CREAMY SCALLOPED POTATOES
Here's a rich, comforting side dish that bakes up golden brown. It's a wonderful recipe for the colder months. I often serve these potatoes with my Swiss Steak.-Mildred Stubbs, Rockingham, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan over low heat, melt butter. Stir in the flour, salt and pepper until smooth and bubbly. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. , In a greased 1-qt. baking dish, layer half of the potatoes. Add the onion and half of the sauce. Top with remaining potatoes and sauce. Cover and bake at 350° for 35-40 minutes or until potatoes are tender.
Nutrition Facts : Calories 537 calories, Fat 18g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 818mg sodium, Carbohydrate 82g carbohydrate (15g sugars, Fiber 6g fiber), Protein 15g protein.
CREAMY SCALLOPED POTATO CASSEROLE
This is a great side dish that goes well with beef, chicken, pork or fish. It's easy to make too! I found this in a Taste of Home cookbook several years ago, the original recipe calls for 1 1/2 cups of cooked ham instead of bacon, but I always have bacon on hand, so that's what I use. I also add in mozzarella cheese to make the potatoes a little more creamy.
Provided by DownHomeDinner
Categories Potato
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Slice potatoes, and mix with bacon bits, and chopped onion in a large bowl. In a small bowl mix the flour, parsley flakes, salt, thyme, and pepper. In a saucepan on low, melt 4 tablespoons of the butter and stir in the flour mixture until smooth. Gradually add in the milk, stir continually, and just bring to a boil, then turn burner off.
- Place 1/2 of the potatoes in a 13x9 pan or larger oven safe bowl, and sprinkle 1/2 cup of mozerella cheese over the potatoes. Add the remaining potatoes on top, and sprinkle with the remaining 1/2 cup of mozerella cheese. Pour the mixture from the saucepan over the dish of potatoes, and cut the remaining tablespoon of butter into small pieces and place them on top of the potatoes. I usually add a few sprinkles of bacon and parsley on top to make it look pretty. Bake in a 375 degree oven for 60-75 minutes depending on your oven.
Nutrition Facts : Calories 327.1, Fat 18.3, SaturatedFat 10, Cholesterol 54.7, Sodium 741.7, Carbohydrate 28.3, Fiber 2.8, Sugar 1.4, Protein 12.9
CREAMY SCALLOPED POTATOES
This rich and creamy (and easy-to-prepare) side dish may be your favorite part of the meal!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 480 mg
EXTRA-CREAMY SCALLOPED POTATOES
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
EASY SOUR CREAM SCALLOPED POTATOES
Delicious creamy scalloped potatoes that you can make with ingredients around the kitchen.
Provided by cascadeboarder
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
- Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 69.9 g, Cholesterol 40.6 mg, Fat 17.5 g, Fiber 8.1 g, Protein 14.5 g, SaturatedFat 9.9 g, Sodium 484.9 mg, Sugar 3.3 g
CREAMY SCALLOPED POTATOES
This is a delicious side dish can be largely assembled ahead: Leave off the last portion of cheese, cover the dish with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate it for up to one day. Remove it 30 minutes before baking, sprinkle with the remaining cheese, and bake as instructed.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h35m
Number Of Ingredients 9
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.
EASY SCALLOPED POTATO CASSEROLE
This recipe is great for pot luck suppers. It freezes really well (thaw and cook when required) - and can be easily halved and baked in a 9" square casserole. It goes great with baked ham, is very easy to assemble and has the scalloped potato flavour without the fuss.
Provided by Emjay99
Categories Potato
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Thaw potatoes slightly for easier mixing.
- In a large bowl and using a wire whisk, blend together well, the sour cream and soup.
- Stir in the hash browns, onion and celery.
- If you are using the mushroom or celery soup instead of the cheese soup, you can add 1 cup of grated strong cheddar cheese at this point if you wish.
- But it is just as good without.
- Spread into a greased 9" x 13" casserole dish.
- Sprinkle with Italian cheese blend and lastly with Parmesan cheese.
- Bake at 350 degrees F for 1 to 1 1/2 hours.
Nutrition Facts : Calories 711.6, Fat 41.8, SaturatedFat 20.5, Cholesterol 54.4, Sodium 979.8, Carbohydrate 74.9, Fiber 5.5, Sugar 5.2, Protein 15.5
SOUR CREAM AND ONION SCALLOPED POTATO CASSEROLE
Sour cream and onion dip for dinner? Why not! Skip the chips in favor of Betty Crocker™ scalloped potatoes, add in shredded chicken, and you've turned everyone's favorite snack into a hearty meal. Even better, this meal is easy enough to prep in 20 minutes. All you have to do is mix together the ingredients and pour them into the casserole dish, then let the oven do the rest. You'll be rewarded with a dinner that's creamy, comforting and hearty enough to fill up the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir sauce mix pouches (from potato mix boxes), boiling water, milk, cream cheese, sour cream, Dijon mustard, salt, pepper, garlic powder and onion powder with whisk. Stir in potatoes (from potato mix boxes), chicken and onions; pour into baking dish. Bake 30 minutes.
- Stir mixture. Bake 15 to 20 minutes or until thermometer inserted in center of casserole reads at least 165°F and potatoes are tender and lightly browned. Top with chives. In small bowl, mix Chive Sour Cream ingredients; serve with casserole.
Nutrition Facts : Calories 480, Carbohydrate 46 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 4 g, Protein 22 g, SaturatedFat 10 g, ServingSize About 1 Cup, Sodium 1420 mg, Sugar 8 g, TransFat 1 g
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