Holidayscallopedpotatoes Recipes

SCALLOPED POTATOES

Scalloped Potatoes image

My idea of the BEST Scalloped Potatoes! These are rich and creamy and have just the right amount of cheesy flavor. The sauce has the perfect consistency and the potatoes are perfectly baked. A staple side dish recipe that's perfect for weekends and holiday dinners.

Provided by Jaclyn

Time 1h40m

Number Of Ingredients 9

Ingredients

3 Tbsp (26g) butter
1 cup chopped yellow onion
3 Tbsp (42g) all-purpose flour
1 Tbsp minced garlic
Salt and freshly ground black pepper
2 3/4 cups (650ml) whole milk
1 1/4 cups (5 oz) shredded sharp white cheddar cheese
2 3/4 lbs red potatoes
1 Tbsp minced fresh parsley ((optional))

Steps:

Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes.
Add flour and garlic and saute 1 minute.
While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently.
Remove from heat. Stir in cheese.
Season with salt and pepper to taste (you'll need about 1 tsp salt). Cover pan with lid and set aside.
Peel potatoes and slice into 1/6-inch slices using a mandolin. Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated).
Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.
Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 - 70 minutes*.
Garnish with parsley if desired and serve warm.

Nutrition Facts : Calories 322 kcal, Carbohydrate 40 g, Protein 9 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 38 mg, Sodium 225 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

HOLIDAY SCALLOPED POTATOES

Holiday Scalloped Potatoes image

Make and share this Holiday Scalloped Potatoes recipe from Food.com.

Provided by swissms

Categories Potato

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 small onion, minced
2 medium garlic cloves, minced (about 2 teaspoons)
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
1/2 teaspoon ground black pepper
4 lbs russet potatoes, peeled and cut into 1/8- inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Steps:

Heat oven to 350 degrees.
Melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute.
Add onion and sauté until it turns soft and begins to brown, about 4 minutes.
Add garlic and sauté until fragrant, about 30 seconds.
Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer.
Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese.
Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.

MAKE-AHEAD SCALLOPED POTATOES

Make-Ahead Scalloped Potatoes image

After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup.

Provided by Taste of Home

Categories Side Dishes

Time 2h5m

Yield about 20 servings.

Number Of Ingredients 7

Ingredients

8 pounds potatoes, peeled and thinly sliced
2 large onions, thinly sliced
1/3 cup all-purpose flour
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2-2/3 cups whole milk
Salt and pepper to taste
2 cups shredded cheddar cheese

Steps:

In two greased 13x9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

HOLIDAY POTATO BAKE

Holiday Potato Bake image

I have made this at Thanksgiving and Christmas for the past several years; my family requests this dish all the time, even when it's not a holiday! Happy, cherished family memories. -Vickie West, Long Beach, California

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 pounds potatoes, peeled and cut into 1/2-inch cubes
3 medium carrots, shredded
3 celery ribs, trimmed and diced
1 medium onion, diced
2 cups shredded sharp cheddar cheese, divided
1/2 cup butter, cubed
4 ounces cream cheese, softened
1/4 cup plus 1 tablespoon minced fresh parsley, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped ripe olives

Steps:

Preheat oven to 350°. Place potatoes, carrots, celery and onion in a Dutch oven; add water to cover. Cook, covered, until vegetables are almost tender, 8-10 minutes. Drain. Return to Dutch oven; toss with 1-3/4 cups cheddar cheese, butter, cream cheese, 1/4 cup parsley, salt and pepper., Transfer to a greased 13x9-in. baking dish. Top with olives and remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 15-20 minutes. To serve, sprinkle with remaining parsley.

Nutrition Facts : Calories 271 calories, Fat 19g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 375mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

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