Scalloped Potato Pie Recipes

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HAM AND SCALLOPED POTATO PIE



Ham and Scalloped Potato Pie image

Traditional ham and scalloped potatoes get a delicious makeover in this savory casserole baked in a flaky pie crust.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 12

1 bag (20 oz) refrigerated home-style potato slices
3 tablespoons butter
3 tablespoons Gold Medal™ all-purpose flour
2 cups milk
1 cup shredded Swiss cheese (4 oz)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups cubed cooked ham
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
1/2 cup Progresso™ panko crispy bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon finely chopped fresh parsley

Steps:

  • Heat oven to 350°F. Cook potatoes in microwave as directed on package until tender.
  • Meanwhile, in 3-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add milk, stirring constantly. Heat to boiling; cook and stir until mixture thickens. Add Swiss cheese, salt and pepper; stir until cheese is melted. Stir in ham and cooked potatoes. Spoon mixture into frozen pie crust. Place in 9 1/2-inch deep dish pie plate or on cookie sheet. Bake 20 minutes.
  • In medium microwavable bowl, microwave remaining 1 tablespoon butter until melted. Stir in bread crumbs, Parmesan cheese and parsley. Sprinkle over pie.
  • Bake 25 minutes longer or until topping is lightly browned and filling is bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 400, Carbohydrate 35 g, Fat 3, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 870 mg

SCALLOPED POTATOES



Scalloped Potatoes image

This recipe comes from Cheryl Rogowski, whose family has been farming the rich black earth on their patch of Orange County, N.Y., for more than 50 years. They started growing Keuka Golds because the two best-known potatoes in the country - russets and Yukon Golds - did not grow well there. Keukas have yellow flesh, rich flavor and pale skin like Yukons, but they can handle the region's drastic temperature swings, short growing season, divergent soils and uneven rainfall. For this dish, Yukons work equally well.

Provided by The New York Times

Categories     side dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

3 tablespoons butter, more for greasing pie plate
4 cloves garlic, minced
1 medium leek, white and light green parts only, minced
4 small cipollini onions or 1 medium onion, finely chopped
2 tablespoons minced tarragon (or 1 to 2 teaspoons dried tarragon) plus 1 tablespoon finely chopped, for garnish
3 cups heavy cream
2 pounds (about 6 medium) Keuka Gold or Yukon Gold potatoes (unpeeled), sliced 1/8-inch thick
Kosherr salt and black pepper

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch deep-dish glass pie plate.
  • In a wide saucepan, combine 3 tablespoons butter, garlic, leek and onions. Place over medium-low heat and sauté until mixture is light golden, about 15 minutes. Add 2 tablespoons tarragon, the cream and potatoes, and mix well. Simmer gently until potatoes are barely tender, about 15 minutes. Season with salt and white pepper to taste.
  • Using a slotted spoon, transfer potatoes to pie plate, spreading them evenly and pressing lightly to compact them. Drizzle with 2 to 3 tablespoons of cream from pan. Cover with foil and bake for 40 minutes. Remove foil and continue to bake until top is light golden brown, about 10 more minutes. Remove from heat and allow to rest for 15 minutes. Garnish with a sprinkling of chopped tarragon, and serve.

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

SAUCY SCALLOPED PIE



Saucy Scalloped Pie image

This uncommon recipe features a ground beef shell and cheesy potato filling. I made this dish out of desperation one day and my family loved it.-Jan Breitkreuz, Onoway, Alberta

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

1 package (5-1/4 ounces) cheesy scalloped potatoes
1 bottle (12 ounces) chili sauce
1 tablespoon Italian seasoning
1/2 cup dry bread crumbs
1/4 cup chopped onion
1 garlic clove, minced
1 pound ground beef
1 can (8 ounces) mushroom stems and pieces, drained
2 tablespoons grated Parmesan cheese

Steps:

  • Prepare scalloped potatoes according to package directions. Meanwhile, in a small bowl, combine chili sauce and Italian seasoning. In a large bowl, combine the bread crumbs, onion, garlic and 1 cup chili sauce mixture. Crumble beef over mixture and mix well. , Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 15 minutes or until no pink remains; drain. Add mushrooms and Parmesan cheese to scalloped potatoes. Spoon into meat shell. , Bake for 10 minutes or until potatoes are golden brown. Heat the remaining chili sauce mixture; serve with individual servings.

Nutrition Facts : Calories 516 calories, Fat 17g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 2163mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 5g fiber), Protein 30g protein.

