SCALLOPED POTATOES WITH CORN
Sure to become a holiday staple, this delicious side combines two family favorites - scalloped potatoes and corn.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 9
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes (from scalloped potato boxes), frozen corn and Parmesan cheese in baking dish.
- In 3-quart saucepan, heat water to boiling; stir in sauce mixes (from scalloped potato boxes); stir with whisk until sauce mix is dissolved. Stir in half-and-half. Pour over potatoes and corn in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
- Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes and corn; sprinkle topping over potatoes. Bake 7 to 10 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 330, Carbohydrate 46 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 5 g, TransFat 0 g
EXTRA-CREAMY SCALLOPED POTATOES
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Brush a shallow 2 1/2-quart baking dish with butter. Put the potatoes in a large pot. Whisk the cream, flour, bay leaf, nutmeg, 1 teaspoon salt and 1/4 teaspoon white pepper in a bowl, then pour over the potatoes. Cook over medium heat, carefully stirring occasionally, until the cream just comes to a simmer, about 12 minutes. Continue to simmer, adjusting the heat if necessary and stirring to prevent the bottom from scorching, until the potatoes just begin to soften, about 5 more minutes.
- Transfer the potato mixture to the prepared baking dish; discard the bay leaf. Set the baking dish in a roasting pan and add enough water to come about halfway up the sides of the baking dish. Bake until the potatoes are tender and golden brown, about 1 hour. Remove the baking dish from the water bath and let stand 10 minutes before serving.
MOM'S SCALLOPED POTATOES
This is the way my mother always made her scalloped potatoes. The measurements are taken from other recipes because she always just winged it, but the method is the same. The key is to heat the milk first!
Provided by Jane Boswell-Purdy
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.
- Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 55 g, Cholesterol 42.7 mg, Fat 15.8 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 9.7 g, Sodium 170.7 mg, Sugar 7.7 g
CORN, HAM AND POTATO SCALLOP
Looking for a hearty dinner? Then check out this ham, potato and corn recipe made in slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h10m
Yield 6
Number Of Ingredients 8
Steps:
- Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker.
- Mix soup, milk and flour in small bowl; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix.
- Cover and cook on Low heat setting 7 to 9 hours.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 30 mg, Fiber 3 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1030 mg
NEVER-FAIL SCALLOPED POTATOES
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
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
SCALLOPED POTATOES AND CORN
Cook some Scalloped Potatoes and Corn with help from My Food and Family. These savory scalloped potatoes make a delicious side dish for your weeknight meal.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in boiling water 10 to 15 min. or until tender; drain.
- Heat oven to 375°F. Mix soup, milk and rosemary until blended. Layer half each of the potatoes, onions, corn, soup mixture and cheese in 2-qt. casserole sprayed with cooking spray. Repeat layers.
- Bake 35 to 40 min. or until heated through.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 6 g, Protein 8 g
SCALLOPED POTATOES & CORN CASSEROLE
This was my favorite dinner growing up. I always picked this as my "birthday" dinner. I don't get to fix this recipe very often anymore because my husband hates cream style corn.
Provided by looneytunesfan
Categories Potato
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
- Pour cream corn over potatoes.
- Dot with butter.
- Season with salt and pepper to taste. Add tiny amount of milk to each of the corners.
- Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.
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.
MORMON SCALLOPED POTATOES
A classic Utah dish, done often in Dutch oven style, that will not last through a party. It's just that good.
Provided by Kitchen Witch
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes into a large saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer potatoes until tender but not mushy, about 15 minutes. Drain and let cool. Cut potatoes into 1-inch thick slices.
- Whisk cream of chicken soup, sour cream, 1/2 cup melted butter, and green onions in a bowl until thoroughly combined. Whisk cheese into the sauce. Mix corn flake crumbs with 1/4 cup melted butter in a separate bowl.
- Spread a thin layer of the sour cream sauce into the bottom of a 9x13-inch glass baking pan. Spread a layer of potato slices over sauce, followed by a thick layer of sauce. Continue layers, ending with sauce. Sprinkle corn flakes mixture over the top of the casserole.
- Bake in the preheated oven until casserole is bubbling and the corn flakes topping is crisp, about 45 minutes.
Nutrition Facts : Calories 483.8 calories, Carbohydrate 42.3 g, Cholesterol 76.1 mg, Fat 30.4 g, Fiber 2.7 g, Protein 12.7 g, SaturatedFat 18.1 g, Sodium 601.4 mg, Sugar 2.1 g
SCALLOPED POTATOES, CORN AND PORK CHOP CASSEROLE
This was my favorite dinner growing up. I always picked this as my "birthday" dinner. I don't get to fix this recipe very often anymore because my husband hates cream style corn.
Provided by looneytunesfan
Categories One Dish Meal
Time 1h55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
- Pour cream corn over potatoes.
- Dot with butter.
- Season with salt and pepper to taste. Add tiny amount of milk to each of the corners. Top with pork chops.
- Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.
Nutrition Facts : Calories 998.1, Fat 15.1, SaturatedFat 4.9, Cholesterol 124, Sodium 1313.6, Carbohydrate 168.9, Fiber 16.7, Sugar 17.7, Protein 57.9
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