How Long Cook Scalloped Potatoes Recipes

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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

SCALLOPED POTATOES



Scalloped Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield about 4 to 6 side dish servings

Number Of Ingredients 7

1 clove garlic, smashed
2 tablespoons unsalted butter
2 1/4 pounds Yellow Finn potatoes or other waxy-style potato
2 cups half-and-half
1 tablespoon kosher salt
Freshly ground black pepper
Pinch nutmeg

Steps:

  • Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
  • Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
  • In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
  • Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

SLOW-COOKER SCALLOPED POTATOES



Slow-Cooker Scalloped Potatoes image

Put your slow cooker to the test with this classic creamy potato side dish. We added a little bit of flour to help thicken and stabilize the cream. Keeping the potatoes thin is the secret to this recipe's success try using a mandoline to slice them evenly.

Provided by Food Network Kitchen

Categories     side-dish

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, at room temperature
1 cup heavy cream
3/4 cup low-sodium chicken broth
4 tablespoons all-purpose flour
1 tablespoon fresh thyme leaves, lightly chopped
2 1/2 pounds Idaho potatoes, peeled and sliced about 1/8 inch thick (about 5 potatoes)
6 ounces grated Gruyere cheese (about 2 cups)
Kosher salt and freshly grated black pepper

Steps:

  • Rub the insert of a 6-quart slow cooker very lightly with the butter on the bottom and 2 inches up the sides.
  • Whisk together the cream, broth, flour and thyme in a 2-cup measuring cup.
  • Arrange 1/3 of the sliced potatoes in an even and slightly overlapping layer on the bottom of the slow cooker insert. Sprinkle 1/3 of the Gruyere over the potatoes, and add 3/4 teaspoon salt and an even grating of black pepper. Drizzle 1/3 of the cream mixture evenly over the layer. Repeat with 2 more layers of potatoes, Gruyere, salt, pepper and cream mixture.
  • Press the potatoes down firmly to make sure they are submerged. Cover the slow cooker, and cook on high until the potatoes are tender and the liquid has thickened, 4 1/2 to 5 hours. Remove the lid, and let the potatoes rest for 15 minutes. (The sauce may seem thin at first, but it will thicken as it sits.)

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

SCALLOPED POTATOES



Scalloped Potatoes image

This scalloped potatoes recipe is a traditional recipe that can be prepped the night before serving. Creamy with a cheesy topping, scalloped potatoes can easily play side dish to almost any main course. Serve scalloped potatoes with your favorite meat and watch your family fall in love.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 14 to 20

Number Of Ingredients 7

3 pounds Yukon gold potatoes, peeled, and sliced paper thin
3 cups milk
1 clove garlic
3 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
1 cup heavy cream
5 ounces Gruyere cheese, grated

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.

SIMPLE SCALLOPED POTATOES



Simple Scalloped Potatoes image

This rich side is a crowd-pleaser that can share the oven with your roasting bird (try pairing it with our Turkey with Brown-Sugar Glaze) at Thanksgiving.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h45m

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more for baking dish
1 garlic clove, smashed and peeled
3 pounds Yukon Gold potatoes, scrubbed, peeled, and thinly sliced
1 1/4 cups whole milk
1 1/4 cups heavy cream
1 teaspoon coarse salt
1/2 teaspoon ground pepper

Steps:

  • Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish and rub with garlic. Layer potatoes in dish, overlapping slightly. In a small bowl, combine milk, cream, salt, and pepper. Pour cream mixture over potatoes and dot with butter; cover with foil.
  • Place dish on a rimmed baking sheet and bake on top rack until potatoes are tender when pierced with a knife, about 1 hour. Uncover and bake until top is golden in spots, 30 to 40 minutes. Let rest 20 minutes before serving.

Nutrition Facts : Calories 308 g, Fat 18 g, Fiber 4 g, Protein 6 g, SaturatedFat 11 g

EASY SCALLOPED POTATOES



Easy Scalloped Potatoes image

This scalloped potato and cheese dish is always a winner!

Provided by sal

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 8

Number Of Ingredients 5

8 large potatoes, peeled and sliced
14 slices Cheddar cheese
½ cup all-purpose flour
1 pinch salt and pepper to taste
1 cup skim milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish.
  • Layer the bottom the casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour, salt and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Cover with aluminum foil.
  • Bake in the preheated oven until the potatoes are tender, about 45 minutes. Remove foil and return to oven; bake until cheese is bubbly and beginning to brown.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 72.6 g, Cholesterol 52.7 mg, Fat 16.9 g, Fiber 8.3 g, Protein 21.6 g, SaturatedFat 10.6 g, Sodium 343.3 mg, Sugar 4.7 g

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

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 :

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