Nopeelscallopedpotatoes Recipes

SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
• Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes.
• Add flour and garlic and saute 1 minute.
• While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently.
• Remove from heat. Stir in cheese.
• Season with salt and pepper to taste (you'll need about 1 tsp salt). Cover pan with lid and set aside.
• Peel potatoes and slice into 1/6-inch slices using a mandolin. Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated).
• Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.
• Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 - 70 minutes*.
• Garnish with parsley if desired and serve warm.

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.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

NO PEEL SCALLOPED POTATOES

Steps:

• Combine all ingredients and pour into greased 9"x13" baking pan; bake, uncovered, at 350° for 45-60 minutes until bubbly and lightly browned.
• This can be made with frozen hash browns, it will just take the longer time to bake.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

HOLIDAY SCALLOPED POTATOES

Steps:

• Heat oven to 350 degrees.
• Melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute.
• Add onion and sauté until it turns soft and begins to brown, about 4 minutes.
• Add garlic and sauté until fragrant, about 30 seconds.
• Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer.
• Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
• Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese.
• Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.