Mommas Scalloped Potatoes Recipes

MOM'S SCALLOPED POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
• Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
• Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
• Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
• Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

MAMA MOE'S SCALLOPED POTATOES

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.

MOM'S SCALLOPED POTATOES

Steps:

• Thinly slice potatoes, cover with cold water and set aside.
• In medium saucepan, melt butter. Stir in flour until no lumps remain, add milk and whisk until combined.
• Cook milk and flour mixture until thick enough to coat the back of a spoon.
• Grease a 2 qt casserole dish.
• layer 1/3 sliced potatoes.
• 1/2 of onion.
• 1/3 white sauce.
• Repeat layers, finishing up with potatoes and sauce.
• Dot with butter.
• Cover and bake 30 minutes at 350 degrees.
• Uncover and back an additional 1 hour.

MAMA'S SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray.
• In a large bowl, combine the evaporated milk, flour, paprika, seasoning salt, nutmeg, cayenne, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the potatoes, onions and zucchini and toss to coat, making sure to separate the vegetable slices.
• Pour the mixture into the prepared baking dish, distribute the vegetables evenly, and then flatten the top with a rubber spatula. Sprinkle with the Parmesan and bake until crispy on top and the potatoes are tender, 45 minutes to 1 hour.
• Let sit for 10 minutes to set. Garnish with green onions before serving.

MOM'S SCALLOPED POTATOES

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.

MOM'S SCALLOPED POTATOES RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees F. Coat a 2-quart casserole dish with cooking spray In a large bowl, combine soup, milk, sour cream, onion powder, salt, and pepper. Add potatoes and toss until evenly coated. Place in prepared casserole dish. Sprinkle with paprika, cover, and bake 25 minutes. Remove cover and bake an additional 35 to 40 minutes, or until golden on top. Sprinkle with the scallions and serve immediately.

MOM'S RED SCALLOPED POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
• Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
• Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
• Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

MOM'S SCALLOPED POTATOES

Steps:

• Preheat your oven to 400 degrees.
• Coat a large glass baking dish (the size of a lasagna pan) in butter to prevent the potatoes from sticking.
• In a bowl, mix the cream of mushroom, cream of chicken soup and milk and whisk to combine.
• Start layering the soup mix, potatoes, onions and cheese ending in cheese (make sure the top layer is double the cheese as the layers of cheese in between).
• Dot the top of the potatoes with butter and cover the pan with foil.
• Bake the potatoes covered for an hour and a half or until somewhat fork tender. Take the cover off and cook them for an additional 30 minutes.

MOM'S SCALLOPED POTATOES AND HAM

Steps:

• In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper., Cover and cook on low for 8-10 hours or until potatoes are tender.