CHEESY SCALLOPED POTATOES
If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!
Provided by Amanda Rettke
Categories Side Dish
Time 1h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200 degrees C).
- Butter an 8x8 casserole dish.
- Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
- Season with salt and pepper to taste.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
- Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
- Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 1/2 hours (90min.) in the preheated oven.
- For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.
Nutrition Facts : ServingSize 8 g, Calories 346 kcal
CHEESY SCALLOPED POTATOES
These potatoes still have the creamy texture and cheesy flavor your family expects, but this slimmed-down version has less fat and fewer calories.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all., Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.
Nutrition Facts : Calories 327 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 604mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
THE BEST CHEESY SCALLOPED POTATOES
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top-they get nice and crispy in the oven. Make room for these at all your family get-togethers. -Aria Thornton, Taste of Home Prep Cook
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Nutrition Facts : Calories 378 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 646mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
CHEESY SCALLOPED POTATOES
Simple, yummy scalloped potatoes!
Provided by Kim
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g
BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR
I spent years developing this recipe to finally being what we refer to as the best ever scalloped potatoes. Every time I had an issue of what was wrong with the dish I figured out a way to correct it. I love to hear people's honest opinions as it helps me to become a better cook. I invite you to give my scalloped potatoes a try and tell me what you think.
Provided by Seashorewalker
Categories Potato
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I've found to prevent the potatoes from sticking & adds flavor).
- Chop the onion into very small pieces & set aside.
- In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
- Peel & Slice the Potatoes Thin.
- LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
- LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
- LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
- Sprinkle the chives evenly across the top.
- BAKE COVERED in the oven at 300 degrees for about 1½ hour.
- BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.
Nutrition Facts : Calories 447.9, Fat 25.6, SaturatedFat 13.9, Cholesterol 60.5, Sodium 1251.7, Carbohydrate 39.2, Fiber 2.7, Sugar 5.6, Protein 16.5
THREE CHEESE GARLIC SCALLOPED POTATOES
If you love cheese and love potatoes you'll adore this delicious recipe! You can use any three cheeses you like, but I find using a sharp cheddar, freshly grated Parmesan or Romano cheese, and thin sliced provolone (because it melts very well) are the best! Takes time to cook, but the result is so yummy and the smell is intoxicating!
Provided by veggigoddess
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
- Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
- Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Nutrition Facts : Calories 679.2 calories, Carbohydrate 24.2 g, Cholesterol 186.1 mg, Fat 55.5 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 34.8 g, Sodium 617.4 mg, Sugar 0.5 g
"CHEESY" SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: medium yukon gold potatoes, vegan butter, garlics, all-purpose flour, non-dairy milk, low sodium vegetable broth, salt, pepper, nutritional yeast, medium yellow onion, fresh parsley
Provided by Rachel Gaewski
Categories Sides
Time 1h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C).
- Thinly slice the potatoes into rounds about ⅛-inch (3 mm) thick. Submerge in a large bowl of water to keep from browning and set aside.
- In a medium pot over low heat, melt the butter. Once the butter begins to foam, add the garlic and cook for 2-3 minutes, until fragrant. Add the flour and stir until flour and butter resemble the consistency of wet sand, creating a roux.
- While stirring continuously, add the non-dairy milk, vegetable broth, salt, and pepper and bring to a boil. Stir in the nutritional yeast and continue to cook for 2-3 minutes, or until the sauce thickens. Remove from the heat.
- In a medium baking dish, add 2 layers of the sliced potatoes, followed by a layer of the sliced onions. Pour on half of the cheese sauce and spread with a spatula to coat all of the potatoes and onions. Add another 2 layers of potatoes and pour on the remaining cheese sauce.
- Cover with a lid or foil and bake for 1 hour. Then, uncover and bake for 10-15 minutes more, until the top is golden and bubbling and the potatoes are tender.
- Garnish with parsley and serve warm.
- Enjoy!
Nutrition Facts : Calories 292 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 4 grams
CHEESE SCALLOPED POTATOES
Steps:
- Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.
CHEESY SCALLOPED POTATOES
A delicious recipe from Southern to the Core cookbook received from BusyMomof3 in the 2011 Cookbook Swap, must admit to cooking this but I add ham and spring onion (scallion in place of onion) to the mix so consider this the base mix and delicious. On preparation time it can vary hugely dependig on if you use a mondolin or food processor or by hand and then depending on your knife skills, so I have tried to take a middle line here on the timing.
Provided by ImPat
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease 9 x 13 inch baking dish and spread half of your potatoes on the bottom of the dish, overlapping as necessary and then layer half of your onions.
- In a small separate bowl, mix your flour, butter, salt and pepper then sprinkle half of this mixture to make the next layer and then on top of this layer half of your cheese and the repeat to create your second layer and now add milk and cook for 45 minutes or until the potatoes are good and tender (Just to warn you this is supposed to look pretty soupy. To be safe, you might want to put a piece of aluminum foil underneath your pan in case of run over,).
Nutrition Facts : Calories 343.2, Fat 22.5, SaturatedFat 14.2, Cholesterol 68.4, Sodium 725.3, Carbohydrate 22.4, Fiber 2.4, Sugar 1.3, Protein 13.7
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