Scalloped Potatoes With Crumb Topping Recipes

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).

BAKED SCALLOPED POTATOES

Steps:

• In a saucepan, combine flour, milk, salt and pepper until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In a greased 1-qt. baking dish, layer half of the potatoes, onion and white sauce. Repeat layers. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 375° for 50-55 minutes or until potatoes are tender.

CRUSTED SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• Melt 2 tbsp butter on medium heat.
• Stir in 1 tbsp flour.
• Add the milk in slowly, constantly stirring.
• Stir until it's all well blended and a little bit thickened.
• Add salt and pepper to taste.
• Grease a baking dish.
• Slice potatoes very thin and chop onions finely too.
• Alternate layers of onion and potato.
• Pour sauce over everything.
• Cover with bread crumbs.
• Sprinkle melted butter over it all.
• Bake covered for 1 hour.
• Uncover and bake for 15 minutes more.

SCALLOPED POTATOES WITH BREAD CRUMB TOPPING

Steps:

• butter 9 x 13 casserole dish.
• layer 1/2 potatoes.
• layer on all of the onions.
• put on half the cheddar cheese.
• put on the remaining potatoes.
• melt butter over medium heat.
• add flour and cook 1 minute.
• add milk and cook until sauce is thick and smooth.
• remove from heat.
• add garlic, salt, pepper and mustard, stir until smooth.
• pour on top of potatoes.
• sprinkle with remaining cheese.
• bake 375 degrees for 1 hour.
• CRUMB TOPPING.
• mix together all the ingrediants.
• put on once the potatoes are cooked.
• broil for 3 minutes.

SCALLOPED POTATOES WITH CRUMB TOPPING

Steps:

• Heat oven to 325°F. Grease a 13 x 9 x 2-in. baking dish.
• Put flour in a medium saucepan. Slowly whisk in milk until blended, making sure to get into corners of pot. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer 2 to 3 minutes, stirring until thickened. Off heat, stir in 1 cup cheese, 1⁄4 cup scallions, and the salt and pepper.
• Slice potatoes with a thin slicing disk of a food processor or 1⁄8-in. thick by hand (you should have 10 cups).
• Put in prepared dish, add cheese sauce and toss to coat. Spread evenly and cover with foil. Bake 30 minutes.
• Meanwhile mix bread crumbs, butter and remaining 1⁄2 cup cheese in a small bowl until crumbs are evenly moistened.
• Uncover baking dish, sprinkle with crumb mixture and bake uncovered 1 hour longer or until potatoes are tender and top is golden. Sprinkle with remaining scallions.

LIBBY'S SCALLOPED POTATOES

Steps:

• Boil potatoes until done; drain.
• Add the cheese, and milk mixed with the flour, to potatoes.
• Bring to a boil; then pour in buttered baking dish.
• Salt and pepper to taste.
• Bake for 1/2 hour or until brown on top.

SCALLOPED POTATOES WITH CHEESE

Steps:

• In a small saucepan, melt 2 tablespoons butter; stir in flour, salt and pepper. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , In a greased 1-1/2-qt. baking dish, arrange half the potatoes, onion and green pepper in layers; cover with half of the sauce. Repeat layers. , Cover and bake at 350° for 35 minutes. Melt remaining butter; combine with bread crumbs and sprinkle over potatoes. Bake, uncovered, about 40 minutes longer or until potatoes are tender. Sprinkle with cheddar cheese. Let stand for 5 minutes before serving.