SHEET-PAN SCALLOPED POTATOES
Provided by Valerie Bertinelli
Categories side-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Spray a large, rimmed baking sheet (18-by-13 inches).
- Melt the butter in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until lightly caramelized, 15 to 20 minutes; if the onions are browning too quickly, reduce the heat to low. When the onions are almost done, stir in the garlic and cook an additional 2 minutes to lightly toast. Remove from the heat.
- Shingle half of the potatoes in 6 or 7 even rows on the prepared baking sheet, making sure the sheet is completely covered. Season the potatoes with salt and pepper, and sprinkle with half of the fontina and Parmesan. Next, evenly spread the caramelized onions over the top; place the sauté pan back on the stovetop and reserve for later. Shingle the remaining half of the potatoes over the onions, and season with more salt and pepper.
- Turn the heat to medium under the sauté pan. Add the cream, rosemary, Dijon and lemon zest, stir together and bring to a simmer. Season with salt and then pour the cream over the potatoes; tilt the baking sheet slightly in all directions to ensure even coverage. Top with the remaining fontina and Parmesan.
- Cover the baking sheet with foil and bake for 15 minutes. Remove the foil and continue baking until the top is golden brown, the edges are crispy and the potatoes are tender, another 20 to 25 minutes. Let the cool for 15 minutes before serving.
CREAMY AND CRISPY SCALLOPED POTATOES
Creamy and crispy without a ton of butter!
Provided by mkbeatles
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
- Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
- Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
- Bake in preheated oven until the top is nicely browned, about 1 hour.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 44.4 g, Cholesterol 20.1 mg, Fat 7.2 g, Fiber 5.1 g, Protein 7 g, SaturatedFat 4.5 g, Sodium 176.3 mg, Sugar 5.1 g
SCALLOPED POTATOES
Steps:
- Preheat the oven to 350 degrees F.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
- Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.
SCALLOPED POTATOES 'N' FRANKS
"This kid-pleasing combination was requested often when our children were young," assures Sandra Scheirer of Mertztown, Pennsylvania. "Now that they're grown, they like to make it for their families because it doesn't require any fancy ingredients."
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add parsley. , Place half of the potatoes in a greased 2-qt. baking dish; top with half of the sauce. Arrange hot dogs over the sauce. Top with remaining potatoes and sauce. , Cover and bake at 350° for 1-1/2 hours or until bubbly and potatoes are tender. Uncover and bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 488 calories, Fat 32g fat (16g saturated fat), Cholesterol 76mg cholesterol, Sodium 1354mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
FANNIE FARMER'S SCALLOPED POTATOES
This is a recipe in my Fannie Farmer cookbook that I just recently found and tried. I didn't know that scalloped potatoes was such a simple dish to make.
Provided by Mysterygirl
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 C).
- Butter a 1 1/2 quart casserole.
- Cover the bottom of the casserole with a single layer of potatoes& onion.
- Sprinkle generously with salt, pepper, flour and a few dots of butter.
- Repeat until all of the potato slices & onion are used.
- Pour milk over the potato slices until the top is almost covered.
- Dot with the remaining butter.
- Bake for 1 hour or until the potatoes are soft.
Nutrition Facts : Calories 356.7, Fat 15.1, SaturatedFat 9.4, Cholesterol 43.3, Sodium 160.2, Carbohydrate 48.5, Fiber 5.3, Sugar 2.9, Protein 8.3
SCALLOPED POTATOES II
Potatoes layered with butter, milk and seasonings.
Provided by BUCHKO
Categories Scalloped Potatoes
Time 2h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
- Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
- Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 42 g, Cholesterol 35.1 mg, Fat 12.8 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 7.8 g, Sodium 120.5 mg, Sugar 6.9 g
NONNIE'S SCALLOPED POTATOES
Ever since I can remember, my grandmother (Nonnie) would make these for family dinners. It wouldn't be Christmas or Easter in our family without these potatoes as a side dish! The garlic and chopped onion amounts in the recipe may be adjusted to suit individual tastes, as with the parmesan cheese. When cutting the sticks of margarine, I usually make 9 or so pats. Your house will smell delicous after making these! NOTE: WHEN UPLOADING THIS THE FIRST TIME, THERE WAS A PROBLEM AND THE 2ND HALF OF THE DIRECTIONS WERE NOT POSTED. IT HAS BEEN FIXED. PLEASE TRY AGAIN!
Provided by PinkPaula
Categories Potato
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut one of the margarine sticks into 9 pats and place evenly spaced in the bottom of a foil-lined 9x13 inch baking pan.
- Peel and slice potatoes and place in a layer over the margarine.
- Sprinkle the potato layer with 2 tablespoons dried onion, 1 1/2 tablespoons of garlic powder, parsley, salt and pepper.
- Repeat the potato layer and onion/garlic/parsley/salt and pepper layer.
- Sprinkle 1/2 c of the flour over the layers.
- Pour 1/2 cup milk over the flour.
- Cut up next stick of butter and layer over flour/milk.
- Sprinkle generously with parmesan cheese.
- Cover with foil and bake for 1 hour.
Nutrition Facts : Calories 499.9, Fat 25.4, SaturatedFat 5.5, Cholesterol 7.6, Sodium 387.1, Carbohydrate 59.8, Fiber 6.8, Sugar 3.5, Protein 10.2
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