Old Style Scalloped Potatoes Recipes

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OLD FASHION SCALLOPED POTATOES



Old Fashion Scalloped Potatoes image

Old Fashion Scalloped Potatoes (AKA Au Gratin Potatoes) just like grandma made are the perfect side dish for almost any meal. Just follow these easy step by step photo instructions for this classic homemade dish.

Provided by Dan Mikesell AKA DrDan

Categories     Potato

Time 1h20m

Number Of Ingredients 8

6 medium potatoes (4 cups prepared)
3 tablespoons butter
3 tablespoons AP flour
1 ½ cup milk
1 teaspoon salt
⅙ teaspoon cayenne pepper (optional)
1 ½ cup shredded cheddar cheese (or cheese of choice)
1 sprinkle paprika (optional)

Steps:

  • Preheat oven to 350, not convection.
  • Slice 5-6 medium russet potatoes about 1/8 inch to make about 4 cups. If you have crazy ninja knife skills, you can do this by hand, but a mandolin is a good thing here. The setting on mine for this is "thin."
  • Rinse the potato slices in a bowl of cold water. Let soak until ready to use then dry a bit with a paper towel.
  • Start the sauce with 3 tablespoons butter over medium heat in a large pan. When melted, add 3 tablespoons flour and whisk for a few minutes. Add 1 ½ cup milk. Frequently whisk for a couple of minutes and add 1 teaspoon salt and ⅙ teaspoon cayenne pepper (optional.) Bring to a light boil and whisk contentiously, and this will start to thicken in a few more minutes.
  • Reduce heat to low and add 1 cup of cheese. I used sharp cheddar. Whisk until smooth and remove from heat.
  • Layer half of the potatoes into a casserole dish (6 by 9 inches) that has been sprayed with PAM. Put them in individually, so they are not stuck together. Do not just dump them in.
  • Pour half the cheese sauce over the first half of the potatoes.
  • Add the second half of the potatoes, then rest of the cheese sauce. Now top with ½ cup of shredded cheese. Give a light sprinkle of paprika (an old fashion touch.)
  • Bake until potatoes are "fork-tender." This will be about an hour or a little more. Let sit for 5-10 minutes before serving.

Nutrition Facts : Calories 276 kcal, Carbohydrate 34 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 487 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

OLD IRISH SCALLOPED POTATOES



Old Irish Scalloped Potatoes image

A simple scalloped potato recipe passed down from my Irish ancestors, using ingredients you have on hand.

Provided by Sheila Dortch Stockdale

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 4

6 potatoes, peeled and thinly sliced
½ cup butter, cut into thin slices
salt and ground black pepper to taste
1 pint half-and-half

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange thinly sliced potatoes in a 9x13-inch baking dish.
  • Layer butter slices on top of potatoes. Season with salt and black pepper.
  • Pour half-and-half evenly over potato mixture.
  • Bake in preheated oven until sauce has thickened and potatoes are tender, 45 to 60 minutes.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 30.9 g, Cholesterol 56.4 mg, Fat 19.7 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 12.3 g, Sodium 120 mg, Sugar 1.4 g

BAKED SCALLOPED POTATOES



Baked Scalloped Potatoes image

A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half.

Provided by Denyse

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups milk
1 onion, diced
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
  • Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
  • Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 41 g, Cholesterol 3 mg, Fat 3.3 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 1 g, Sodium 270.3 mg, Sugar 4.3 g

HOME STYLE SCALLOPED POTATOES



Home Style Scalloped Potatoes image

Make and share this Home Style Scalloped Potatoes recipe from Food.com.

Provided by Julesong

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

1/3 cup chopped onion
5 tablespoons butter
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes

Steps:

  • In a large saucepan, sauté onion in butter until tender.
  • Stir in flour, salt, and pepper until blended.
  • Gradually add milk and bring to a boil; cook and stir for 2 minutes or until sauce is thickened.
  • Place half of potatoes in a greased 3 quart baking dish.
  • Pour half of sauce over potatoes; repeat layers.
  • Bake, uncovered, at 350 degrees F for 60 to 70 minutes or until potatoes are tender and top is lightly browned.
  • Serve immediately; makes 8 servings.
  • Source: high school home economics book.

