Good Housekeeping Scalloped Potatoes Recipes

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SCALLOPED POTATOES WITH GREEN ONIONS



Scalloped Potatoes with Green Onions image

Green onions add a subtle kick to this creamy potato casserole.

Categories     casserole     comfort food     potatoes

Time 1h45m

Yield 8

Number Of Ingredients 7

3 tbsp. margarine or butter
1 bunch green onions
3 tbsp. all-purpose flour
2 3/4 c. milk
4 lb. all-purpose potatoes
salt and pepper
1/2 c. freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F. Lightly grease 13" by 9" glass or ceramic baking dish, or 2 1/2-quart gratin dish. In 5- to 6-quart saucepot, melt margarine on medium. Meanwhile, thinly slice green onions, reserving 2 tablespoons green tops.
  • To margarine in saucepot, add sliced green onions and cook 5 minutes or until tender, stirring occasionally. Add flour and cook 1 minute, stirring constantly. With wire whisk, gradually whisk in milk. Cook on medium 6 to 7 minutes or until mixture boils and thickens, stirring constantly. Stir in potatoes, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cook 5 minutes, stirring gently; remove from heat.
  • Transfer potato mixture to prepared baking dish, spreading evenly; sprinkle with Parmesan. Cover with foil sprayed with nonstick cooking spray, and bake 1 hour. Uncover dish; reset oven control to broil. Broil, 6 inches from heat source, 5 minutes or until Parmesan is golden. Sprinkle with reserved green onions.

Nutrition Facts : Calories 295 calories

SCALLOPED POTATOES



Scalloped Potatoes image

You can always count on scalloped potatoes to make simple dinners spectacular! And you can count on this easy recipe to result in the creamy and rich scalloped potatoes everyone craves.

Provided by BHG Test Kitchen

Time 2h5m

Number Of Ingredients 8

1 cup chopped onion (1 large)
2 cloves garlic, minced
0.25 cup butter or margarine
0.25 cup all-purpose flour
0.5 teaspoon salt
0.25 teaspoon black pepper
2.5 cup milk
8 cup thinly sliced red, white, long white, or yellow potatoes (about 2-1/2 pounds)

Steps:

  • For sauce, in a medium saucepan cook onion and garlic in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
  • Place half the sliced potatoes in a greased 3-quart rectangular dish. Top with half the sauce. Repeat layers.
  • Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake for 40 to 50 minutes more or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving.
  • Makes 10 servings.

Nutrition Facts : Calories 178 kcal, Carbohydrate 27 g, Cholesterol 17 mg, Protein 5 g, SaturatedFat 4 g, Sodium 183 mg, Sugar 6 g, Fat 6 g, UnsaturatedFat 2 g

THE BEST SCALLOPED POTATOES



The Best Scalloped Potatoes image

Creamy, cheesy and perfectly indulgent, scalloped potatoes are a classic for good reason. While cooking, the starch from the potatoes thickens the cream into a luscious sauce while the cheesy topping becomes golden and nutty in the oven. Allowing the casserole to rest for 10 minutes before serving makes it easier to slice.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter, plus more for the baking dish
4 medium russet potatoes (about 2 pounds)
1 1/2 cups heavy cream
1/2 cup whole milk
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup shredded Gruyere (about 4 ounces)
1/2 cup finely grated Parmesan (about 1 1/2 ounces)

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with unsalted butter.
  • Peel the potatoes and cut them into 1/8-inch-thick slices using a mandoline or sharp knife.
  • Add the sliced potatoes, heavy cream, whole milk, 2 tablespoons butter, garlic, thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and the nutmeg to a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are tender and almost cooked through but still hold their shape, about 5 minutes. (They should not be soft and falling apart.) Remove the saucepan from the heat.
  • Add the Gruyere and Parmesan, stirring gently to combine. Pour the potato mixture into the prepared baking dish. Bake until the top is light golden brown and the potatoes are cooked through and tender, about 45 minutes. Let rest for 10 minutes before serving.

SCALLOPED POTATOES - GOOD HOUSEKEEPING



SCALLOPED POTATOES - GOOD HOUSEKEEPING image

Categories     Potato

Number Of Ingredients 9

3 T. Butter or Marg.
2/3 Cup Minced Onions
3 T. Flour
Grated Cheese
1 1/2 Tsp. Salt
Dash of Pepper
1 1/2 Cups of Milk
4 Medium Potatoes, thinly sliced
Paprika for garnish

Steps:

  • Preheat oven to 375F. In medium saucepan over medium heat, in hot butter or marg. cook onions until tender, about 5 minutes. Stire in flour, salt & pepper until blended. Gradullay stir in milk and cook, stirring constantly, add cheese and stir until mixture thickens. In a 2 quart casserole, arrange half the potatoes in a layer; pour half the sauce on top; repeat. Sprinkle with paprika. Bake, covered, 45 minutes. Uncover and bake 15 minutes or until tender.

