Never Fail 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
Calories 215 calories
Fat6g fat (4g saturated fat)
Cholesterol18mg cholesterol
Sodium523mg sodium
Carbohydrate32g carbohydrate (5g sugars
Fiber3g fiber)
Protein8g protein. Diabetic Exchanges

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.

NO-FAIL SCALLOPED POTATOES



No-Fail Scalloped Potatoes image

Add cream cheese as the secret ingredient in our No-Fail Scalloped Potatoes. Packed with flavor, this easy recipe makes a great dish to pass at a potluck.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield Makes 16 servings, 1/2 cup each.

Number Of Ingredients 9

1 onion, chopped
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (14-1/2 oz.) chicken broth
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
1-1/2 lb. red potatoes (about 3), peeled, thinly sliced
35 round buttery crackers, crushed
3 Tbsp. KRAFT Grated Parmesan Cheese
2 Tbsp. butter, melted
2 tsp. chopped fresh parsley
Calories130
Fat7 g
SaturatedFat4 g
TransFat0 g
Cholesterol20 mg
Sodium240 mg
Carbohydrate0 g
Fiber1 g
Sugar0 g
Protein3 g

Steps:

  • Heat oven to 350ºF.
  • Heat skillet on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add cream cheese, broth and mustard; mix well. Remove from heat. Add potatoes; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Mix remaining ingredients; sprinkle over potato mixture.
  • Bake 50 min. to 1 hour or until potatoes are tender. Let stand 5 min. before serving.

NEVER FAIL SCALLOPED POTATOES RECIPE - (4.4/5)



Never Fail Scalloped Potatoes Recipe - (4.4/5) image

Provided by JanetGomez

Number Of Ingredients 8

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 tablespoons pepper
1 1/2 cups fat-free milk
1/2 cup reduced-fat cheddar cheese, shredded
1 3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Steps:

  • In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 mins or until thickened. Remove from the heat; stir in cheese until blended. Place half of the potatoes in a 1 1/2 qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers. Cover and bake at 350° for 50 mins. Uncover; bake 10-15 mins longer or until bubbly and potatoes are tender.

NEVER-FAIL SCALLOPED POTATOES



Never-Fail Scalloped Potatoes image

Combining a little microwaving with traditional baking makes the potatoes tender every time - and speeds up the cooking time, too! Making the white sauce on the stove ensures a creamy result, as well. Vary the amount and type of cheese used to your personal preference.

Provided by Lise in Indiana

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

6 potatoes, peeled
salt and pepper, to taste
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 cup heavy cream
1 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon nutmeg
1/8 teaspoon black pepper
1/2 cup cheddar cheese, shredded
Calories615.3
Fat32.1
SaturatedFat20
Cholesterol103.2
Sodium715.6
Carbohydrate68.7
Fiber7.3
Sugar2.7
Protein15.5

Steps:

  • Preheat oven to 375º F. Butter a 2-3 quart casserole.
  • Slice peeled potatoes in 1/4" slices; a mandolin makes this an easy job. Place potatoes in cold water for 2 or 3 minutes. Drain, but don't dry, the potatoes and place them in the casserole.
  • Season the potatoes well with salt and pepper. Cover with a lid (or vented plastic wrap) and microwave the "wet" potatoes for 5to 7 minutes on high power.
  • Meanwhile, prepare cheese sauce: in a small saucier, melt the butter, then add the flour. Whisk and cook the flour for 2 minutes over low heat. Add the milk and cream all at once, whisking well. Cook and stir until mixture thickens. Remove from heat and stir in seasonings and cheese, blending well.
  • Using hot pads, remove potatoes from the microwave and carefully remove cover (beware of the steam!). Pour the sauce over the potatoes and stir gently with a rubber spatula to coat the potatoes evenly.
  • Smooth the top and sprinkle with additional shredded cheese, or buttered bread crumbs, if desired. Bake for 35 to 45 minutes, uncovered, until potatoes are tender and the top is golden brown. Serve immediately or at room temperature.

NEVER FAIL SCALLOPED POTATOES



Never Fail Scalloped Potatoes image

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

5 medium raw potatoes, sliced
6 tablespoons butter
salt and pepper
1 1/2 cups milk
2 tablespoons cornstarch
2 tablespoons diced onions
Calories431.7
Fat20.9
SaturatedFat13.1
Cholesterol58.6
Sodium213.3
Carbohydrate54.5
Fiber5.9
Sugar2.1
Protein8.6

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.

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