FAST SCALLOPED POTATOES
These quick scalloped potatoes are mildly cheesy, creamy and comforting-just like Mom used to make-only less of them! -Edith Jennings, Prairie City, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, salt, Worcestershire sauce and pepper. Cook and stir until cheese is melted., Place potatoes in a greased 1-qt. baking dish. Top with cheese sauce. Cover and bake at 350° for 25 minutes. Uncover; bake 20 minutes longer or until potatoes are tender. Sprinkle with paprika if desired.
Nutrition Facts :
EASY SCALLOPED POTATOES
This recipe is so simple and so good. Goes great with any kind of meat and vegetable. Adjust the amount of ingredients according to the size of your casserole dish
Provided by Shelz11
Categories Potato
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Start by slicing the potatoes about 1/8-1/4 inch thick.
- You may peel them first if you like.
- In a casserole dish, lay down a single layer of potatoes.
- Put some onion of top if you like.
- Sprinkle lightly with flour, salt, and peper.
- (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
- Pour the milk over the top of the potatoes until the dish is about 2/3 full.
- Bake at 375F for 1 hour.
EASY SCALLOPED POTATOES
This scalloped potato and cheese dish is always a winner!
Provided by sal
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g
SIMPLE SCALLOPED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
- Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
- Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
- Photograph courtesy Anna Williams
QUICK AND EASY SCALLOPED POTATOES
Steps:
- Peel and wash potatoes. Mix mushroom soup, milk, salt and pepper together in a large bowl. Pour onto prepared potatoes and add the tbsp. of butter or margaring in the middle of baking dish. You may want to spray your pan with PAM first. Just slip into the oven at 350 degrees for about 1 hr. Depending upon the oven, you may want to poke the potatoes just to make sure they are soft. If they are, then your potatoes are ready!!
QUICK SCALLOPED POTATOES
Scalloped potatoes started on the stove top, finished in the oven, with no cream soup. From Cook's Illustrated. Posted in response to a request. Cook time includes cooling.
Provided by Monstr
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heatoven to 425 degrees.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides.
- Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
- Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
- Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
- Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes.
- Discard bay leaves.
- Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
- Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 603.7, Fat 37.5, SaturatedFat 23.4, Cholesterol 126.5, Sodium 944.4, Carbohydrate 55.1, Fiber 6.8, Sugar 3.6, Protein 14.5
SCALLOPED POTATOES FOR TWO
Since I sometimes have to cook for just me, I've been on a search for recipes that make enough for just one or two people. So when I came across this one in the TOH 2002 Annual Recipes that was sent in to them by Edith Jennings of Prarie City, Iowa, I knew I had to try it.The time for peeling the potatoes has been included in the prep time. I guess if you wanted to speed up the time it takes to prepare this recipe, you could slightly cook the potatoes in the microwave or on the stove top. The addition of the French Fried Onions was my idea. Sumitted to " ZAAR " on October 21, 2009.
Provided by Chef shapeweaver
Categories Potato
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a greased 1 quart baking dish, set aside.
- In a small pan, melt margarine and then add flour cook until the flour taste disappears ( About 3 to 4 minutes ).
- Add the milk a little at a time, bring to a boil then reduce heat and stir until slightly thickened.
- Add cheese,salt, pepper, and worcestershire sauce and stir until cheese is melted.
- Cool sauce slightly, pour over potatoes.
- Cover potatoes and bake for 25 minutes at 375 degrees, remove cover and top with french fried onion, and paprika.
- Bake for another 20 minutes or until potatoes are fork tender.
- Let " rest " for 10 minutes, so sauce will thicken.
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