Creamy Scalloped Potatoes Recipe Pioneer Woman

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SCALLOPED POTATOES AND HAM



Scalloped Potatoes and Ham image

Make use of your leftover ham in this scalloped potatoes and ham casserole. With a salad on the side, it's a meal in itself!

Categories     Christmas     Easter     feed a crowd     comfort food     dinner     main dish     side dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 11

2 tbsp. butter, plus more for the pan
1 whole yellow onion, diced
3 c. diced ham
1 1/2 c. half-and-half
1 1/2 c. heavy cream
1/4 c. flour
Black pepper, to taste
3 lb. russet or Yukon Gold potatoes, washed thoroughly
1 c. grated cheddar cheese
1 c. grated Monterey Jack cheese
Chopped parsley (optional)

Steps:

  • Preheat the oven to 350˚. Butter a large casserole dish.
  • Heat butter in a large skillet. Add the onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add the ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
  • Combine the half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in the flour and black pepper until totally combined. Set aside. (You may add salt, but the cheese and ham are salty, so add sparingly.)
  • Combine the two grated cheeses. Set aside.
  • Using a mandoline or slicer, slice the potatoes into 1/8-inch slices (very thin). Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
  • Repeat this twice more, ending with a sprinkling of cheese and the rest of the cream mixture. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
  • Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

CREAMY ROSEMARY POTATOES



Creamy Rosemary Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h40m

Yield 9 servings

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter, plus softened butter, for the baking dish
5 to 6 medium russet potatoes
1 teaspoon salt, or to taste
Freshly ground black pepper
4 cloves garlic, finely chopped
1 medium onion, finely diced
One 8-ounce package cream cheese, at room temperature
1 cup half-and-half
2 tablespoons minced fresh rosemary
3 green onions, light green and medium green parts, thinly sliced
1 cup grated Parmesan

Steps:

  • Preheat the oven to 350 degrees F. Rub the bottom of a 9-by-13-inch baking dish with softened butter.
  • Using a mandoline or a very sharp knife, slice the potatoes very thinly. They'll cook better that way. Place the potatoes in the baking dish and sprinkle with 1/2 teaspoon salt and some pepper.
  • In a large skillet over medium-low heat, melt the butter. Add the garlic and onions and cook until translucent, stirring occasionally, about 4 minutes. Cut the bar of cream cheese in half and add the halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in the half-and-half and stir to combine. Mix in 1/2 teaspoon salt and some pepper. Taste and adjust the seasonings as necessary. Do not undersalt! Add the rosemary and green onions and stir to combine. Finally, mix in 1/2 cup of the grated Parmesan.
  • Pour the cream cheese mixture over the top of the potatoes. Scrape out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated Parmesan generously over the top and bake until golden brown and bubbly, at least 1 hour. Let stand for 10 minutes before serving.

SKILLET SCALLOPED POTATOES



Skillet Scalloped Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons salted butter
6 to 7 medium Yukon gold potatoes, sliced thin
1 medium onion, sliced thin
3 cloves garlic, sliced
Kosher salt and freshly ground black pepper
1 cup heavy cream
3 ounces sliced ham
2 cups shredded mild Cheddar
Sour cream, for serving
Sliced green onions, for garnish

Steps:

  • Heat the butter in a large skillet over medium heat. When the butter has melted, add the potatoes, onion and garlic. Stir and cook until the potatoes and onions begin to soften, 6 to 7 minutes. Season with a good pinch of salt and pepper. Add the cream, then bring to a low simmer and cover. Cook until the potatoes are cooked through, another 6 to 8 minutes.
  • Meanwhile, set the oven to broil and move the rack to the center.
  • Remove the lid from the skillet and sprinkle the ham over the top followed by the cheese. Place the skillet under the broiler and watch until the cheese is melted and brown, about 5 minutes.
  • Garnish with the sour cream and green onions.

