Cream Cheese Scalloped Potatoes Recipe 465

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 375°F.
• Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
• Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
• Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
• Bake at 375°F for 45-55 minutes or until hot and bubbly.

CHEESY SCALLOPED POTATOES

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.

SCALLOPED POTATOES WITH HEAVY CREAM AND CHEESE

Steps:

• First: Please read the introduction.
• Slice the potatoes into 1/8 inch slice.
• Place in bowl and cover with cold water.
• Let soak for at least an hour.
• Drain well and pat dry.
• Heat oven to 300°F.
• Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
• Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
• Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
• Heat the cream, VERY GENTLY, until butter begins to appear.
• Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
• Bake for 1 1/2 hours until top is lightly browned.
• The cream should have absorbed into the potatoes, which should be tender, not mushy.
• Remove from oven and let sit for 10 minutes, loosely covered.

CREAM CHEESE SCALLOPED POTATOES RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 F. Grease a 1 ½ quart casserole dish; set aside. In a medium saucepan over medium-low heat, melt butter. Stir in flour, and cook for 1 minute. Add milk, and whisk to combine. Stir in mustard, salt, pepper, and thyme. Cook until milk thickens (it will be the consistency of a cream soup), stirring occasionally. Reduce heat to low, and stir in cheese. Place half of the sliced potatoes in prepared casserole dish. Pour 2/3 cup of cheese sauce over potatoes. Repeat layer with remaining potatoes. Dot cream over potatoes. Cover cream cheese and potatoes with remaining cheese sauce. Cover and bake for about 60 minutes.