Breakstones Sour Cream Scalloped Potatoes Recipes

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F.
• Wash potatoes with a kitchen brush and finely slice; about 1/8 inch in thickness (You can also slice them on a mandoline slicer). Spread out on a kitchen towel to absorb extra moisture. Layer potato slices in a 13x 9 inch pan which has been sprayed with cooking spray.
• Meanwhile, in a medium bowl combine sour cream and chicken broth until well mixed; stir in bacon bits. Pour this cream over the potatoes. Cover the pan with aluminum foil and bake 1 hour or until potatoes are tender.
• Take aluminum foil off carefully, and add the shredded cheese. Put the pan back in the oven and take out when the cheese is melted and bubbly, about 5 to 10 minutes. Sprinkle the chopped dill on top. Enjoy!

FULLY LOADED SCALLOPED POTATOES

Steps:

• Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.
• Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.
• Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.
• Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

CREAMY SCALLOPED POTATOES

Steps:

• Butter an 11x7-inch (2 quart) baking dish and set aside.
• Slice the peeled potatoes to 1/8-inch-thick circles. Place the potatoes in a large saucepan or Dutch oven; add water to cover by 1-inch. Cook until tender and cool slightly.
• Heat the oven to 350 degrees.
• In a 2 1/2-quart saucepan, melt the butter over medium heat. Add the onion; cook 1 minute. Stir in the flour and salt. Cook until the mixture bubbles.
• Gradually stir in the milk and cook until the mixture boils. Reduce the heat to low.
• Stir in the sour cream and cheese. Cook on low until cheese is melted, stirring constantly.
• Layer half of potatoes in baking dish. Pour half the sauce over the potatoes. Repeat with the remaining potatoes and sauce. Sprinkle the potatoes with paprika.
• Bake for 30 to 35 minutes or until bubbly and the top starts to brown.

SOUR CREAM SCALLOPED POTATOES

Steps:

• In a bowl, combine the first eight ingredients. our into an ungreased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Sprinkle with onions; return to the oven for 10 minutes.

BREAKSTONE'S SOUR CREAM SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees F. Cook potatoes in boiling water in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Add remaining potato slices; stir gently.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
• Bake 30 minutes or until heated through.

BREAKSTONE'S SOUR CREAM SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees F. Cook potatoes in boiling water in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Add remaining potato slices; stir gently.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.
• Bake 30 minutes or until heated through.