Comfort Scalloped Potatoes Recipes

SCALLOPED POTATOES

Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

Ingredients

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

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).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

COMFORTING SCALLOPED POTATOES

Comforting Scalloped Potatoes image

Spread warm wishes and full bellies with this delightful dish from Amber Wilson of For The Love Of The South

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 pounds Yukon Gold potatoes, peeled, sliced 1/4-inch thick
1 whole garlic clove
4 tablespoons unsalted butter, melted, plus more for greasing pan
2 cups heavy cream
1 tablespoon fresh thyme, leaves only
1 cup freshly grated Parmesan cheese, divided
Salt and pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

Nutrition Facts : Calories 779.6 calories, Carbohydrate 45.3 g, Cholesterol 211.2 mg, Fat 61.5 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 38.2 g, Sodium 405.1 mg, Sugar 0.3 g

COMFORTING POTATO CASSEROLE

Comforting Potato Casserole image

After enjoying this creamy, snazzed-up potato casserole at a wedding dinner, my daughters and I asked the caterer to share the recipe. Because it can be made ahead, it's a great recipe for busy cooks. -Darlis Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 1h40m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups sour cream
2 cups shredded part-skim mozzarella cheese
5 green onions, sliced
1 package (32 ounces) frozen cubed hash brown potatoes, thawed

Steps:

In a large bowl, combine the soup, sour cream, cheese and onions; add in potatoes; toss to coat., Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until potatoes are tender.

Nutrition Facts : Calories 211 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 309mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

CHEESY SCALLOPED POTATOES

Cheesy Scalloped Potatoes image

This is a YUMMY dish that takes me back to the old fashioned comfort foods I grew up on. Mmmm... makes the house smell so GOOD! NOTE: The 1 3/4 hours time allowance stated includes prep and cooking time.

Provided by Nibblets

Categories Potato

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 medium potatoes, sliced thin
1 (284 ml) can cream of mushroom soup
1 medium onion, chopped
1/4-1/2 cup milk
2 cups cheddar cheese, grated
1/2 tablespoon Worcestershire sauce
1/4 teaspoon seasoning salt
1/4 teaspoon onion powder
1/8 teaspoon pepper
Pam cooking spray

Steps:

In greased 1.5 L casserole dish, spray bottom and sides lightly with PAM cooking spray.
Arrange first layer starting with potatoes, then onion and then cheese.
In small bowl, combine mushroom soup, milk, Worcestershire sauce and spices; spoon enough over first potato layer to coat everything.
Repeat steps 1 through 3 until all ingredients are layered ending with cheddar cheese.
Cover and bake at 400°F for 1 hour or until potatoes are tender and test done using a fork. Uncover and bake 15 minutes longer to brown the top layer of cheese.

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Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch spills in the oven later on.
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