Nonnies Scalloped Potatoes Recipes

BONNIE'S SCALLOPED POTATO LOAF

Steps:

• 1. Cook's Notes: Make the recipe as written the first time, then make it your own. Amounts of cheese can be more or less. Liquid can be more milk than water, just keep amount of liquid the same. Please read the recipe through, and assemble all the ingredients before you begin. Have fun!
• 2. Preparation: Spray a 9 X 5 heavy loaf pan with kitchen spray. Wash and peel the potato, and slice it thin with a sharp knife. Place sliced potatoes in a medium size sauce pan, and add water, just enough to cover the potatoes, then bring the potatoes to a low simmer and simmer on low only five minutes and then immediately drain the potatoes well. Blot them with some paper towels to remove excess moisture. Set aside and let them cool just enough to handle. Grate the cheeses and keep them in separate bowls.
• 3. Make The Sauce: Measure 1 cup of cold water, and add the Sauce seasonings to it, and whisk. (Set milk and cream aside)
• 4. In an 8 inch skillet, melt the butter on medium heat, Stir in the 2 tablespoons cornstarch and cook a minute, but not until brown, then whisk in the seasoned water and cook until it starts to thicken like gravy, lower heat, then add the ¼ cup heavy cream and the ½ cup organic milk, whisk until well mixed, cook 2 minutes or until it starts to thicken, then turn off the burner.
• 5. Layer Potatoes: Make 3 layers of potatoes and cheese ending with a layer of potatoes on top. Layer 1: Scatter ½ teaspoon of minced garlic over bottom of the greased loaf pan. Add a single layer of potato slices and slightly overlap the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese. Layer 2: Add a single layer of potato slices and slightly overlap the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese and half of the Parmesan cheese.
• 6. Layer 3: Add a single layer of potato slices and slightly overlap the slices. Scatter ½ teaspoon of minced garlic over the slices. Add a light sprinkle of kosher salt and pepper. Easy on the pepper. Sprinkle on the grated Tillamook Cheese and the rest of the Parmesan cheese.
• 7. Now pour the Sauce over the layered potatoes, making sure to cover all the potatoes. The potatoes should be just under the sauce. If they are not under the sauce, add a tablespoon or two of organic milk until they are covered.
• 8. Bake at 350 degrees for 1 hour until top is brown and potatoes are fork tender. Remove from the oven, cover with tin foil and let rest for at least 10 to 15 minutes before serving. Your loaf should be solid. Serve from the pan, or lift the loaf out of the pan onto a platter. Enjoy!
• 9. Have a big spoonful! Enjoy!

MOM'S SCALLOPED POTATOES

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.

SCALLOPED POTATOES

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).

NONNIE'S SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Cut one of the margarine sticks into 9 pats and place evenly spaced in the bottom of a foil-lined 9x13 inch baking pan.
• Peel and slice potatoes and place in a layer over the margarine.
• Sprinkle the potato layer with 2 tablespoons dried onion, 1 1/2 tablespoons of garlic powder, parsley, salt and pepper.
• Repeat the potato layer and onion/garlic/parsley/salt and pepper layer.
• Sprinkle 1/2 c of the flour over the layers.
• Pour 1/2 cup milk over the flour.
• Cut up next stick of butter and layer over flour/milk.
• Sprinkle generously with parmesan cheese.
• Cover with foil and bake for 1 hour.

EASY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
• Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

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.