 minutes over low heat. Add the milk and cream all at once, whisking well. Cook and stir until mixture thickens. Remove from heat and stir in seasonings and cheese, blending well.
• Using hot pads, remove potatoes from the microwave and carefully remove cover (beware of the steam!). Pour the sauce over the potatoes and stir gently with a rubber spatula to coat the potatoes evenly.
• Smooth the top and sprinkle with additional shredded cheese, or buttered bread crumbs, if desired. Bake for 35 to 45 minutes, uncovered, until potatoes are tender and the top is golden brown. Serve immediately or at room temperature.

NO-FAIL SCALLOPED POTATOES

Steps:

• Heat skillet on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and mustard; mix well. Remove from heat. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients; sprinkle over potato mixture.
• Bake 50 min. to 1 hour or until potatoes are tender. Let stand 5 min. before serving.