SCALLOPED POTATOES WITH LEEKS AND CREAM



Scalloped Potatoes With Leeks and Cream image

This recipe has gotten rave reviews each time I have made it over the years. Only use the white and pale green parts of the leeks.

Provided by Miss V

Categories     Potato

Time 2h

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup butter
2 lbs sliced leeks
1 tablespoon butter
2 cups whipping cream
3 garlic cloves
4 lbs yukon gold potatoes
2 cups grated white cheddar cheese
1/2 cup parmesan cheese

Steps:

  • preheat oven to 375 degrees.
  • Melt 1/4 cup butter in heavy large skillet over medium heat. Add sliced leaks and stir to coat. Reduce heat to medium low.
  • Cover and cook until leeks are tender, stirring occasionally, about 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes.
  • rub 9x13 inch baking dish with 1 Tablespoon butter.
  • Mix cream and garlic in small bowl.
  • Arrange half of potatoes in prepared dish. Season generously with salt and pepper. Cover with leeks. Sprinkle with half of cheese. Ladle half of cream mixture over potatoes and leeks. Repeat layering with remaining potatoes, cheese (you may use either white cheddar or Gruyere cheese). and cream mixture. Sprinkle with Parmesan.
  • This can be prepared 6 hours ahead. Cover and refrigerate.
  • Let stand 1 hour at room temperature before baking. Bake until potatoes are tender and top is deep golden brown, about 1 hours and 15 minutes. Let stand 15 minutes at room temperature before serving.

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Simple, yummy scalloped potatoes!

Provided by Kim

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

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.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g

SCALLOPED POTATOES



Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 cup)
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
6 medium peeled or unpeeled potatoes, thinly sliced (6 cups)

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).

Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

EASY SCALLOPED POTATOES



Easy Scalloped Potatoes image

This recipe is so simple and so good. Goes great with any kind of meat and vegetable. Adjust the amount of ingredients according to the size of your casserole dish

Provided by Shelz11

Categories     Potato

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 7

4 potatoes
1 medium onion (optional)
4 tablespoons flour
3 tablespoons butter
salt
pepper
1 cup milk (low fat or fat free is fine)

Steps:

  • Start by slicing the potatoes about 1/8-1/4 inch thick.
  • You may peel them first if you like.
  • In a casserole dish, lay down a single layer of potatoes.
  • Put some onion of top if you like.
  • Sprinkle lightly with flour, salt, and peper.
  • (If you like it really creamy, add more flour) Place 2-3 tabs of butter on top Repeat the layers to the top of the casserole dish.
  • Pour the milk over the top of the potatoes until the dish is about 2/3 full.
  • Bake at 375F for 1 hour.

OLD-FASHIONED SCALLOPED POTATOES



Old-Fashioned Scalloped Potatoes image

This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 1 serving.

Number Of Ingredients 7

3-1/2 teaspoons butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup milk
1 cup sliced peeled potatoes
1 tablespoon finely chopped onion

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.

Nutrition Facts :

SCALLOPED POTATOES RECIPE BY TASTY



Scalloped Potatoes Recipe by Tasty image

Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories     Sides

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3 yukon potatoes, peeled
2 tablespoons grated parmesan cheese
fresh parsley, chopped, for garnish

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!

Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams

SCALLOPED POTATOES



Scalloped potatoes image

Impress guests with these deliciously creamy scalloped potatoes flavoured with garlic and parmesan. They're a great side dish for many dinners

Provided by Adam Bush

Categories     Side dish

Time 2h10m

Number Of Ingredients 8

50g unsalted butter, plus extra for the dish
1 onion, thinly sliced
2 garlic cloves, chopped
50g plain flour
500ml whole milk
250ml chicken or vegetable stock
1kg Maris Piper potatoes, thinly sliced (use a mandoline for the best results)
75g parmesan, finely grated

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
  • Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.

Nutrition Facts : Calories 269 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.41 milligram of sodium

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

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.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

HOME-STYLE SCALLOPED POTATOES



Home-Style Scalloped Potatoes image

The secret to a good scalloped potato dish is to make sure it has plenty of creamy sauce, which this recipe has. My husband and sons rate this simply delicious potato casserole the "best ever" and request it often.-Christine Eilers, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 7

1/3 cup chopped onion
5 tablespoons butter
5 tablespoons all-purpose flour
1-1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes

Steps:

  • Preheat oven to 350°. In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until sauce is thickened., Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 925mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

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