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

PIONEER WOMAN'S CREAMY HERBED POTATOES



Pioneer Woman's Creamy Herbed Potatoes image

Found this in the Wichita Eagle & am stashing as it looks like a great side dish for Thanksgiving week if not actually on Thanksgiving. They note the recipe is from Pioneer Woman's cooking blog - such a wonderful site! 2Bleu zamailed me that she felt the cheddar cheese on top improved the flavor enough to warrant an extra star - think I'll be trying it with additional cheese on top too ( & maybe scattered inside...).

Provided by Busters friend

Categories     Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

4 -5 russet potatoes
1/2 cup butter
1 onion, medium, finely diced
8 ounces cream cheese
3/4 cup heavy cream
1 cup whole milk (half & half works, too)
salt, to taste
pepper, to taste
1 teaspoon rosemary, finely chopped
1 teaspoon parsley, finely chopped
1 teaspoon chives, finely chopped
1/2 teaspoon sage, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • Slice potatoes very thinly.
  • Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
  • Add cream cheese to the pan and stir to melt.
  • Pour in cream and milk, stirring to combine.
  • Season with plenty of salt and pepper, then add chopped herbs.
  • Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
  • Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

Nutrition Facts : Calories 384.1, Fat 30.8, SaturatedFat 19.3, Cholesterol 95.3, Sodium 193.2, Carbohydrate 22.8, Fiber 2.6, Sugar 3.1, Protein 6

CREAMY SCALLOPED POTATOES



Creamy Scalloped Potatoes image

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

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
2 large potatoes, peeled and thinly sliced
2 tablespoons finely chopped onion

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 POTATOES



Creamy Scalloped Potatoes image

Scalloped potatoes with lots of cheese and a hint of garlic in a creamy sauce are a classic, crowd-pleasing side dish.

Provided by Philadelphia Cooking Creme

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 1h35m

Yield 6

Number Of Ingredients 5

1 (270 g) tub PHILADELPHIA Savory Garlic Cooking Creme Cream Cheese Product
1 cup milk
⅛ teaspoon ground black pepper
3 pounds baking potatoes, peeled, very thinly sliced
⅔ cup KRAFT 100% Grated Parmesan Cheese

Steps:

  • Heat oven to 350 degrees F.
  • Whisk Cooking Creme, milk and pepper until well blended.
  • Layer half each of the potatoes, Cooking Creme mixture and Parmesan in shallow 2-L casserole dish sprayed with cooking spray. Repeat layers; cover.
  • Bake 1 hour 15 min. or until potatoes are tender and sauce is hot and bubbly, uncovering after 45 min.

Nutrition Facts : Calories 310 calories, Carbohydrate 45.1 g, Cholesterol 35.5 mg, Fat 10 g, Fiber 5 g, Protein 13.2 g, SaturatedFat 6.3 g, Sodium 556.7 mg, Sugar 3.7 g

CREAMY SCALLOPED POTATOES



Creamy Scalloped Potatoes image

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

6 medium boiling or baking potatoes (2 pounds)
3 tablespoons butter or margarine
1 small onion, finely chopped (1/4 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 tablespoon butter or margarine

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

SCALLOPED POTATOES AND HAM - PIONEER WOMAN



Scalloped Potatoes and Ham - Pioneer Woman image

Once again Ree Drummond hits it out of the ballpark. This recipe is terrific and terrific for leftover holiday ham. Rich, creamy....just plain delish!! The only modification I made was that I added 1 Tbsp of garlic powder to the cream mixture for taste, feel free to add more. Definately give this one a try, you won't regret it.

Provided by Johnsdeere

Categories     One Dish Meal

Time 1h20m

Yield 12 , 12 serving(s)

Number Of Ingredients 11

3 lbs russet potatoes or 3 lbs yukon gold potatoes, Washed Thoroughly
2 tablespoons butter
1 yellow onion, diced
3 cups ham, diced
1 1/2 cups half-and-half
1 1/2 cups heavy cream
1/4 cup flour
black pepper
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
parsley, chopped (optional)

Steps:

  • Preheat oven to 350 degrees. Butter a large casserole dish.
  • Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.
  • Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.).
  • Combine the two grated cheeses. Set aside.
  • Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.
  • Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.
  • Cut into squares and serve. Sprinkle on chopped parsley if you'd like!

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