Homespun Scalloped Potatoes Recipes
SCALLOPED POTATOES
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
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
SCALLOPED POTATOES RECIPE BY TASTY
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
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
HOMESPUN SCALLOPED POTATOES
This is from The Great American Favorite Brand Names Cookbook. I'm trying to get as many of these recipes posted before I have to return the book to the library. When I try it, I'll come back and let you know some more about it. If anyone else tries it, please do the same.
Provided by PSU Lioness
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large saucepan, combine cream cheese, milk, salt and pepper; stir over low heat until smooth. Add potatoes and chives; mix lightly.
- Spoon into 1 1/2-qt casserole; cover. Bake at 350 for 1 hour 10 minutes or until potatoes are tender. Stir before serving.
Nutrition Facts : Calories 241.9, Fat 15.1, SaturatedFat 9.5, Cholesterol 48.7, Sodium 336.6, Carbohydrate 20.9, Fiber 2.2, Sugar 0.9, Protein 6.6
NEVER FAIL SCALLOPED POTATOES
Make and share this Never Fail Scalloped Potatoes recipe from Food.com.
Provided by handbright
Categories Low Protein
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the sliced potatoes and onion and place in a greased casserole. Mix sauce in a sauce pan by combining milk, butter, cornstarch, salt and pepper. Cook until smooth. Pour over potatoes. Bake 90 minutes at 350 degrees, uncovered.
Nutrition Facts : Calories 431.7, Fat 20.9, SaturatedFat 13.1, Cholesterol 58.6, Sodium 213.3, Carbohydrate 54.5, Fiber 5.9, Sugar 2.1, Protein 8.6
MAKE-AHEAD SCALLOPED POTATOES
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
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 :
HOME-STYLE SCALLOPED POTATOES
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
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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