5 Ingredient Scalloped Potato Recipes

THE BEST SCALLOPED POTATOES RECIPE

Steps:

• Preheat the oven to 400 degrees and lightly butter a square pyrex oven pan.

SCALLOPED POTATOES *(GOOD)* RECIPE - (5/5)

Steps:

• Layer potatoes, onion, flour, salt , pepper and butter in a microwave pressure cooker. Pour milk over ingredients. Add gasket, cover and red weight. Microwave on high for 15 minutes. Allow yellow stem to drop. Remove red weight and uncover. Stir gently before serving. Variation: Add 1 1/2 cups cubed ham and 2 tablespoons milk with the potatoes and onions for a complete one dish meal. Increase cooking time 2-4 minutes depending on the temperature of the ham. Tip: If potatoes become too thick blend in 1/4 to 1/2 cup milk

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
• Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
• Bring to a boil, then remove from heat.
• Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
• Pour the sauce on top of the potatoes, then sprinkle with parmesan.
• Bake for about 1 hour, until the top is bubbly and golden brown.
• Sprinkle chopped parsley on top, then serve.
• Enjoy!

5-INGREDIENT SCALLOPED POTATO

Steps:

• Pre-heat oven to 350 degrees.
• Grease a 9x9 baking dish.
• Layer potatoes, onion, cheese and salt and pepper, being sure to make the top layer cheese.
• Mix the soup and the water or milk and pour over casserole.
• Bake at 350 for approx 2 hours or until potatoes are soft.

ROUND 2 RECIPE: SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F.
• In a small pot heat milk and butter with salt and pepper, to taste, over low heat. Bring to a simmer.
• Layer the sliced potatoes into a 9-inch pie plate or scallop potato dish. Add hot milk and butter. Top with cheese and bake for 30 minutes.
• Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
• Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
• In a medium pot heat 3 cups of canola oil to 360 degrees F.
• In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
• Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
• Serve immediately with chips and tartar sauce on the side.
• For Tartar Sauce:
• Combine in all ingredients in a small bowl and mix until well blended.

CLASSIC PARMESAN SCALLOPED POTATOES RECIPE - (4.5/5)

Steps:

• Preparation 1. Melt butter in a large Dutch oven over medium-high heat. Stir in potatoes and next 5 ingredients, and bring to a boil. Reduce heat to medium-low, and cook, stirring gently, 15 minutes or until potatoes are tender. 2. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cheese. 3. Bake at 400° for 25 to 30 minutes or until bubbly and golden brown. Remove to a wire rack, and let stand 10 minutes before serving.

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in 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 half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

SCALLOPED POTATOES AU GRATIN #5FIX

Steps:

• Spread diced potatoes in casserole dish, making a layer about 1/2 inch thick. Mix soup with milk and fold into potatoes. Fold in 1 cup of the cheese. Season with Salt & Pepper, top with remaining 1 cup cheese and the French's onions. Dot with butter and bake at 350 for 30-40 minutes. Serve!

EASY 5-INGREDIENT MASHED POTATOES

Steps:

• Cut potatoes into quarters and place into a pot. Cover with water and bring to a boil. Reduce heat to medium-low and simmer until tender and a fork slides easily into each potato, about 20 minutes. Drain.
• Mash potatoes. Add 2 tablespoon each butter and milk. Adjust the measurements if needed-if it's dry, add more milk and if it's not creamy enough, add more butter. Add celery salt and salt; continue to mash until there are no clumps of potato left and everything is thoroughly blended.