Moms Red Scalloped Potatoes Recipes

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MOM'S SCALLOPED POTATOES WITHOUT CHEESE



Mom's Scalloped Potatoes Without Cheese image

Mom's Scalloped Potatoes are crispy on the outside, buttery soft on the inside. Made the old-fashioned way without cheese, this is simply the best scalloped potatoes recipe!

Provided by Mamma C

Categories     Side Dish

Time 2h5m

Number Of Ingredients 7

6 tablespoons salted butter ((plus enough to grease the pan))
3 pounds red potatoes (see notes) ((9 large potatoes, peeled & sliced into 1/8-inch-thick rounds))
3/4 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon onion powder
1/4 cup all-purpose flour ((divided use))
1 1/2 cups milk ((whole or 2%))

Steps:

  • Generously grease a 9x13 pan with butter. Peel all of the potatoes. Preheat the oven to 375 degrees F.
  • Stir the salt, pepper and onion powder in a tiny bowl until combined. Divide it into three sections.
  • You will be making three layers of potatoes in the pan. Start by slicing 1 pound of potatoes (about 3 medium-to-large red potatoes) thinly (1/8-inch thick). A mandoline works well for this, but you could use a box grater or a food processor.
  • Blot the slices with paper towels to dry them and arrange them evenly in the pan, overlapping slightly and stacking as needed. (Continue blotting the potatoes with a paper towel as needed. You don't want soggy potatoes.)
  • Sprinkle on 1/3 of the total salt, pepper and onion powder mixture. Sprinkle 1 1/2 tablespoons of flour over the potatoes. Cut up 2 tablespoons of butter into squares and dot them over the potatoes.
  • Slice another pound of potatoes as before and blot them dry. Arrange them in a new layer in the pan, stacking as needed. Sprinkle on half of the remaining salt, pepper, onion powder. Sprinkle on 1 1/2 tablespoons of flour, reserving an even tablespoon of flour for the top layer. Cut up 2 tablespoons of butter and dot the butter over the potatoes.
  • Slice your final pound of potatoes as previously and blot them dry. Arrange the potatoes in an even layer, stacking as needed. Sprinkle on the remaining salt, pepper, onion powder. Evenly sprinkle on 1 tablespoon of flour (avoid having clumps of flour on the top layer, or you'll have raw flour on top after baking.) Cut up 2 tablespoons of butter and dot the pieces over the potatoes.
  • Pour the milk over the potatoes to fill the bottom of the pan and barely cover the potatoes.
  • Bake uncovered for 70-80 minutes. The potatoes are done when the entire surface is golden brown and crispy. The edges of the pan will have dark brown crust. (Watch the potatoes carefully starting at the 65-minute mark, since oven times vary.)
  • Refrigerate leftovers for up to five days. Reheat leftovers in the microwave.

Nutrition Facts : Calories 189 kcal, Carbohydrate 25 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 100 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

MOM'S RED SCALLOPED POTATOES



Mom's Red Scalloped Potatoes image

Very rich, cheesy, and creamy. After trying most of the top rated recipes on this site, I still think my Mom's is the best. Total comfort food. More like a cheesy potato casserole.

Provided by metzstar

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

8 large red potatoes
3 tablespoons butter
1 onion, chopped
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of broccoli soup
1 (10.75 ounce) can condensed cream of celery soup
1 cup milk
salt and pepper to taste
4 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 54.9 g, Cholesterol 63.1 mg, Fat 21.6 g, Fiber 5.6 g, Protein 18.7 g, SaturatedFat 12.7 g, Sodium 746.7 mg, Sugar 5.9 g

MAMA'S SCALLOPED POTATOES



Mama's Scalloped Potatoes image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Cooking spray
12 ounces evaporated skim milk
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon all-purpose seasoning salt, such as Spike
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3 medium baking potatoes, thinly sliced
1 medium onion, thinly sliced into rings
1 small zucchini, thinly sliced
1/2 cup freshly grated Parmesan
2 tablespoons chopped green onions, green part only, for garnish

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



Mom's Scalloped Potatoes image

Make and share this Mom's Scalloped Potatoes recipe from Food.com.

Provided by Eileen C.

Categories     Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs potatoes
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1/4 cup onion

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.

MOM'S SCALLOPED POTATOES AND HAM



Mom's Scalloped Potatoes and Ham image

Mom's friend gave her this recipe for Crock-Pot scalloped potatoes and ham years ago, and she shared it with me. When we have leftover ham to use up, it's the most-requested recipe at my house. -Kelly Graham, St. Thomas, Ontario

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 8h20m

Yield 9 servings.

Number Of Ingredients 7

10 medium potatoes (about 3 pounds), peeled and thinly sliced
3 cups cubed fully cooked ham
2 large onions, thinly sliced
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon paprika
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 344 calories, Fat 13g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 995mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!

Provided by Jane Boswell-Purdy

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

3 pounds potatoes, thinly sliced
½ onion, thinly sliced
9 tablespoons all-purpose flour, divided
6 tablespoons butter, diced and divided
salt and ground black pepper to taste
3 cups whole milk, or as needed

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.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g

MOM'S SCALLOPED POTATOES



Mom's Scalloped Potatoes image

I only get to enjoy these potatoes two times a year, Christmas and Thanksgiving. I am 2 1/2 months pregnant and have been craving them lately. I think anyone who loves comfort classics will enjoy this recipe as it goes great with anything especially prime rib, turkey, or ham. I hope you enjoy it as much as I do!

Provided by cervantesbrandi

Categories     Potato

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 7

12 large red potatoes (thinly sliced, I use a mandolin slicer)
1 large yellow onion (thinly sliced, I use a mandolin slicer)
4 cups cheddar cheese (sometimes I use both cheddar and gruyere)
1 (8 ounce) can cream of mushroom soup
1 (8 ounce) can cream of chicken soup
2 tablespoons butter
1/3 cup milk

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 CHEESE POTATOES RECIPE



Mom's Cheese Potatoes Recipe image

Mom's Cheese Potatoes were a Sunday staple at our house. It's not hard to see why. They are so yummy, quick and easy to make, and are very inexpensive. You will love this recipe.

Provided by Camille Beckstrand

Categories     Side Dish

Time 50m

Number Of Ingredients 6

6 russet potatoes (peeled and cubed)
10.5 ounces cream of chicken soup (1 can)
¼ cup sour cream
¾ cup shredded cheddar cheese
2 Tablespoons butter (melted)
2 Tablespoons chopped onion

Steps:

  • Cut up potatoes into cubes and boil them until they are fork tender.
  • In a medium sized mixing bowl, mix together soup, sour cream, cheese, butter and onion.
  • Place cooked potatoes in a 9 x 9 inch glass pan.
  • Pour soup/cheese mix over cooked potatoes and mix in a little bit.
  • Bake uncovered for 35-40 minutes at 350 degrees.

Nutrition Facts : Calories 242 kcal, Carbohydrate 32 g, Protein 7 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 366 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

RED SCALLOPED POTATOES



Red Scalloped Potatoes image

"Here's a different way to serve red potatoes," shares Clara Honeyager from her Mukwonago, Wisconsin country home. "Their slightly tangy flavor always appeals to a crowd."

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 10-12 servings.

Number Of Ingredients 9

3 pounds small red potatoes, quartered
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups sliced onions
1 cup milk
1/4 cup thinly sliced green onions
1 teaspoon dill weed
1 teaspoon dried marjoram
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a ungreased 13-in. x 9-in. baking pan. In a large bowl, combine the remaining ingredients; pour over potatoes. , Cover and bake at 350° for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender.

Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 344mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

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