Mamas Amazing Creamy Potatoes Recipes

MAMA MOE'S SCALLOPED POTATOES

Mama Moe's Scalloped Potatoes image

Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!

Provided by Stephanie

Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes

Time 1h15m

Yield 14

Number Of Ingredients 5

Ingredients

10 Yukon Gold potatoes, thinly sliced
¼ cup chopped white onion
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 cups shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9x13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.
Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 20.4 g, Cholesterol 31.9 mg, Fat 11.5 g, Fiber 1.8 g, Protein 9.9 g, SaturatedFat 6.7 g, Sodium 468.1 mg, Sugar 0.8 g

MAMA'S AMAZING CREAMY POTATOES

Mama's Amazing Creamy Potatoes image

My mother use to make the best red potatoes in a thick creamy white sauce. The best I remember she simply boiled the potatoes until tender and then she added whole milk and flour to make a white sauce. She seasoned with salt and pepper. I loved these potatoes and especially loved crumbling a piece of cornbread up and spooning...

Provided by Diane Atherton

Categories Other Main Dishes

Time 20m

Number Of Ingredients 9

Ingredients

6 to 8 small red new potatoes, peeled and quartered
water (just enough to cover potatoes)
1 chicken boullion cube
1/4 c butter
1 Tbsp onion flakes, dehydrated (or small amount of fresh chopped onion)
1 celery rib, sliced
1/4 c all purpose flour
1 c heavy cream
salt and pepper to taste (i used fresh ground pepper)

Steps:

1. Cover potatoes (in an appropriate size pot) with water. Add boullion cube, butter, onion flakes and celery (and a little salt). Bring to a slow boil over medium heat and cook until potatoes are tender but not mushy (7 to 8 minutes). I use red potatoes because they are a firmer potato.
2. Combine flour and just enough cream to make a smooth paste. Gradually whisk in remaining cream. Once potatoes are tender, pour cream mixture into potatoes and continue cooking until thickened. Season with salt and pepper.
3. NOTE: serve as a side dish or load it with shredded cheese, crumbled fried bacon, sour cream, green onion,...etc and eat as a meal.

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