Fool Proof Scalloped Potatoes Recipes

SCALLOPED POTATOES

Steps:

• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over potatoes.
• Repeat with second layer of potatoes and cheese sauce.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color.
• Bake uncovered for about 1 hour at 350°F.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
• Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

SCALLOPED POTATOES

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).

NEVER-FAIL SCALLOPED POTATOES

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.

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

SCALLOPED POTATOES

Steps:

• Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.
• Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.
• Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top.
• Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 to 90 minutes. Remove from oven and serve immediately.

COMFORTING SCALLOPED POTATOES

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.

SCALLOPED POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
• Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
• Bring to a boil, then remove from heat.
• Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
• Pour the sauce on top of the potatoes, then sprinkle with parmesan.
• Bake for about 1 hour, until the top is bubbly and golden brown.
• Sprinkle chopped parsley on top, then serve.
• Enjoy!

QUICK SCALLOPED POTATOES

Steps:

• Heatoven to 425 degrees.
• Melt butter in large Dutch oven over medium-high heat until foaming subsides.
• Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.
• Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds.
• Add potatoes, chicken broth, cream, and bay leaves and bring to simmer.
• Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes.
• Discard bay leaves.
• Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese.
• Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.
• Cool 10 minutes before serving.