SCALLOPED POTATOES RECIPE BY TASTY



Scalloped Potatoes Recipe by Tasty image

Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories     Sides

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon butter
2 cloves garlic
1 tablespoon flour
1 cup milk
1 teaspoon salt
½ teaspoon pepper
3 yukon potatoes, peeled
2 tablespoons grated parmesan cheese
fresh parsley, chopped, for garnish

Steps:

  • Preheat oven to 350°F (180°C).
  • In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
  • Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
  • Bring to a boil, then remove from heat.
  • Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
  • Pour the sauce on top of the potatoes, then sprinkle with parmesan.
  • Bake for about 1 hour, until the top is bubbly and golden brown.
  • Sprinkle chopped parsley on top, then serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams

SCALLOPED POTATOES



Scalloped Potatoes image

The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple. You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Then, voila! you're ready to serve.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h5m

Yield 6

Number Of Ingredients 7

4 tablespoons butter
1 small onion, finely chopped (1/3 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)

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole with shortening or 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.
  • Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
  • Cover; bake 30 minutes. Uncover; 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 310, Carbohydrate 46 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

OLD-FASHIONED SCALLOPED POTATOES



Old-Fashioned Scalloped Potatoes image

This recipe makes a small quantity but still has old-fashioned goodness. These tender potatoes taste great with any main dish, but I especially like them with meat loaf.-Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 1 serving.

Number Of Ingredients 7

3-1/2 teaspoons butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
3/4 cup milk
1 cup sliced peeled potatoes
1 tablespoon finely chopped onion

Steps:

  • In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

Nutrition Facts :

HOW TO MAKE OLD-FASHIONED SCALLOPED POTATOES | TASTING TABLE RECIPE



How To Make Old-Fashioned Scalloped Potatoes | Tasting Table Recipe image

Learn how to make old-school scalloped potatoes from TT executive editor Karen Palmer.

Provided by Tasting Table Staff

Categories     Side Dish

Time 1h30m

Number Of Ingredients 7

1½ pounds firm, waxy potatoes (such as russets)-peeled, washed and chopped into thin slices (crosswise)
1 onion, peeled and finely chopped
¼ pound cheddar cheese, grated
Salt and pepper, to taste
4 tablespoons butter, plus more for greasing
1 egg
1¼ cups whole milk

Steps:

  • Preheat the oven to 350º. Grease a shallow, 9-by-13-inch baking dish.
  • In the dish, arrange the potato slices in layers, sprinkling each layer with onion, cheese, salt and pepper. Finish with a thick layer of cheese and dot the top with the remaining butter.
  • Beat the egg and milk together. Pour this mixture carefully over the potatoes. Cover the dish with buttered foil.
  • Bake in the center of the oven until the potatoes are tender and the topping is golden, 1½ hours. If you'd like the top to be more browned and crisp, remove the foil 15 to 20 minutes before you finishing baking. Serve warm.

Nutrition Facts : Calories 283 calories, Carbohydrate 25 g carbohydrates, Cholesterol 71 mg cholesterol, Fat 17 g fat, Fiber 3 g fiber, Protein 10 g protein, SaturatedFat 10 g saturated fat, ServingSize 0 g, Sodium 515 mg, Sugar 4 g, TransFat 1 g

OLD-FASHIONED SCALLOPED POTATOES



Old-Fashioned Scalloped Potatoes image

An easy recipe for Old-Fashioned Scalloped Potatoes, made with softened onions, an easy roux, and thinly sliced potatoes.

Categories     Potato     Side     Casserole/Gratin     Cheddar     Winter     Gourmet     Thanksgiving     Vegetarian

Yield Serves 6 to 8

Number Of Ingredients 7

2 cups thinly sliced onion
9 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups milk
2 1/2 pounds boiling potatoes
1 1/2 cups coarsely grated sharp Cheddar (about 6 ounces)
1/3 cup dry bread crumbs

Steps:

  • Preheat oven to 400°. In a skillet, cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan, melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste.
  • Peel the potatoes and slice them ⅛-inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 ½-inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, and dot it with the remaining 1 tablespoon butter, cut into bits.
  • Bake the mixture, covered with foil, in the middle of preheated oven for 20 minutes. Remove the foil and bake the potato mixture for 35 minutes more, or until the top is golden and the potatoes are tender.

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