No Fail Scalloped Potato 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

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

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.

Nutrition Facts : Calories 615.3, Fat 32.1, SaturatedFat 20, Cholesterol 103.2, Sodium 715.6, Carbohydrate 68.7, Fiber 7.3, Sugar 2.7, Protein 15.5

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Ultra creamy and rich, these cheesy scalloped potatoes are full of great classic flavors!

Provided by The Chunky Chef

Categories     Side Dish

Time 1h50m

Number Of Ingredients 19

1 1/4 lbs red potatoes, (washed, but not peeled)
1 1/4 lbs Yukon gold potatoes, (washed, but not peeled)
1 onion, sliced thinly
3 Tbsp butter
3 Tbsp all purpose flour
2 cloves garlic, minced
1 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp paprika
salt and pepper, to taste
2 cups whole milk
1 cup cheddar cheese (shredded)
1/2 cup gruyere cheese (shredded)
1/4 cup Parmesan cheese (grated)
fresh chives, for garnish
fresh parsley, for garnish
additional 1/4 cup cheddar cheese, shredded
additional 1/4 cup gruyere cheese, shredded
additional 2 Tbsp Parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F. Butter a 2 quart casserole dish and set aside.
  • Slice potatoes in 1/8" thin slices (I use this mandoline slicer), and set aside.
  • Add butter to medium saucepan, and heat over MED heat. When butter is melted, add garlic and saute for 1 minute, until fragrant. Add flour, whisk, and cook 1 minute. Slowly add milk, whisking continuously, until no lumps remain. Whisk over MED heat until mixture is thick and coats the back of a spoon.
  • Turn off heat, add cheeses, dry mustard, thyme, paprika, salt and pepper, and stir until smooth.
  • Layer half the potatoes and onion slices in prepared casserole dish, pour approximately half of the cheese sauce over potatoes and let sit for a minute. Repeat with remaining potatoes, onions, and cheese sauce.
  • Sprinkle top of potatoes with gruyere, cheddar and Parmesan. Spray aluminum foil with cooking spray, then cover the casserole dish (sprayed side down). Place casserole on a baking sheet and bake for 60 minutes.
  • Remove foil and bake uncovered an additional 25-30 minutes. Potatoes should be tender and cheese melted. Broil on HIGH for a minute or two for extra browning and crispiness.
  • Sprinkle top with chives and parsley and serve.

Nutrition Facts : Calories 310 kcal, Carbohydrate 27 g, Protein 16 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 336 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 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

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

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.

Nutrition Facts : Calories 431.7, Fat 20.9, SaturatedFat 13.1, Cholesterol 58.6, Sodium 213.3, Carbohydrate 54.5, Fiber 5.9, Sugar 2.1, Protein 8.6

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

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.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

COMFORTING SCALLOPED POTATOES



Comforting Scalloped Potatoes image

Spread warm wishes and full bellies with this delightful dish from Amber Wilson of For The Love Of The South

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h10m

Yield 4

Number Of Ingredients 8

2 pounds Yukon Gold potatoes, peeled, sliced 1/4-inch thick
1 whole garlic clove
4 tablespoons unsalted butter, melted, plus more for greasing pan
2 cups heavy cream
1 tablespoon fresh thyme, leaves only
1 cup freshly grated Parmesan cheese, divided
Salt and pepper to taste
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. The sheet will catch any spills in the oven later on.
  • Place the potato slices in a large pot and cover with cold water. Season with salt and bring to boil for 5 minutes. Drain in a colander and allow the potatoes to steam for 1 minute.
  • Rub a 10-inch baking dish with the garlic clove and generously butter the dish. Finely chop the garlic. Set aside.
  • With the heat off, transfer the potatoes back to the pot and add heavy cream, thyme, half of the Parmesan cheese, chopped garlic, melted butter, salt and pepper. Stir all of the ingredients together until the potatoes are well coated.
  • Layer the potatoes on top of each other in the buttered baking dish. Pour any remaining liquid on top of the potatoes. Place the baking dish on the prepared baking sheet. Cover the baking dish with foil and bake for 40 minutes. Remove the foil from the baking dish, add the remaining cheese and bake for 15-20 minutes, or until golden brown.

Nutrition Facts : Calories 779.6 calories, Carbohydrate 45.3 g, Cholesterol 211.2 mg, Fat 61.5 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 38.2 g, Sodium 405.1 mg, Sugar 0.3 g

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 Kraft Heinz

Yield Makes 16 servings, 1/2 cup each.

Number Of Ingredients 9

onion, chopped
oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
can (14-1/2 oz.) chicken broth
Tbsp. GREY POUPON Harvest Coarse Ground Mustard
lb. red potatoes (about 3), peeled, thinly sliced
round buttery crackers, crushed
Tbsp. KRAFT Grated Parmesan Cheese
Tbsp. butter, melted
tsp. chopped fresh parsley

Steps:

  • 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.

HAM AND SCALLOPED POTATOES



Ham and Scalloped Potatoes image

This is what we call quick and easy comfort. This deliciously creamy ham and scalloped potato casserole recipe goes with almost every dinner and only requires 20 minutes of prep, followed by a slow bake in the oven-making this hearty side dish your perfect go-to recipe for potatoes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 8

4 tablespoons butter
1 small onion, finely chopped (1/4 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)
1 1/2 cups cubed fully cooked ham

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with 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.
  • Mix potatoes and ham in casserole; gently press down so surface is even. Pour sauce over potato mixture. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover and bake 30 minutes. Uncover and 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 300, Carbohydrate 33 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 6 g, TransFat 1/2 g

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