SUPER SIMPLE SCALLOPED POTATOES



Super Simple Scalloped Potatoes image

I've made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

3 cups heavy whipping cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon minced fresh thyme, optional
3 pounds russet potatoes, thinly sliced (about 10 cups)
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts : Calories 353 calories, Fat 27g fat (17g saturated fat), Cholesterol 99mg cholesterol, Sodium 390mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

SCALLOPED POTATO LOAF RECIPE BY TASTY



Scalloped Potato Loaf Recipe by Tasty image

Here's what you need: olive oil, large white onion, lean ground beef, pepper, salt, garlic powder, paprika, diced tomato, fresh spinach, russet potatoes, mozzarella cheese, fresh parsley

Provided by Julie Klink

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 large white onion, chopped
1 lb lean ground beef
½ teaspoon pepper
1 teaspoon salt
2 teaspoons garlic powder
2 teaspoons paprika
14 oz diced tomato, 1 can
6 cups fresh spinach
5 russet potatoes
13 slices mozzarella cheese
2 tablespoons fresh parsley, chopped, for garnish

Steps:

  • In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
  • Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
  • Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
  • Preheat the oven to 350˚F (180˚C).
  • Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
  • In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
  • Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
  • Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
  • Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
  • Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
  • Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
  • Place a cutting board over the loaf pan and invert the loaf.
  • Slice and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 47 grams, Fat 26 grams, Fiber 4 grams, Protein 37 grams, Sugar 7 grams

SCALLOPED POTATO PIE



Scalloped Potato Pie image

This is a very tasty recipe and different. You could serve it with some sort of meat if you wish, but we never do, we are always totally satisfied just with this and a salad.

Provided by MarieRynr

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 ready-made pie crusts (or your own two crust pie crust recipe, prepared)
5 medium potatoes
1/3 cup butter
1/2 cup thinly sliced green onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
3 tablespoons flour
1 1/2 cups half-and-half or 1 1/2 cups whole milk
1 cup shredded sharp cheddar cheese

Steps:

  • Heat oven to 375*F.
  • Peel potatoes.
  • Thinly slice them to make 4 cups.
  • Cover with water.
  • Melt butter, saute onions in this.
  • Stir in salt, pepper, dry mustard, and flour until blended.
  • Stir in half and half or milk and cook, stirring constantly, over medium heat until thickened.
  • Stir and boil one minute.
  • Remove from heat.
  • Line a 9 inch pie tin with pastry.
  • Drain potatoes.
  • Pat dry.
  • Using 1/3 cup each, layer potatoes, cheese and sauce in crust.
  • Repeat layers twice.
  • Cover with top crust.
  • Flue edge and vent top.
  • Glaze with a little milk or beaten egg yolk if desired.
  • Cover edge with foil.
  • Bake 25 minutes.
  • Remove foil and bake 30 to 35 minutes longer.

Nutrition Facts : Calories 461.7, Fat 28.1, SaturatedFat 12.7, Cholesterol 51.9, Sodium 678, Carbohydrate 43.9, Fiber 3.5, Sugar 1.4, Protein 9.5

SCALLOPED POTATO SHEPHERD'S PIE



Scalloped Potato Shepherd's Pie image

To make this classic old dish different i have added soy sauce and Tabasco to the mince for a real kick, and have layers of sliced potato cooked until crisp and golden.

Provided by Lene8655

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

500 g floury potatoes, thinly sliced
1 teaspoon vegetable oil
2 carrots, diced
1 onion, finely chopped
500 g ground lamb
300 ml hot lamb stock
1 tablespoon brown sauce
2 tablespoons soy sauce
1 tablespoon cornflour
100 g frozen peas
1/2 teaspoon Tabasco sauce
3 tomatoes, thinly sliced
50 g cheddar cheese, finely grated
salt & freshly ground black pepper

Steps:

  • Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes.
  • Drain well.
  • Preheat the oven to 200°C.
  • Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned.
  • Pour in the hot stock and stir in the brown sauce and soy sauce.
  • Bring to the boil and simmer rapidly for 3-4 minutes.
  • Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened.
  • Season with salt, pepper and Tabasco, to taste.
  • Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely.
  • Sprinkle over the grated cheese, if using.
  • Bake for 25 minutes until golden.

SCALLOPED POTATO, CHEDDAR, AND CHIVE PIE



Scalloped Potato, Cheddar, and Chive Pie image

Categories     Food Processor     Potato     Appetizer     Side     Bake     Vegetarian     Cheddar     Chill     Chive     Gourmet     Sugar Conscious

Yield Makes 8 servings

Number Of Ingredients 12

For the pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
raw rice for weighting the shell
1 1/4 pounds small red potatoes
1 1/2 cups grated sharp Cheddar (about 6 ounces)
1/4 cup chopped fresh chives
3 large eggs
3/4 cup milk
1 cup sour cream

Steps:

