Creamy Cheesy Scalloped Potatoes Recipes

BEST EVER SCALLOPED POTATOES - CREAMY, CHEESY, LOTS OF FLAVOR

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.

THE BEST CHEESY SCALLOPED POTATOES

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.

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.

RICH & CREAMY CHEESY SCALLOPED POTATOES

Steps:

• Preheat your oven to 400 °F. Grease a 2 quart casserole dish with butter and set aside.
• In a medium sized sauce pan, melt the butter over medium-high heat. Add in the grated onions and cook until tender and soft.
• Add in the flour and stir until mixed throughout the butter. Stir for another minute, then whisk in the milk slowly, stirring with the whisk to ensure that there are no lumps.
• Season with the salt to your own taste (start at 1/2 tsp).
• Cook the sauce on low until smooth and thick, stirring occasionally with the whisk to ensure that the mixture doesn't burn on the bottom of the pot.
• Reduce the heat and stir in the cheese, whisking until it is smooth.
• Place half of the sliced potatoes in the casserole dish.
• Pour half of the cheese sauce over the first layer of sliced potatoes. Repeat with the second layer of potatoes and cheese sauce.
• Bake covered in the oven for 30 minutes.
• Take off the lid and sprinkle the remaining cheese on top and paprika if wanted.
• Bake uncovered for another 30 minutes, or until the potatoes are tender and cooked.

EXTRA-CREAMY SCALLOPED POTATOES

Steps:

• Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
• Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.

CHEESY SCALLOPED POTATOES

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.

CREAMY AND CRISPY SCALLOPED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
• Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
• Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
• Bake in preheated oven until the top is nicely browned, about 1 hour.

CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.
• Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
• Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil.
• Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°F
• Spray 2-qt. baking dish with nonstick cooking spray; set aside.
• In small saucepan over medium heat, melt butter.
• Stir in flour, salt and pepper until smooth.
• Gradually stir in milk.
• Bring to a boil, stirring frequently.
• Boil 2 minutes until thickened, stirring constantly.
• Add cheese and chives; stir until cheese is melted.
• Arrange potato slices in prepared baing dish.
• Spoon cheese-chive mixture over potato slices.
• Cover with aluminum foil and bake 45 minutes.
• Remove foil and bake 30 minutes more until potatoes are tender and top is golden brown.
• Garnish with fresh chives.

CREAMY SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease bottom and side of 2-quart casserole.
• Scrub potatoes; peel if desired. Cut into 1/8-inch slices to measure about 4 cups.
• Melt 3 tablespoons butter in 2-quart saucepan 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. Dot with 1 tablespoon butter.
• Cover and bake 30 minutes. Uncover and bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.

CREAMY SCALLOPED POTATOES (MADE EASY)

Steps:

• NOTE: USE ONLY KERNAL SEASON'S 100% NATURAL WHITE CHEDDAR POPCORN SEASONING (NOT NACHO CHEDDAR FLAVOR!). IF USING SALTED BUTTER, OMIT THE SEASONED SALT, BUT ADD A DASH OF GARLIC POWDER, ONION POWDER, PAPRIKA, BLACK OR WHITE PEPPER, AND A PINCH OF CELERY SALT, IN STEP 4. (STEP ONE): PREHEAT oven to 350°F; SPRAY a 2 quart casserole dish with non-stick cooking spray.
• SLICE 2 lbs washed white potatoes thinly using a food processor slicer attachment).
• IN a large saucepan melt 1/3 cup unsalted butter over medium heat (use real butter or stick margarine -- not low-fat tub margarine); STIR in 1/3 cup flour and cook for just one minute while stirring (roux will be thick).
• WHISK in 2 1/2 cups whole milk into mixture until smooth, and then the seasonings: 2 1/2 level tablespoons Kernal Season's White Cheddar Popcorn Seasoning, 1/2 tablespoon dried chives (or 1 tablespoon snipped fresh chives), 1/2 level teaspoon seasoned salt.
• RAISE heat to high, while whisking constantly.
• WHISK and cook until mixture until thickened and creamy.
• ADD the potatoes to blended sauce mixture; FOLD until evenly combined.
• TRANSFER mixture into greased casserole dish and dust the top with paprika.
• BAKE for 1 hour; ALLOW to set a few minutes before serving.
• SERVE and enjoy!