  • To make the pie:
  • Divide the dough into 2 pieces, one twice the size of the other, and chill the smaller piece, wrapped in wax paper. Roll out the large piece of dough 1/8 inch thick on a floured surface, fit it into a 10-inch pie plate (preferably ovenproof glass), and trim the edge. Chill the shell. Roll out the smaller piece of dough 1/8 inch thick on the floured surface and with a 1-inch decorative cutter cut out about 90 shapes. Moisten the edge of the shell and press the shapes onto it, 1 at a time, overlapping them slightly, until the edge is covered. Line the shell with foil, fill the foil with the rice, being careful not to disturb the decorative edge, and bake the shell in the lower third of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 8 minutes more, or until it is pale golden. let the shell cool in the plate on a rack.
  • In a food processor fitted with a 1/8-inch slicing disk or with a hand-held slicing device slice the potatoes thin. In a kettle bring 3 quarts water to a boil, in it boil the potatoes for 5 minutes, or until they are just tender, and drain them in a colander. Plunge the potatoes into a bowl of cold water to stop the cooking and drain them very well.
  • Arrange one fifth of the potato slices, overlapping them, in the shell with one fifth of the Cheddar and chives and salt and pepper to taste. Make 4 more layers in the same manner with the remaining potatoes, Cheddar, and chives and salt and pepper to taste.
  • In a bowl whisk together the eggs, the milk, the sour cream, and salt and pepper to taste, pour the mixture slowly over the potatoes, letting it seep between the layers, and bake the pie on a baking sheet in the middle of a preheated 375°F. oven for 40 minutes, or until the custard is pale golden and the potatoes are tender. Transfer the pie to a rack and let it cool for 10 minutes. The pie may be made 1 day in advance, kept covered and chilled, and reheated in a 375°F. oven for 15 minutes. Serve the pie warm or at room temperature.
  • To make the pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

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RECIPES FOR SCALLOPED POTATO PIE | QUICK AND EASY RECIPES
2020-11-28 We hope you got benefit from reading it, now let’s go back to scalloped potato pie recipe. You can have scalloped potato pie using 12 ingredients and 13 steps. Here is how you cook that. The ingredients needed to cook Scalloped Potato Pie: Take 10 potatoes; You need 500 gm Minced beef; You need 1 large onion; Prepare 1 Teaspoon Ginger powder
From recipescooking.info


SCALLOPED POTATO SHEPHERD’S PIE | APPETITE FOR CHANGE
2021-06-24 Heat 1 tbsp oil in a large oven-safe sauté pan over medium heat. Add half the onion and half the garlic, sauté 1-2 min until softened. Add potatoes and sauté 3-5 min until beginning to brown. Remove from pan and set aside. Heat 1 tbsp oil in previously used pan; add remaining onion, garlic, carrots, beets and ground beef.
From appetiteforchangemn.org


EASY SCALLOPED POTATOES - BUBBAPIE
Instructions. Preheat oven to 350 and grease a 1-1/2 quart casserole dish with nonstick cooking spray. Set aside. In a fry pan, add butter, onion and garlic. Heat over medium heat until onions are tender. Stir in flour, salt and pepper and milk. Continue to heat over medium heat until thick and bubbly.
From bubbapie.com


COTTAGE PIE TOPPED WITH SCALLOPED POTATOES RECIPE | RACHAEL RAY
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From rachaelray.com


COTTAGE PIE TOPPED WITH SCALLOPED POTATOES | RECIPE - RACHAEL …
Preparation. Preheat oven to 375 °F. Heat a large, cast-iron skillet or Dutch oven over medium-high heat with olive oil, 2 turns of the pan. Add the mushrooms and brown; add the meat and brown and crumble it. Add the carrots, parsnips, celery, onions and garlic, and season with salt, pepper and herbs. Partially cover the pot and cook 7-8 ...
From rachaelrayshow.com


10 BEST SCALLOPED POTATOES WITH FISH RECIPES | YUMMLY
2022-07-02 country crock spread, onion, all potato purpos, heavy or whipping cream and 2 more. Prosciutto Wrapped Chicken with Scalloped Potatoes (One Pan!) RecipeTin Eats. pepper, salt, olive oil, potatoes, freshly grated Parmesan, garlic clove and 8 more.
From yummly.co.uk


SCALLOPED POTATO GRATIN RECIPE - NATASHA'S KITCHEN
2015-01-10 Preheat Oven to 400˚F. 1. In a medium sauce pan over medium/high heat, melt 4 Tbsp butter. Add finely diced yellow onion and saute until soft and golden (5 min). Add pressed garlic cloves and saute another 1-2 min, stirring constantly, until fragrant. Whisk in 2 Tbsp flour and cook another 1 min until flour is golden.
From natashaskitchen.com


LEFTOVER ROAST BEEF, CARROT, AND CREAMY POTATO PIE
2018-01-30 Add the garlic, salt, pepper, nutmeg, and cayenne pepper. Preheat the oven to 375 degrees F. Use a pastry brush to brush the top of the pie with milk. This is optional. Use a sharp knife to cut slits in the top of the pie so that it can vent. Place the pie on a baking sheet, and bake at 375 for about 20 minutes.
From thefoodcharlatan.com


AMANDA'S SCALLOPED POTATOES – SOUTHERN BAKED PIE COMPANY
2022-04-26 Instructions: Preheat oven to 375 degrees. Rub a 9 x 12-inch baking dish with butter. Cut the stick of butter into small cubes. Arrange a single layer of potatoes on the bottom of the dish. Dust with 1 teaspoon of flour and sprinkle with salt and pepper. Dot potatoes with a few cubes of butter and sprinkle some of the onions over top.
From southernbakedpie.com


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